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1
Preheat your oven to 400u00b0F. Fill a muffin pan with paper liners and set aside.
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2
In a large bowl mix together the flour, baking powder, baking soda, and salt. Set aside.
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3
In a small bowl mix together the finely chopped mint (keep chopping until it is little flakes) and the sugar.
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4
In a mixing bowl, beat together the eggs, sour cream, milk, butter, vanilla and mint+sugar mixture on medium speed.
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5
Slowly add the flour mixture to the wet ingredients, a third at a time. Be sure to scrape down the sides of the bowl between each addition. You don't want to overmix the batter, so mix until the flour is just incorporated - the batter will be lumpy. That's okay.
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6
Using a rubber spatula, gently fold in the blackberries.
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7
Spoon the batter into the muffin liners, filling each to about 3/4 full.
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8
Bake for about 18-20 minutes, until golden brown and when poked a toothpick comes out clean. Let cook in the pan for 2 minutes and then transfer to a wire rack to finish cooling.
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9
In a small bowl mix together the confectioners sugar, lime zest, lime juice, and milk. Let sit for 3-5 minutes to set. Place the cooled muffins on a wire rack set on a baking sheet to catch the extra glaze. Then using a spoon lightly drizzle the glaze over the muffins.
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10
Enjoy!
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11
(Muffin base recipe adapted from Simply Recipes)
