Ingredients
Dry Ingredients
- 2 cups all-purpose flour, (spooned and leveled)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 tablespoon all-purpose flour, (for coating the blackberries)
Wet Ingredients
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter, (melted and slightly cooled)
- 2 large eggs, (at room temperature)
- 3/4 cup plain Greek yogurt, (at room temperature)
- 1/4 cup milk, (at room temperature)
- 2 teaspoons pure vanilla extract
- 1 1/2 cups fresh blackberries, (halved if large)
Glaze Ingredients
- 1 cup confectioner’s sugar
- 2 tablespoons blackberry jam
- 1 1/2 tablespoons whole milk
- 1 teaspoon fresh lemon juice
Instructions
- Prep. Preheat your oven to 375°F (190°C). Line two 12-cup muffin pans with paper liners, spacing the liners by leaving an empty cup between each to allow the muffins to rise tall and create beautiful bakery-style tops. Use only 6 cups per pan. If you have only one muffin pan, bake in batches or bake all at once with less height.
- Combine the Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly mixed. Set this aside for the batter.
- Rub the Sugar and Lemon Zest. In a large bowl, combine the granulated sugar and fresh lemon zest. Using your fingers, rub the zest into the sugar until fragrant, infusing the sugar with lemon aroma for a bright flavor.
- Mix the Wet Ingredients. Add the melted and slightly cooled unsalted butter to the lemon-infused sugar and whisk to combine. Then whisk in the eggs, plain Greek yogurt, milk, and pure vanilla extract until the mixture is smooth and well blended.
- Combine the Ingredients. Gradually add the dry ingredients into the wet mixture and gently stir with a spatula until just combined. Be careful not to overmix to keep the muffins tender.
- Add the Blackberries. Toss the fresh blackberries gently with one tablespoon of flour to prevent them from sinking in the batter. Then fold the coated blackberries gently into the muffin batter to distribute them evenly.
- Fill and Bake. Evenly divide the muffin batter among the prepared muffin cups, filling them nearly to the top. Bake in the preheated oven for 18 to 22 minutes, or until the muffin tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool. Allow the muffins to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set well and don’t become soggy.
- Make the Blackberry Glaze. In a small bowl, whisk together confectioners’ sugar, blackberry jam, whole milk, and fresh lemon juice until the glaze is smooth and pourable.
- Glaze and Serve. Spoon the blackberry glaze over the completely cooled muffins. Let the glaze set before serving for a glossy, flavorful finish that complements the berries perfectly.
Notes
- Room temperature ingredients help the batter mix evenly and yield tender muffins.
- Leaving space between muffin liners promotes better rising and taller muffin tops.
- Coating the blackberries with flour prevents them from sinking and spreading their juices in the batter.
- Muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- The glaze adds an extra touch of sweetness and moisture but can be omitted for a simpler muffin.
- These muffins can also be made with frozen blackberries; just do not thaw before folding into the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
