Blackberry Lemon Muffins

Total Time:Prep: 20 min. Bake: 15 min.

Recipe by Vicky Palmer, Albuquerque, New Mexico

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

These tender muffins are bursting with flavor, and they remind me of spring. Garnish with grated lemon peel for added color and even more punch from the lemon. —Vicky Palmer, Albuquerque, New Mexico

TEST KITCHEN APPROVED

Blackberry Lemon Muffins

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Yield:1 dozen
Prep:20 min
Cook:15 min
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Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 large eggs
  • 1 cup fat-free milk
  • 1/3 cup butter, melted
  • 1/3 cup lemon juice
  • 1 cup fresh blackberries
  • glaze:
    • 1 cup confectioners' sugar
    • 1 tablespoon butter, melted
    • 1 to 2 tablespoons lemon juice
    • Grated lemon zest, optional
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Directions

  1. 1
    Preheat oven to 375°. In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, melted butter and lemon juice until blended. Add to flour mixture; stir just until moistened. Fold in blackberries.
  2. 2
    Fill greased or foil-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
  3. 3
    In a small bowl, mix confectioners' sugar, melted butter and enough lemon juice to reach desired consistency. Drizzle over warm muffins. If desired, sprinkle with lemon zest.

Nutrition Facts

1 muffin: 226 calories, 7g fat (4g saturated fat), 52mg cholesterol, 255mg sodium, 37g carbohydrate (20g sugars, 1g fiber), 4g protein.
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