Categories: Blackberries, Breakfast, Muffins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup packed light brown sugar
- 2 eggs
- 3/4 cup buttermilk
- 1/4 cup unsalted butter , melted
- 1 teaspoon grated lemon zest
- 3 tablespoons fresh lemon juice , divided
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries or 1 cup frozen blackberry , unthawed
- 2 tablespoons sugar
Directions
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Preheat oven to 375°; grease a 12-cup muffin pan.
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In a big bowl, whisk together the flour, baking powder, salt, and baking soda.
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In another bowl, whisk together brown sugar and eggs until blended; whisk in buttermilk, butter, lemon zest, 1 T lemon juice, and vanilla until well blended.
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Add the egg mixture to the flour mixture and stir until just blended.
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Gently fold in blackberries.
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Divide batter evenly among prepared muffin cups.
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Bake for 25-28 minutes or until tops are golden and pick comes out clean.
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Let cool in a pan on a wire rack for 5 minutes, then transfer to the rack to cool while you prepare the glaze.
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In a small saucepan, heat the remaining lemon juice and sugar over low heat, stirring occasionally, until sugar is dissolved.
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Brush warm muffin tops with lemon syrup.
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Let cool for at least 5 minutes before serving or let completely cool.