These are a spin off of my original lemon blueberry muffin. While those are delicious as they are, I packed these ones with two kinds of berries, and topped them with a fresh lemon glaze, which made them ridiculously good! There is no substitute here for the fresh lemon juice, you have got to go fresh squeezed for this one!!! Use whatever combo of berries you like and can get. I used raspberries and blueberries and it was perfect!
Double Berry Muffins with fresh lemon glaze
makes 12 muffins
What you Need:
1/2 cup earth balance vegan butter
1 cup evaporated cane juice sugar
2 tsp. vanilla extract
3/4 tsp lemon extract
zest of 1 lemon
1/2 cup applesauce (unsweetened)
1/2 cup almond milk (unsweetened) mixed with juice of 2 lemons
2 cups of white whole wheat flour
2 tsp. baking powder
1/4 tsp salt
1/4 tsp xanthan gum
1/2 cup blueberries
1/2 cup raspberries
Fresh Lemon Glaze:
Juice of 1 lemon
about 1 cup (estimate) of powdered sugar.
1/8 tsp vanilla extract
teeny tiny pinch of sea salt to bring out the flavors
Mix with a hand mixer or standing mixer using whisk attachment. Add enough powdered sugar until the mixture is slightly pale, and sweet. Somewhere between 3/4 cup and 1 cup of powdered sugar is what you will need to get the right consistency for the glaze. I know in the picture my glaze is still slightly wet looking, but it will totally firm up! It becomes dry to the touch, not wet, and is soooo good on these!
Preheat oven to 375 degrees. Line a muffin tin with 12 muffin cups.
With a standing mixer or a hand mixer, cream together the sugar and butter until pale in color. Add the applesauce, extracts, and lemon zest. Mix until just incorporated. Add the dry ingredients and almond milk and mix until incorporated.
Very gently fold in the berries.
Fill each muffin almost to the top. Bake for 20-25 minutes. Allow the muffins to fully cool before dipping in the glaze.
Once the muffins have fully cooled, make the glaze, and very gently dip the top of each muffin in the glaze. Hold upside down for a minute to let excess glaze drip off the top. Then let the muffins sit for a minute to allow the glaze to set.