BLACKBERRY LEMON MUFFINS
These tender muffins are bursting with flavor, and they remind me of spring. Garnish with grated lemon peel for added color and even more punch from the lemon. -Vicky Palmer, Albuquerque, New Mexico
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- 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., 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., 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 zest.
Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 255mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
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Md Horaira
[email protected]I'm not a big fan of muffins, but these blackberry lemon muffins are an exception. They're so moist and flavorful, and the lemon and blackberry flavors are a perfect combination.
Martina Janeva
[email protected]These muffins are so easy to make, and they're always a crowd-pleaser. I love the way the lemon and blackberry flavors come together.
Small Shaggi3
[email protected]I've made these muffins several times and they're always a hit! They're the perfect treat for any occasion.
Larissa Imooye
[email protected]These muffins are a great way to start the day! They're light and fluffy, and the lemon and blackberry flavors are a perfect combination.
Debbie Bess
[email protected]I made these muffins with gluten-free flour and they were still delicious! I would definitely recommend this recipe to anyone with a gluten allergy.
Nicole Orso
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of walnuts in these muffins. They turned out great!
Ahmad Mumtaaz
[email protected]I made these muffins for my kids and they loved them! They're the perfect size for little hands.
sorry lover
[email protected]These muffins are a great way to use up leftover blackberries.
Abdurrahman Habiibu
[email protected]I added a streusel topping to these muffins and they were irresistible! The streusel topping added a nice crunch and sweetness to the muffins.
Yan Lin
[email protected]I made these muffins with frozen blackberries and they turned out great! I thawed the blackberries before adding them to the batter.
Maria Rincon
[email protected]I'm not a huge fan of lemon, but I really enjoyed these muffins. The lemon flavor was subtle and not overpowering.
Alijaan Ali
[email protected]I made these muffins with fresh blackberries from my garden and they were amazing! The muffins were so moist and flavorful.
Rahman Mughal
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also great for packing in lunches.
Germene Nondo
[email protected]I love the combination of lemon and blackberry in these muffins. They're so refreshing and delicious.
Nkosana ThePlug
[email protected]The muffins were easy to make and the recipe was easy to follow. I would definitely recommend this recipe to others.
Sou Hiyori
[email protected]I made these muffins for a brunch party and they were a huge success! Everyone loved them.
Ch Huraira
[email protected]These muffins were a hit with my family! The lemon and blackberry flavors complemented each other perfectly, and the muffins were moist and fluffy. I'll definitely be making these again.