From Sally's Baking Addiction
Blackberry Lemon Poppy Seed Muffins
- Time
- 40 min
- Makes
- 14
- Ingredients
- 19
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Ingredients
- 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
The method
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