Blackberry Lemon Poppy Seed Muffins
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Sally's Baking Addiction · by Sally★ 4.8

Blackberry Lemon Poppy Seed Muffins

NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 9%
CARBS 39G57% OF CAL
3G FIBER0G ADDED0G INTRINSIC11G OTHER24G TOTAL SUGAR
FAT 11G38% OF CAL
6G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Light and fluffy blackberry lemon poppy seed muffins with a tender crumb from sour cream and butter. Bright lemon icing adds a sweet-tart finish. A breakfast or snack treat.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 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)
PREP
15M
SODIUM
220MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.