Blackberry Muffins With Double Dipped Lemon Glaze

Name: Blackberry Muffins With Double Dipped Lemon Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ½ cups all-purpose flour; 4 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 ½ cups sugar; 1 teaspoon vanilla extract; 10 tablespoons butter, melted and cooled slightly; 1 cup whole milk, room temperature; 1 cup sour cream, room temperature; 2 large eggs, room temperature; 1 large egg yolk, room temperature; 1 (1 lb) bag frozen blackberrie; paper baking cup; ½ cup fresh lemon juice; 3 cups powdered sugar; 2 lemons, zest of; 2 tablespoons butter, melted

Servings: persons

3 ½ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups sugar
1 teaspoon vanilla extract
10 tablespoons butter, melted and cooled slightly
1 cup whole milk, room temperature
1 cup sour cream, room temperature
2 large eggs, room temperature
1 large egg yolk, room temperature
1 (1 lb) bag frozen blackberrie
paper baking cup
½ cup fresh lemon juice
3 cups powdered sugar
2 lemons, zest of
2 tablespoons butter, melted

1
Preheat oven to 350 degrees.
2
In large mixing bowl combine the flour, baking powder, baking soda and salt, mixing to combine thoroughly.
3
In a separate mixing bowl combine sugar, butter, milk, sour cream, vanilla and eggs.
4
Using an electric mixer combine the wet ingredients thoroughly.
5
Pour the wet ingredients into the dry and gently fold with a rubber spatula just until the dry ingredients are moistened (the batter will be lumpy).
6
Add the frozen Blackberries and mix gently.
7
Line your muffin pan with the paper baking cups.
8
Fill paper cups 2/3 full.
9
Bake for 30-35 minutes or until golden brown or until a toothpick comes out clean when inserted in the middle (you will have coloring from the blackberries on the toothpick).
10
Once the muffins have cooled down, but are still slightly warm dip top of muffins in the lemon glaze.
11
Set on foil or waxed paper to catch the drippings.
12
Once glaze has set dip again in the lemon glaze.
13
Place back on foil or waxed paper to cool completely.
14
Glaze:.
15
Combine all ingredients in a bowl and using a whisk or hand mixer beat until smooth.

1614

kcal

Calories

Fat

263

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 ½ cups all-purpose flour, 4 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and more.

Yes, Blackberry Muffins With Double Dipped Lemon Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!