Author Adapted by Pam - For the Love of Cooking / Original by Sally's Baking Addiction
Equipment
Muffin pan
Ingredients
Muffins:
1¾cupflour
1½tbsppoppy seeds
1tspbaking powder
1tspbaking soda
½tspsalt
8tbspbutter, softened to room temperature
¾cupwhite sugar
2largeeggs, room temperature
½cupGreek yogurt
1½tspvanilla extract
¼cupmilk
2tbspfresh lemon juice
Zest from 1 lemon
1½cupsfresh blackberries, divided**Do NOT thaw if using frozen berries
Lemon Glaze:
1cuppowdered sugar
2-3tbspfresh lemon juice
Instructions
Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray.
In a small bowl, stir together the flour, poppy seeds, baking powder, baking soda, and salt together until well combined.
In a separate large bowl, beat the butter with a hand mixer for 1 minute. Scrape down the sides and add the sugar then continue to beat, scraping down the sides, for a full 2 minutes, until creamed. Add the eggs, yogurt, and vanilla extract and beat for 1 minute, until creamy and smooth.
Add the flour mixture to the batter until just combined. Next, add the milk, lemon juice, and zest and stir to combine.
Gently fold in 1 1/4 cup of the blackberries being careful not to break them up. Pour the batter equally into the muffin pan filling them to the top. Divide the remaining 1/4 cup of blackberries to the top of each muffin.
Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling.
Make the lemon glaze by combining the powdered sugar and lemon juice together, mix until smooth. Drizzle on top of the cooled muffins. Serve and enjoy.Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.