Introduction
Indulge in the delightful combination of sweet and tangy with these fresh blackberry muffins drizzled with a refreshing lemon glaze. Perfect for breakfast or a snack, these muffins are easy to make and bursting with flavor. The combination of buttermilk and fresh blackberries ensures a moist texture, while the lemon glaze adds the perfect finishing touch. Let’s dive into the ingredients and steps to create this delectable treat.
Detailed Ingredients with measures
1¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup vegetable oil
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk
1½ cups fresh blackberries
Lemon Glaze:
1 cup powdered sugar
2 tablespoons melted butter
2 tablespoons lemon juice
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 18-20 minutes
Total Time: 35-40 minutes
Yield: 12 muffins
Directions
1. Preheat the oven to 350º F.
2. In a bowl, mix together the flour, baking powder, and salt. Set aside.
3. In another bowl, whisk together the oil, sugar, egg, and vanilla extract.
4. Add the buttermilk to the wet ingredients and stir until combined.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
6. If the blackberries are large, chop them into smaller pieces. Gently fold the blackberries into the batter.
7. Grease or line a 12-cup muffin tin. Divide the batter evenly among the muffin cups.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. While the muffins are cooling, prepare the lemon glaze by mixing the powdered sugar, melted butter, and lemon juice until smooth.
10. Drizzle the lemon glaze over the cooled muffins.
Substitutions and Variations
– Replace blackberries with blueberries for a different flavor.
– Combine blackberries, blueberries, and raspberries for mixed berry muffins.
– Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
– Add ½ cup of chopped nuts like walnuts or pecans for added crunch.
Storing and Freezing
– Store leftover muffins in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week.
– To freeze, individually wrap muffins in plastic wrap and place them in a freezer bag. Freeze for up to three months. Thaw at room temperature or in the refrigerator before serving.
Recipe Tips
– Ensure eggs and buttermilk are at room temperature for smoother batter.
– Gently fold in blackberries to avoid overmixing, which can result in denser muffins.
– Monitor muffins towards the end of baking, as oven temperatures can vary.
– Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to prevent sogginess.
– Adjust glaze consistency by adding more powdered sugar for thickness or a touch of lemon juice for a smoother pour.
Enjoy your baking adventure and savor these delicious blackberry muffins topped with zesty lemon glaze!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350º F. This ensures that the muffins bake evenly.
Step 2: Mix Dry Ingredients
In a bowl, mix together 1¾ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Set this mixture aside for later use.
Step 3: Combine Wet Ingredients
In another bowl, whisk together ½ cup of vegetable oil, 1 cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract until well blended.
Step 4: Add Buttermilk
Pour 1 cup of buttermilk into the wet ingredients and stir until thoroughly combined.
Step 5: Incorporate Dry Ingredients
Gradually add the dry mixture to the wet ingredients. Stir gently until just combined; avoid overmixing.
Step 6: Prepare Blackberries
If the blackberries are large, chop them into smaller pieces. Gently fold the 1½ cups of fresh blackberries into the batter, being careful not to crush them.
Step 7: Prepare Muffin Tin
Grease or line a 12-cup muffin tin to prevent sticking. Divide the batter evenly among the muffin cups.
Step 8: Bake Muffins
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of the baking time.
Step 9: Make Lemon Glaze
While the muffins are cooling, mix together 1 cup of powdered sugar, 2 tablespoons of melted butter, and 2 tablespoons of lemon juice in a bowl until the mixture is smooth.
Step 10: Drizzle Glaze
Once the muffins are completely cooled, drizzle the lemon glaze over the tops.
Notes
Substitutions and Variations
– Replace blackberries with blueberries for a different flavor.
– Combine blackberries, blueberries, and raspberries for mixed berry muffins.
– Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
– Add ½ cup of chopped nuts like walnuts or pecans for added crunch.
Storing and Freezing
– Store leftover muffins in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week.
– To freeze, individually wrap muffins in plastic wrap and place them in a freezer bag. Freeze for up to three months and thaw at room temperature or in the refrigerator before serving.
Recipe Tips
– Ensure eggs and buttermilk are at room temperature for a smoother batter.
– Gently fold in blackberries to avoid overmixing, which can result in denser muffins.
– Monitor muffins towards the end of baking, as oven temperatures can vary.
– Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to prevent sogginess.
– Adjust glaze consistency by adding more powdered sugar for thickness or a touch of lemon juice for a smoother pour.
Cook techniques
Mixing Dry Ingredients
In a bowl, combine flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt throughout the batter.
Whisking Wet Ingredients
In a separate bowl, whisk together oil, sugar, egg, and vanilla extract until well blended. This helps incorporate air, which contributes to the muffins’ texture.
Combining Ingredients
Add the buttermilk to the wet mixture and stir until combined. Gradually mix in the dry ingredients, stirring gently to avoid overmixing.
Folding in Blackberries
If using large blackberries, chop them into smaller pieces before gently folding them into the batter. This prevents breaking the berries and ensures better distribution in the muffins.
Baking
Preheat your oven to 350º F and bake the muffins for 18-20 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Preparing Lemon Glaze
To create the glaze, mix powdered sugar, melted butter, and lemon juice until smooth. Adjust the consistency as needed before drizzling over cooled muffins.
FAQ
Can I use frozen blackberries instead?
Yes, you can use frozen blackberries, but they may release more juice into the batter, potentially altering the texture slightly.
How can I achieve a fluffier muffin?
Make sure your baking powder is fresh and use room temperature eggs and buttermilk for better emulsification, resulting in a lighter texture.
Is it possible to make this recipe vegan?
You can replace the egg with a flaxseed egg or applesauce and use a plant-based milk in place of buttermilk for a vegan version.
What should I do if I don’t have buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Can I add spices to the muffin batter?
Yes, you can add spices like cinnamon or nutmeg for added flavor; about 1 teaspoon of either should enhance the taste without overpowering the blackberries.
Conclusion
Deliciously moist and bursting with flavor, these blackberry muffins topped with tangy lemon glaze are a delightful treat for any occasion. With simple ingredients and straightforward steps, you can whip up a batch that will impress friends and family alike. Experimenting with variations can yield even more exciting results, making these muffins a versatile addition to your baking repertoire.
More recipes suggestions and combination
Blueberry Muffins
Swap out blackberries for fresh blueberries for a classic and beloved flavor.
Mixed Berry Muffins
Combine blackberries, blueberries, and raspberries for a colorful, fruit-filled muffin experience.
Whole Wheat Blackberry Muffins
Use half whole wheat flour and half all-purpose flour for a healthier, heartier muffin option.
Blackberry Nut Muffins
Add ½ cup of chopped walnuts or pecans for a delightful crunch throughout the muffins.
Lemon Poppy Seed Muffins
Incorporate poppy seeds into the batter and drizzle with lemon glaze for a citrusy twist.
Coconut Blackberry Muffins
Add shredded coconut to the batter for a tropical flavor that pairs exceptionally well with blackberries.
Spiced Blackberry Muffins
Incorporate ground cinnamon or nutmeg into the batter for a warm, spiced version of the muffins.
