Blackberry Lemon Muffins


  • 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
  • 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.

Recipe source: tasteofhome

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