Fresh Blackberry Muffins with Lemon Glaze

We picked juicy, sun-warmed blackberries until our hands were stained purple and then I made these. Awesome. I doubled it.

Fresh Blackberry Muffins
adapted from Williams-Sonoma

The Ingredients:
2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. ground cinnamon
Grated zest of 1⁄2 lemon
1⁄4 tsp. salt
1 egg, beaten
5 Tbs. unsalted butter, melted
1 cup buttermilk
2 cups fresh blackberries

The How-to:
Preheat an oven to 375°F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray. In a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt. Make a well in the center and add the egg, melted butter and buttermilk. Stir just until evenly moistened. The batter will be slightly lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not over mix. Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool completely. Dip the tops into the glaze. Serve warm or at room temperature.

Lemon Glaze
The Ingredients:
2 1/2 cups Confectioner's Sugar
3/4 cup Heavy Cream, warmed in the microwave, but not boiling
juice of one lemon
The How-to:
Whisk all ingredients together until there are no lumps. Use while warm.