Blackberry Mojito Muffins

• FOR THE MUFFINS:
• 2 cups Flour
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 Tablespoon Fresh Mint, Finely Chopped
• 1 cup Sugar
• 2 whole Eggs
• 1 cup Sour Cream
• 1 teaspoon Milk
• 1 stick Butter, Melted
• 1 teaspoon Vanilla
• 1-1/2 cup Fresh Blackberries
• FOR THE GLAZE:
• 1 cup Confectioners Sugar
• 1 whole Lime, Zested
• 1 whole Lime, Juiced (use The Same Lime As Zest)
• 1 Tablespoon Milk

1. Preheat your oven to 400u0b0F. Fill a muffin pan with paper liners and set aside.
2. In a large bowl mix together the flour, baking powder, baking soda, and salt. Set aside.
3. In a small bowl mix together the finely chopped mint (keep chopping until it is little flakes) and the sugar.
4. In a mixing bowl, beat together the eggs, sour cream, milk, butter, vanilla and mint+sugar mixture on medium speed.
5. Slowly add the flour mixture to the wet ingredients, a third at a time. Be sure to scrape down the sides of the bowl between each addition. You don't want to overmix the batter, so mix until the flour is just incorporated - the batter will be lumpy. That's okay.
6. Using a rubber spatula, gently fold in the blackberries.
7. Spoon the batter into the muffin liners, filling each to about 3/4 full.
8. Bake for about 18-20 minutes, until golden brown and when poked a toothpick comes out clean. Let cook in the pan for 2 minutes and then transfer to a wire rack to finish cooling.
9. In a small bowl mix together the confectioners sugar, lime zest, lime juice, and milk. Let sit for 3-5 minutes to set. Place the cooled muffins on a wire rack set on a baking sheet to catch the extra glaze. Then using a spoon lightly drizzle the glaze over the muffins.
10. Enjoy!
11. (Muffin base recipe adapted from Simply Recipes)

muffins, flour, baking powder, baking soda, salt, fresh mint, sugar, eggs, sour cream, milk, butter, vanilla, fresh blackberries, confectioners sugar, milk

Taken from tastykitchen.com/recipes/breads/blackberry-mojito-muffins/ (may not work)