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By jenncrose

Ingredients

• Recipe Details
• Description Lemon and blackberry give these muffins a sweet-tart profile. They’re a fun, flavorful addition to any gathering.
• Ingredients
• 3 spray(s)cooking spray
• 6 oz fresh blackberries, or frozen and thawed*
• 3 ⁄4cup(s)sugar, granulated
• 1 Tbsplemon zest, finely grated (or more to taste)
• 3 Tbspfresh lemon juice
• 2 1⁄3cup(s)all-purpose flour
• 2 tspbaking powder
• 1 ⁄4tspbaking soda
• 1 ⁄8tsptable salt
• 2 largeegg(s)
• 1 cup(s)low-fat buttermilk
• 2 Tbspunsalted butter, melted
• 1 ⁄2cup(s)powdered sugar
• 1 Tbspwater

Details

Servings 1
Adapted from cmx.weightwatchers.com

Preparation

Step 1

Preheat oven to 400ºF. Coat a 12-hole muffin pan with cooking spray or line with muffin liners.

Step 2 In a nonreactive bowl, combine berries, granulated sugar, lemon zest and lemon juice; set side until ready for the glaze.

Step 3 In a medium bowl, sift together flour, baking powder, baking soda and salt; set aside.

Step 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.

Step 5 Remove 1 tablespoon of liquid from berry mixture; set aside.

Step 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.

Step 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.

Step 8 Remove pan from oven and let muffins cool in pan for 5 to 10 minutes; then remove to a rack to cool completely.

Step 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.







Notes



*If you’re using fresh berries, cut them up into small pieces.