Lemon Blackberry Muffins

READY IN: 1hr 3mins
YIELD: 12 muffins




  • Preheat oven to 375°; grease a 12-cup muffin pan.
  • In a big bowl, whisk together the flour, baking powder, salt, and baking soda.
  • In another bowl, whisk together brown sugar and eggs until blended; whisk in buttermilk, butter, lemon zest, 1 T lemon juice, and vanilla until well blended.
  • Add the egg mixture to the flour mixture and stir until just blended.
  • Gently fold in blackberries.
  • Divide batter evenly among prepared muffin cups.
  • Bake for 25-28 minutes or until tops are golden and pick comes out clean.
  • Let cool in a pan on a wire rack for 5 minutes, then transfer to the rack to cool while you prepare the glaze.
  • In a small saucepan, heat the remaining lemon juice and sugar over low heat, stirring occasionally, until sugar is dissolved.
  • Brush warm muffin tops with lemon syrup.
  • Let cool for at least 5 minutes before serving or let completely cool.