Blackberry Muffins With Double Dipped Lemon Glaze
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Yields:
-
24 Muffins
ingredients
-
Muffins
- 3 1⁄2 cups all-purpose flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 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
-
Lemon Glaze
- 1⁄2 cup fresh lemon juice
- 3 cups powdered sugar
- 2 lemons, zest of
- 2 tablespoons butter, melted
directions
- Preheat oven to 350 degrees.
- In large mixing bowl combine the flour, baking powder, baking soda and salt, mixing to combine thoroughly.
- In a separate mixing bowl combine sugar, butter, milk, sour cream, vanilla and eggs.
- Using an electric mixer combine the wet ingredients thoroughly.
- 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).
- Add the frozen Blackberries and mix gently.
- Line your muffin pan with the paper baking cups.
- Fill paper cups 2/3 full.
- 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).
- Once the muffins have cooled down, but are still slightly warm dip top of muffins in the lemon glaze.
- Set on foil or waxed paper to catch the drippings.
- Once glaze has set dip again in the lemon glaze.
- Place back on foil or waxed paper to cool completely.
-
Glaze:
- Combine all ingredients in a bowl and using a whisk or hand mixer beat until smooth.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.