Ingredients

The following ingredients have 4 Servings
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon Diamond kosher salt ((or 1/8 teaspoon Morton's kosher salt))
  • 1 extra large egg
  • 1/2 cup whole milk yogurt
  • 3 tablespoons melted butter
  • 1/2 teaspoon vanilla
  • 1 teaspoon lemon zest
  • 6 ounces blackberries (cut in half)
  • 3/4 cup powdered sugar
  • 1 tablespoon half and half
  • 1 teaspoon fresh lemon juice.

Instruction

  • Place the oven rack in the center of the oven and preheat the to 375°F. Spray mini muffin tin with vegetable spray and set aside.
  • In a medium bowl, combine the flour, sugar, baking powder, baking soda and kosher salt. Whisk to blend.
  • Add an egg to a small bowl and whisk briskly. Add the yogurt, melted butter, vanilla and lemon zest. Whisk to combine.
  • Add the wet ingredients to the dry ingredients and gently stir together until there are no more dry bits of flour. (Don't over mix).
  • Add the blackberries to the batter and gently fold them in. Divide the batter between the muffin tins. Bake for 13-15 minutes or until a cake tester comes out clean.
  • Transfer the muffins to a cooling rack and let rest until the muffins are at room temperature.