Blackberry Lemon Poppy Seed Muffins | Sally's Baking Addiction
"These blackberry lemon poppy seed muffins are on a whole new level! Greek yogurt keeps them extra moist and creamed butter creates a wonderful soft texture...."
INGREDIENTS
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1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
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1 and 1/2 Tablespoons poppy seeds
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup (115g) unsalted butter, softened to room temperature
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3/4 cup (150g) granulated sugar
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2 large eggs, at room temperature
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1/2 cup (120g) Greek yogurt*
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1 and 1/2 teaspoons pure vanilla extract
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1/4 cup (60ml) milk*
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2 Tablespoons (30ml) fresh lemon juice
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zest of 1 lemon
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1 and 1/2 cups (250g) fresh or frozen blackberries (do not thaw if using frozen)
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1 cup (120g) confectioners’ sugar, sifted
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2-3 Tablespoons (30-45ml) fresh lemon juice
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