Glazed blackberry-lemon muffins
6 oz, or frozen and thawed*
¾ cup(s), granulated
1 Tbsp, finely grated (or more to taste)
Fresh lemon juice
2 large egg(s)
1% low-fat buttermilk
2 Tbsp, melted
Powdered sugar (confectioner's)
- Preheat oven to 400ºF. Coat a 12-hole muffin pan with cooking spray or line with muffin liners.
- In a nonreactive bowl, combine berries, granulated sugar, lemon zest and lemon juice; set side until ready for the glaze.
- In a medium bowl, sift together flour, baking powder, baking soda and salt; set aside.
- In a large mixing bowl, using an electric mixer, beat eggs. Add half of flour mixture and half of buttermilk to eggs; beat until combined. Add melted butter and remaining flour mixture and buttermilk; beat again until all ingredients are incorporated.
- Remove 1 tablespoon of liquid from berry mixture; set aside.
- Add berry mixture and any liquid in bowl to batter; beat until berries break up a little bit and start to leave purple streaks in batter.
- Spoon batter into prepared pan, almost to the top of each muffin hole. Bake until golden on top and a tester inserted in center of muffin comes out clean, about 20 to 25 minutes.
- Remove pan from oven and let muffins cool in pan for 5 to 10 minutes; then remove to a rack to cool completely.
- While muffins cool, make glaze. Spoon powdered sugar into a small bowl and add reserved tablespoon liquid from berry mixture; mix well. Thin with 1 tablespoon water (or additional lemon juice). Dip each muffin top in glaze and spread with a spoon, if necessary; let set at room temperature for a few minutes. Yields 1 muffin per serving.