Blackberry Muffins With Double Dipped Lemon Glaze

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• 3 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 10 tablespoons butter, melted and cooled slightly
• 1 cup whole milk, room temperature
• 1 cup sour cream, room temperature
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 (1 lb) bag frozen blackberrie
• paper baking cup
• 1/2 cup fresh lemon juice
• 3 cups powdered sugar
• 2 lemons, zest of
• 2 tablespoons butter, melted

Recipe

• 1 preheat oven to 350 degrees.
• 2 in large mixing bowl combine the flour, baking powder, baking soda and salt, mixing to combine thoroughly.
• 3 in a separate mixing bowl combine sugar, butter, milk, sour cream, vanilla and eggs.
• 4 using an electric mixer combine the wet ingredients thoroughly.
• 5 pour the wet ingredients into the dry and gently fold with a rubber spatula just until the dry ingredients are moistened (the batter will be lumpy).
• 6 add the frozen blackberries and mix gently.
• 7 line your muffin pan with the paper baking cups.
• 8 fill paper cups 2/3 full.
• 9 bake for 30-35 minutes or until golden brown or until a toothpick comes out clean when inserted in the middle (you will have coloring from the blackberries on the toothpick).
• 10 once the muffins have cooled down, but are still slightly warm dip top of muffins in the lemon glaze.
• 11 set on foil or waxed paper to catch the drippings.
• 12 once glaze has set dip again in the lemon glaze.
• 13 place back on foil or waxed paper to cool completely.
• 14 glaze:.
• 15 combine all ingredients in a bowl and using a whisk or hand mixer beat until smooth.