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Exploding with juicy blackberries, tons of lemon poppyseed flavor and covered in a tangy lemon glaze, these lemon poppyseed blackberry muffins will be an INSTANT brunch hit!
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Lemon Poppyseed Blackberry Muffins

Exploding with juicy blackberries, tons of lemon poppyseed flavor and covered in a tangy lemon glaze, these lemon poppyseed blackberry muffins will be an INSTANT brunch hit!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins

Ingredients

Muffins

  • 1/4 cup melted butter
  • 3/4 cup granulated sugar
  • 1/3 cup sour cream
  • 2 large eggs
  • 1/4 cup lemon juice
  • 2 tablespoons grated lemon zest
  • 1 cup milk
  • 2 cups white whole wheat flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups fresh or frozen blackberries (if using frozen, do not thaw)
  • 2 tablespoons poppyseeds

Lemon Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon half and half cream

Instructions

Muffins

  • Preheat oven to 375F. Lightly grease a 12-cup muffin tin. Set aside.
  • In a large bowl, whisk melted butter, sugar, sour cream, eggs, lemon juice, zest, and milk until smooth. Fold in flour, baking powder, and salt until batter is just combined. Fold in poppyseeds and blackberries.
  • Fill muffin cups 3/4 full and smooth tops. Bake muffins at 375F 15-20 minutes until lightly browned. Cool muffins on a wire cooling rack then remove from pan.

Glaze

  • In a small bowl, whisk all glaze ingredients until smooth. Drizzle glaze over muffins. Enjoy!