These blackberry lemon muffins are fluffy, moist, and packed with amazing flavor. The blackberries burst with juicy, sweet flavor and the lemon perfectly balances out the sweetness with its tart and tangy lemon flavor. These muffins are easy to make and absolutely delicious!
If you think these blackberry lemon muffins look appetizing, check out these other similar recipes: Lemon Poppyseed Muffins, Blackberry Lemon Donuts.
Ingredients
- All-purpose flour
- Light brown sugar
- Baking soda
- Baking powder
- Salt
- Eggs
- Unsalted Butter
- Nonfat Greek Yogurt
- Lemon
- Vanilla
- Blackberries (fresh or frozen)
- Powdered Sugar
FAQs
Can I use a different type of flour?
I have personally only used all-purpose flour for this recipe, so I can’t vouch for any other type of flour!
Should I use fresh or frozen berries?
Either works! It doesn’t make a difference for this recipe. If you are using frozen, don’t thaw them out before using them.
Can I use a different berry?
Yes! I love this recipe with the blackberries, but raspberries or blueberries would also work.
Can I use salted butter?
Ok look, I’m no professional baker. BUT sometimes I use salted butter instead of unsalted for baking if it’s all I have. I don’t really notice much of a difference, but I have not done it specifically for this recipe so the real answer is, I don’t know!
Instructions
1) Preheat the oven to 400 F.
2) In a medium bowl, mix together the dry ingredients (flour, sugar, baking soda, baking powder, and salt)
3) In a large bowl, beat the butter and sugar until smooth. Then, mix in the yogurt, eggs, and vanilla. Beat until mixture is smooth.
4) Slowly pour the dry ingredients to the butter mixture, stirring as you go. Stir until just combined, do not over mix! Then, mix in lemon juice.
5) Next, fold in the halved blackberries and lemon zest until evenly distributed throughout the batter. Be careful not to let the blackberries bleed too much, be gentle!
6) In a well greased muffin tin, distribute the batter into each cup, filling them to the top.
7) Bake for 15-18 minutes, until a toothpick can be inserted and comes out clean.
8) Remove from oven and let cool.
9) While muffins cool, make the lemon glaze by mixing together the powdered sugar and lemon juice. Drizzle onto muffins when cool.
Related
Blackberry Lemon Muffins
Ingredients
For the muffins
- 2 cups all-purpose flour unpacked
- ¾ cup light brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter softened, room temperature
- 2 eggs
- 2 teaspoon vanilla
- ⅔ cup nonfat Greek yogurt at room temperature
- 2.5 tablespoon lemon juice
- Zest of 1 lemon about 2 tbsp
- 2 cups blackberries halved, fresh or frozen
For the lemon glaze
- ½ cup powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
For the muffins
- Preheat oven to 400 F.
- In a large bowl, beat the butter and brown sugar together until smooth.
- Mix in the eggs, yogurt, and vanilla into the butter mixture just until smooth.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- Pour the flour mixture into the butter mixture. Mix until just combined. Then, mix in the lemon juice.
- Fold in the blackberries and lemon zest carefully until evenly distributed.
- In a well greased muffin pan, scoop the mixture evenly, filling to the top.
- Place muffins in the oven for 15-18 minutes, until a toothpick can be inserted and comes out clean.
- Remove muffins from oven and let cool.
For the glaze
- Mix together the powdered sugar and lemon juice until smooth.
- Once the muffins are cooled, drizzle the glaze over each muffin.
Jon says
Something isn’t right with the lemon yougurt butter mix.it stays chunky ? Did it curdle ?
Kenzie says
Hi, I've never had this problem. However, I always make sure to beat it until all ingredients are completely incorporated/the batter is smooth.
Kendra says
This happened to mine as well! It’s the butter re solidifying so I’d recommend mixing the the room temp butte, eggs, vanilla together first until smooth and then adding in the yogurt and lemon juice after. I added my yogurt right from the fridge which is likely what caused the butter to clump. You could also let the yogurt get to room temp before adding to be safe! But it is not curdled!
Kenzie says
Thank you so much for this response! Hope you enjoyed the muffins 🙂