Lemon Blackberry Muffins

Lemon Blackberry Muffins

muffin batter:

• • 3/4 cup granulated sugar

  • 1/4 cup vegetable oil

  • 2 eggs

  • 1/2 tablespoon vanilla

  • 3/4 cup non-fat plain Greek yogurt

  • 2/3 cup low-fat buttermilk

  • Zest of 2 lemons

  • 1/4 cup lemon juice

  • 2 1/4 cups all-purpose flour

  • 1 1/2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 12 ounces (about 2 cups) fresh blackberries

lemon drizzle:

• • 1/2 cup powdered sugar

  • 1 tablespoon light corn syrup

  • 1 tablespoon lemon juice

  • 1 tablespoon milk

  • 2 tablespoons coarse Turbinado sugar

Preheat the oven to 350. Spray a muffin pan with non-stick spray then line the pan with 18 paper liners.

In a large bowl, whisk together the sugar, oil, eggs, vanilla, yogurt, buttermilk, lemon zest and lemon juice until well combined. In a separate bowl, combine the flour, baking soda, salt and cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the blackberries.

Fill the muffin cups 3/4 full of batter. Bake muffins for 18-22 minutes, until a toothpick comes out clean. Cool muffins in the pan for 5 minutes. While the muffins are warm, combine the powdered sugar, corn syrup, lemon juice and milk, then drizzle over the muffins. Sprinkle with the Turbinado sugar. Transfer to a wire rack to cool for 30 minutes before serving.

Yields 18 muffins.

Recipe from Curly Girl Kitchen