Glazed lemon & blackberry muffins

I made the following recipe as 24 mini-muffins over the weekend with Emily. We used Raspberries then. I later went and made some large muffins with Blackberries instead. Both were excellent. I don’t know which I prefer.
You try…and let me know what you think.


A little butter for the pan

6T Brown sugar
4T Melted butter
1C Greek style yogurt
1 Egg
1/4C Fresh lemon juice
1/2t Grated lemon rind
2C Unbleached white flour
A few dashes nutmeg
3/4t baking soda
2t baking powder
1/4t Salt
1C Fresh blackberries

5T Granulated sugar
1/4C Fresh lemon juice
1/2t Grated lemon rind

1. Lightly grease 12 muffin cups. Preheat oven to 375

2. Combine the brown sugar, butter, yogurt, egg, lemon juice, and lemon rind in a bowl. Beat well.

3. In a separate bowl, combine the dry ingredients. Fold in the wet mixture. Fold in blackberries.

4. Fill the muffin cups to just below the top. Bake for 15 minutes.

5. Combine the glaze ingredients in a small sauce pan. Bring just to a boil and then simmer for five minutes. Remove from heat. Let it cool for five minutes. Spoon onto the muffins. Let the glazed muffins stand at least 10 minutes before serving.

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