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Category: Muffins
Prep Time: Cook Time: Total Time:
For the muffins:
2 cups all-purpose flour
1 cup quick-cooking rolled oats
1 cup packed brown sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1-1/4 cups buttermilk
1/3 cup vegetable oil
1 tablespoon lemon zest
1 teaspoon vanilla extract
3/4 cup frozen blackberries, thawed (or fresh)
Coarse sugar
For the glaze:
2/3 cup powdered sugar
2 tablespoons lemon juice
Zest of one lemon
In a large bowl, flour, oats, brown sugar, baking powder, baking soda and salt. Set aside.
In another bowl, combine eggs, buttermilk, vegetable oil, lemon zest and vanilla. Mix well. Pour wet ingredients into the dry, mix slightly until combined. Fold in blackberries.
Spoon batter into paper lined muffin cups. If you want blackberries on top, add a few extra to each muffin cup. Sprinkle with coarse sugar. Place in a 375 degree oven for 20-22 minutes or until a toothpick inserted into the middle comes out clean. Remove from the baking pan immediately and place on a wire rack.
While the muffins are baking, make the lemon glaze. In a small bowl mix together powdered sugar, lemon juice and lemon zest. Pour all over the tops of cooled muffins. The glaze will meld into the muffin and you can add more coarse sugar if you choose.
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LEMON-BLACKBERRY MUFFINS WITH LEMON GLAZE
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Category: Muffins
Prep Time: Cook Time: Total Time:
For the muffins:
2 cups all-purpose flour
1 cup quick-cooking rolled oats
1 cup packed brown sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1-1/4 cups buttermilk
1/3 cup vegetable oil
1 tablespoon lemon zest
1 teaspoon vanilla extract
3/4 cup frozen blackberries, thawed (or fresh)
Coarse sugar
For the glaze:
2/3 cup powdered sugar
2 tablespoons lemon juice
Zest of one lemon
In a large bowl, flour, oats, brown sugar, baking powder, baking soda and salt. Set aside.
In another bowl, combine eggs, buttermilk, vegetable oil, lemon zest and vanilla. Mix well. Pour wet ingredients into the dry, mix slightly until combined. Fold in blackberries.
Spoon batter into paper lined muffin cups. If you want blackberries on top, add a few extra to each muffin cup. Sprinkle with coarse sugar. Place in a 375 degree oven for 20-22 minutes or until a toothpick inserted into the middle comes out clean. Remove from the baking pan immediately and place on a wire rack.
While the muffins are baking, make the lemon glaze. In a small bowl mix together powdered sugar, lemon juice and lemon zest. Pour all over the tops of cooled muffins. The glaze will meld into the muffin and you can add more coarse sugar if you choose.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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