Blackberry Lemon Poppy Seed Muffins
Light and fluffy blackberry lemon poppy seed muffins are on a whole new level! Greek yogurt or sour cream keeps them extra moist, creamed butter creates a wonderfully soft texture, and fresh blackberries add a burst of fresh flavor. Drizzle each with sweet, tart lemon icing for a finishing touch.
Foto: Sally's Baking Addiction — SallyIngredients
- 1 and 3/4 cups (219g) 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
- 2 large eggs, at room temperature
- 1/2 cup (120g) sour cream or plain yogurt, at room temperature
- 1 and 1/2 Tablespoons fresh lemon zest
- 2 and 1/2 Tablespoons fresh lemon juice
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk (any kind), at room temperature
- 1 and 1/2 cups (250g) fresh or frozen blackberries (do not thaw if using frozen)
- 1 cup (120g) confectioners’ sugar, sifted
- 1 and 1/2 Tablespoons (22ml) lemon juice
- 1 Tablespoon (15ml) milk (any kind)
Steps
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
In a large bowl, toss the flour, poppy seeds, baking soda, baking powder, and salt together. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, vanilla extract, lemon zest, and lemon juice. Beat on medium speed for 1 minute, then turn up to high speed and beat until combined. Scrape down the sides and bottom of the bowl as needed. Mixture may look a little chunky and curded; that’s ok.
With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Gently fold into the blackberries; they may bleed a little color and that’s ok.
Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C), then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22–23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
Cover and store leftover muffins for up to 3 days at room temperature or up to 1 week in the refrigerator.
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