Blackberry Muffins With Double Dipped Lemon Glaze

• 3 12 cups all-purpose flour
• 4 teaspoons baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 1 12 cups sugar
• 1 teaspoon vanilla extract
• 10 tablespoons butter, melted and cooled slightly
• 1 cup whole milk, room temperature
• 1 cup sour cream, room temperature
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 (1 lb) bag frozen blackberrie
• paper baking cup
• 12 cup fresh lemon juice
• 3 cups powdered sugar
• 2 lemons, zest of
• 2 tablespoons butter, melted

1. Preheat oven to 350 degrees.
2. In large mixing bowl combine the flour, baking powder, baking soda and salt, mixing to combine thoroughly.
3. In a separate mixing bowl combine sugar, butter, milk, sour cream, vanilla and eggs.
4. Using an electric mixer combine the wet ingredients thoroughly.
5. Pour the wet ingredients into the dry and gently fold with a rubber spatula just until the dry ingredients are moistened (the batter will be lumpy).
6. Add the frozen Blackberries and mix gently.
7. Line your muffin pan with the paper baking cups.
8. Fill paper cups 2/3 full.
9. Bake for 30-35 minutes or until golden brown or until a toothpick comes out clean when inserted in the middle (you will have coloring from the blackberries on the toothpick).
10. Once the muffins have cooled down, but are still slightly warm dip top of muffins in the lemon glaze.
11. Set on foil or waxed paper to catch the drippings.
12. Once glaze has set dip again in the lemon glaze.
13. Place back on foil or waxed paper to cool completely.
14. Glaze:.
15. Combine all ingredients in a bowl and using a whisk or hand mixer beat until smooth.

flour, baking powder, baking soda, salt, sugar, vanilla, butter, milk, sour cream, eggs, egg yolk, frozen blackberrie, paper baking, lemon juice, powdered sugar, lemons, butter

Taken from www.food.com/recipe/blackberry-muffins-with-double-dipped-lemon-glaze-178345 (may not work)