Ingredients
Scale
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 and 1/2 Tablespoons poppy seeds
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1/2 cup (120g) sour cream or plain yogurt, at room temperature
- 2 large eggs, at room temperature
- 1 and 1/2 Tablespoons fresh lemon zest
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk (any kind), at room temperature
- 2 and 1/2 Tablespoons fresh lemon juice
- 1 and 1/2 cups (250g) fresh or frozen blackberries (see Note)
- 1 cup (120g) confectioners’ sugar, sifted
- 1 Tablespoon (15ml) lemon juice
- 1 Tablespoon (15ml) milk (any kind)
- 2 teaspoons blackberry jam, or 3–4 fresh blackberries
Instructions
- Preheat oven to 425°F (218°C). Prepare a muffin pan with nonstick spray or liners, and set aside.
- In a large bowl, whisk together flour, poppy seeds, baking soda, baking powder, and salt. Set this mixture aside.
- Using a mixer, beat the softened butter, granulated sugar, and brown sugar until creamy, about 3 minutes. Incorporate sour cream, eggs, lemon zest, and vanilla extract until combined (the mixture may look curdled).
- Combine the dry ingredients with the wet mixture on low speed, adding milk and lemon juice until just combined. Gently fold in the blackberries.
- Fill muffin cups to the top with the batter.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (177°C) without removing the muffins. Continue to bake for 16–18 minutes, or until a toothpick comes out clean. Cool for 5 minutes before transferring to a wire rack.
- Mix confectioners’ sugar, lemon juice, and milk for the glaze. Add blackberry jam for flavor. Optionally, mash fresh blackberries and mix into the icing. Adjust consistency with more confectioners’ sugar if needed. Drizzle the icing over the muffins.
- Store muffins covered at room temperature for a few days, or in the fridge for up to a week.
Last Step:
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For a lighter texture, ensure all ingredients are at room temperature before mixing.
If using frozen blackberries, thaw and drain excess moisture before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg