Blackberry Lemon Muffins with Lemon Glaze
Soft blackberry lemon oat muffins topped with coarse sugar and a fresh lemon glaze. Quick-cooking oats add texture, buttermilk keeps them tender, and fresh berries make them perfect for summer baking.
Servings 12 muffins
Calories 276kcal
Equipment
- measuring cups and spoons For accuracy.
- mixing bowls One for dry, one for wet ingredients.
- whisk To blend wet ingredients.
- 12-Count Muffin Tin Standard 12-cup size for even baking.
Ingredients
Muffins:
- 2 cups (248 g) all-purpose flour
- 1 cup (100 g) quick-cooking rolled oats
- 1 cup (220 g) packed light brown sugar
- 1½ tsps (6 g) baking powder
- 1 tsp (5 g) baking soda
- ½ tsp (3 g) table salt
- 2 large eggs room temperature
- 1¼ cups (300 ml) buttermilk room temperature
- ⅓ cup (80 ml) vegetable oil
- 1 tbsp (6 g) lemon zest
- 1 tsp (5 ml) vanilla extract
- ¾ cup (110 g) fresh blackberries plus 2-3 extra for each muffin placed on the top of the batter.
- 2 tbsps (24 g) turbinado sugar for sprinkling
Lemon Glaze:
- ⅔ cup (80 g) confectioners' sugar
- zest of one lemon
- 2 tbsps (30 ml) fresh lemon juice
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the flour, oats, brown sugar, baking powder, baking soda, and salt.2 cups (248 g) all-purpose flour, 1 cup (100 g) quick-cooking rolled oats, 1 cup (220 g) packed light brown sugar, 1½ tsps (6 g) baking powder, 1 tsp (5 g) baking soda, ½ tsp (3 g) table salt
- In another bowl, whisk together the eggs, buttermilk, vegetable oil, lemon zest, and vanilla extract until smooth.2 large eggs, 1¼ cups (300 ml) buttermilk, ⅓ cup (80 ml) vegetable oil, 1 tbsp (6 g) lemon zest, 1 tsp (5 ml) vanilla extract
- Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the blackberries.¾ cup (110 g) fresh blackberries
- Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Press a few extra blackberries on top of each muffin if desired, then sprinkle with coarse sugar.2 tbsps (24 g) turbinado sugar
- Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffins from the pan right away and cool on a wire rack.
- While the muffins bake, make the glaze by stirring together the confectioners’ sugar, lemon zest and juice in a small bowl until smooth.⅔ cup (80 g) confectioners' sugar, zest of one lemon, 2 tbsps (30 ml) fresh lemon juice
- Once the muffins are completely cooled, spoon the glaze over the tops and let it soak in. Sprinkle with more coarse sugar while the glaze is still wet, if desired.
Notes
- If using frozen blackberries, keep them frozen until the moment you fold them in so they don’t streak the batter.
- Quick-cooking oats blend into the batter better than old-fashioned oats. If all you have is old-fashioned, pulse them a few times in a blender or food processor to break them down.
- For mini muffins, reduce bake time to about 12–14 minutes and check early.
- If your berries are extra juicy, pat them dry before folding into the batter.
- Glaze thickness is adjustable. Add more confectioners’ sugar for a glaze that clings, or more lemon juice if you want it to soak in more.
- Serve muffins with lemon curd for extra sweetness.
- To make ahead, bake the muffins and store covered at room temperature without glaze. Glaze before serving.
Nutrition
Serving: 91g | Calories: 276kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 260mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg