I have really been working to clean out my freezer. I have found a lot of interesting things in there. But my latest discovery was three bags of frozen blackberries.
So I got down to business and made some Blackberry Sangria, a Pinot Noir-Blackberry Reduction sauce for some grilled pork tenderloin and these Lemon-Blackberry Muffins with Lemon Glaze. I always find blackberries a little tart so the lemon glaze goes a long way and so does the coarse sugar.
Baking seems to be the best way to use up a lot of ingredients I have siting around. Needless to say, the oven has been going a lot.
Here’s how to make them…
Here’s what you will need: All-purpose flour, quick-cooking rolled oats, brown sugar, lemon zest, lemon juice, baking powder, baking soda, salt, eggs, vegetable oil, vanilla extract, buttermilk, blackberries, coarse sugar and powdered sugar.
In a large bowl, combine 2 cups flour, 1 cup quick cooking oats, 1 cup packed brown sugar, 1-1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Set aside.
In another bowl, combine 2 eggs, 1-1/4 cups buttermilk, 1/3 cup vegetable oil, 1 Tablespoon lemon zest and 1 teaspoon vanilla. Mix well. Pour wet ingredients into the dry, mix slightly until combined. Fold in 3/4 cup blackberries.
Spoon batter into paper lined muffin cups. If you want blackberries on top, add a few extra to each muffin cup. Sprinkle with coarse sugar. Place in a 375 degree oven for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
Remove from the baking pan immediately and place on a wire rack.
While the muffins are baking, make the lemon glaze. In a small bowl mix together 2/3 cup powdered sugar, 2 Tablespoons lemon juice and 1 teaspoon lemon zest. Pour all over the tops of cooled muffins.
The glaze will meld into the muffin and you can add more coarse sugar if you choose.
This is a nice way to start the day.
And then, I got greedy. I schmeared lemon curd onto each bite and OMG, over the top. You have to try it.
Lemon-Blackberry Muffins with Lemon Glaze
For the muffins:
2 cups all-purpose flour
1 cup quick-cooking rolled oats
1 cup packed brown sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1-1/4 cups buttermilk
1/3 cup vegetable oil
1 Tablespoon lemon zest
1 teaspoon vanilla extract
3/4 cup frozen blackberries, thawed (or fresh)
Coarse sugar
For the glaze:
2/3 cup powdered sugar
2 Tablespoons lemon juice
Zest of one lemon
In a large bowl, flour, oats, brown sugar, baking powder, baking soda and salt. Set aside.
In another bowl, combine eggs, buttermilk, vegetable oil, lemon zest and vanilla. Mix well. Pour wet ingredients into the dry, mix slightly until combined. Fold in blackberries.
Spoon batter into paper lined muffin cups. If you want blackberries on top, add a few extra to each muffin cup. Sprinkle with coarse sugar. Place in a 375 degree oven for 20-22 minutes or until a toothpick inserted into the middle comes out clean. Remove from the baking pan immediately and place on a wire rack.
While the muffins are baking, make the lemon glaze. In a small bowl mix together powdered sugar, lemon juice and lemon zest. Pour all over the tops of cooled muffins. The glaze will meld into the muffin and you can add more coarse sugar if you choose.
One Year Ago Today: Are There Any Left?
