Blackberry Lemon Muffins Recipe

3.5 3 3
Blackberry Lemon Muffins Recipe
Blackberry Lemon Muffins Recipe photo by Taste of Home
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Blackberry Lemon Muffins Recipe

Read Reviews
3.5 3 3
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

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 peel, optional

Directions

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.
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.
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 peel. Yield: 1 dozen.
Originally published as Blackberry Lemon Muffins in Healthy Cooking Annual Recipes Annual 2014

Nutritional Facts

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

  • 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 peel, optional
  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. 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. 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 peel. Yield: 1 dozen.
Originally published as Blackberry Lemon Muffins in Healthy Cooking Annual Recipes Annual 2014

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Reviews forBlackberry Lemon Muffins

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MY REVIEW
Allie User ID: 9167180 265913
Reviewed May. 13, 2017

"Any kind of lemon muffins are my absolute favorite. I did add poppy seeds to this recipe which may have changed some of the flavor... but over all I wasn't too impressed with it. I could hardly taste the lemon in the muffin itself. Next time I'm definitely adding lemon zest and probably some extract as well."

MY REVIEW
paulnshari User ID: 8066572 213522
Reviewed Nov. 4, 2014

"shouldn't step one be to mix up the dry ingredients?

I followed the mixing instructions but did a different topping after baking....they are ok...."

MY REVIEW
Siharri User ID: 7213353 123869
Reviewed Sep. 2, 2014

"Great recipe!!!! I added the lemon peel to the batter. I have substituted the white flour with a whole wheat and added extra 1/2 cup of milk..yummy!"

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