Blackberry Lemon Poppy Seed Muffins

sallysbakingaddiction.com

Evan

1 and ¾ cups ( 219g) all-purpose flour ( spooned & leveled)

1 and ½ Tablespoons poppy seeds

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

½ cup ( 115g) unsalted butter, softened to room temperature

¾ cup (150g) granulated sugar

2 large eggs, at room temperature

½ cup ( 120g) Greek yogurt*

1 and ½ teaspoons pure vanilla extract

¼ cup (60ml) milk*

2 Tablespoons (30ml) fresh lemon juice

zest of 1 lemon

1 and ½ cups ( 250g) fresh or frozen blackberries (do not thaw if using frozen)

Glaze

1 cup ( 120g) confectioners’ sugar, sifted

2 to 3 Tablespoons (30 to 45ml) fresh lemon juice

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