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Photo of Glazed blackberry-lemon muffins by WW

Glazed blackberry-lemon muffins

9
Points®
Total Time
43 min
Prep
18 min
Cook
25 min
Serves
12
Difficulty
Moderate
Lemon and blackberry give these muffins a sweet-tart profile. No one will be able to resist these zesty muffins filled with juicy blackberries. You can use fresh or frozen berries in this recipe. If you’re using fresh berries, cut them up into small pieces. A quick glaze adds flavor and moisture to these tasty favorites. These little quick breads make an excellent grab-and-go breakfast or anytime snack. We suggest only letting the muffins cool in the pan for 5 to 10 minutes and letting them cool the remainder of the time on a wire rack. This is because they will continue to cook in the hot pan.

Ingredients

Cooking spray

3 spray(s)

Blackberries

6 oz, or frozen and thawed*

Sugar

¾ cup(s), granulated

Lemon zest

1 Tbsp, finely grated (or more to taste)

Fresh lemon juice

3 Tbsp

All-purpose flour

2⅓ cup(s)

Baking powder

2 tsp

Baking soda

¼ tsp

Table salt

⅛ tsp

Egg

2 large egg(s)

1% low fat buttermilk

1 cup(s)

Unsalted butter

2 Tbsp, melted

Powdered sugar (confectioner's)

½ cup(s)

Water

1 Tbsp

Instructions

  1. Preheat oven to 400ºF. Coat a 12-hole muffin pan with cooking spray or line with muffin liners.
  2. In a nonreactive bowl, combine berries, granulated sugar, lemon zest and lemon juice; set side until ready for the glaze.
  3. In a medium bowl, sift together flour, baking powder, baking soda and salt; set aside.
  4. 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.
  5. Remove 1 tablespoon of liquid from berry mixture; set aside.
  6. 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.
  7. 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.
  8. Remove pan from oven and let muffins cool in pan for 5 to 10 minutes; then remove to a rack to cool completely.
  9. 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.

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