Blackberry Lemon Muffins

Blackberry Lemon Muffins Image Image by: Blackberry Lemon Muffins Image Author: Canadian Living

Here's a simple flavour twist on a Canadian muffin favourite – blueberry lemon. These muffins will have you jumping out of bed all week long. The glazed muffins are best enjoyed within 24 hours.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2012

Ingredients

  • 2 2/3 cups all-purpose flour
  • 2 teaspoons grated lemon zest
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup packed brown sugar
  • 1 cup Balkan-style plain yogurt
  • 1/2 cup vegetable oil
  • 1 tablespoon lemon juice
  • 1 1/2 cup blackberries
Glaze (optional):
  • 3 tablespoons icing sugar
  • 1 tablespoon lemon juice

Method

In large bowl, whisk together flour, lemon zest, baking powder, baking soda and salt.

Whisk together eggs, brown sugar, yogurt, oil and lemon juice; pour over flour mixture, stirring until just a few streaks of flour remain. Stir in blackberries just until combined. Spoon into greased or paper-lined muffin cups.

Bake in 350?F (180?C) oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool completely. (Make-ahead: Store in airtight container for up to 3 days. Or individually wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)

Glaze (optional): Whisk icing sugar with lemon juice; brush over muffins.

Nutritional facts Per muffin: about

  • Fibre 2 g
  • Sodium 206 mg
  • Sugars 20 g
  • Protein 5 g
  • Calories 289.0
  • Total fat 11 g
  • Potassium 178 mg
  • Cholesterol 34 mg
  • Saturated fat 2 g
  • Total carbohydrate 43 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 29.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Blackberry Lemon Muffins

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