These delicious Blackberry Muffins will have you already dreaming of when you're going to bake up your next batch. Loaded with blackberry AND lemon flavor, every bite is pure delight.
Adding fresh blackberries to your homemade muffins is the perfect way to add natural sweetness. I LOVE the flavor of blackberries and how well I'm able to taste them in this simple muffin recipe. Speaking of fruit added to recipes, I think you'll love my Strawberry Scones as well.
TASTE AND TEXTURE:
- Tart and sweet flavors in every bite
- Moist and fluffy texture
- Perfect for spring and summer breakfasts (or a delicious afternoon snack!)
BLACKBERRY MUFFIN INGREDIENTS:
Flour - I use all-purpose flour for these moist and fluffy muffins.
Baking soda and Baking powder - Leaveners helps make them fluffy. Make sure you are using fresh ones for perfect rise and lift.
Unsalted butter - If all you have is salted butter, you can use it but just omit the extra addition of salt.
Granulated Sugar - A little sugar makes everything sweeter!
Eggs - Eggs are the binding agent that holds everything all together. Make sure you use them at room temperature.
Greek yogurt - Greek yogurt is a great way to add moisture and protein. Full fat yogurt can be substituted, but the texture in this case would be a little different.
Vanilla - Vanilla extract is a perfect flavor enhancer. Don't skip it and thank me later!
Milk - I like to use 2% milk, but you can use whatever you'd like.
Lemon juice - Freshly squeezed lemon juice is the best!
Lemon zest - A little bit of lemon zest contributes to that perfect lemon flavor!
Blackberries - You can use fresh or frozen. For this recipe I have used half frozen and half fresh ones. If using frozen ones, no need to thaw them first.
HOW TO MAKE THIS MUFFINS RECIPE
Preheat the oven. Preheat the oven to 425 degrees F. Be sure to grease your pan so that the muffins don't stick. Or line them with cupcake liners.
Combine the dry ingredients. Grab a bowl and mix together the baking soda, baking powder, salt, and flour.
Combine the wet ingredients. In a different bowl, beat the butter, sugar eggs and yogurt. We will need to make sure all the wet ingredients are at room temp before you begin to make this batter.
Mix the wet and dry ingredients together. Pour dry ingredients into the wet ingredients and mix at low speed. Mix in the lemon juice, lemon zest, and milk until combined.
Add the blackberries and poppyseeds. Carefully fold in the blackberries and poppyseeds if adding.
Pour the batter into the liners.
Bake. Put the muffins in the oven and bake till done. Test with a toothpick for doneness.
Make the glaze. While muffins are baking, it's time to make blackberry glaze. Over stove top heat a cup of blackberries, a little water, sugar and lemon juice. Make the reduction, cool down and add confectioner's sugar. Set aside until the muffins are done baking.
Cool. Once the muffins are done baking, let them cool down for about 10 minutes in the pan, then remove and drizzle on with blackberry glaze.
HOW DO YOU KNOW WHEN MUFFINS ARE DONE BAKING?
Best way to tell that muffins are done and ready to be pulled from oven is to use toothpick test. Grab a clean toothpick and insert it into the center of one of the muffins.
If the toothpick comes out clean, muffins are done and ready to be taken out of the oven. If there is any batter on the toothpick, muffins need a tad bit more time in the oven.
CAN I USE FRESH OR FROZEN BLACKBERRIES IN THIS MUFFIN RECIPE?
Yes, you can use either option. Just remember that you need to fold in the blackberries so that the liquid doesn't "bleed" into the batter. Also, if you are using frozen blueberries, don't thaw them first. Just add them in their frozen state to the batter.
HOW TO STORE LEFTOVER MUFFINS
The easiest way to store muffins is to store them in an airtight container. This will keep them fresh and moist, and delicious. You don't have to store these in the fridge - but you can if you'd like.
HOW TO FREEZE BLACKBERRY MUFFINS
If you find that you have too many extras to eat, just save and freeze them for later! Add them to a freezer-safe bag, and they should be good for 2-3 months while stored in your freezer.
QUICK TIPS FOR MORE MUFFINS WITH GLAZE
- Don't overmix the batter. Stir only until the mixture is combined well and then pour into cupcake liners.
- Don't overfill the cupcake liners. If you add too much, they might bake over and cause a mess!
MORE SUMMER DESSERT RECIPES
- Blackberry swirled vanilla pound cake
- vanilla bundt cake recipe with blackberry swirl
- Lemon Coconut Cake Recipe
- Lemon Blueberry Muffins
If you liked this easy muffin recipe, give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog And lets be friends on Pinterest and Facebook too! 🙂
- 1 Hand/stand Mixer
- 1 Muffin Tray
- a Sieve
- 1¾ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter (softened to room temp)
- ¾ cup granulated sugar
- 2 large eggs room temperature
- ½ cup Greek yogurt
- 1½ teaspoons vanilla
- ¼ cup milk
- 2 tablespoons lemon juice
- zest of 1 lemon
- 1 ½ tablespoons poppyseeds
- 1½ cups blackberries (fresh or frozen, I used both. No need to thaw berries if using frozen)
Blackberry Glaze Ingredients:
- 2 tablespoons lemon juice
- 1 cup blackberries
- 1 tablespoon granulated sugar
- 1 tablespoon water
- 1 cup confectioner's sugar
- Preheat the oven. Preheat the oven to 425 degrees. Be sure to grease your pan so that the muffins don't stick.
- Combine the dry ingredients. Grab a bowl and mix together the baking soda, baking powder, salt, and flour.
- Combine the wet ingredients. In a different bowl, beat softened butter on high with a mixer for about 1 minute. Now add in sugar and mix until combined well. Next, add in the eggs, vanilla, and yogurt. Beat for 1 minute on medium speed then increase to high until the mixture is combined well. About a minute more.
- Mix the wet and dry ingredients together. Pour dry ingredients into the wet ingredients and mix at low speed. Mix in the lemon juice, lemon zest, and milk until combined.
- Add blackberries and poppyseeds. Add poppyseeds and carefully fold in the blackberries. If you stir, they're going to bleed and turn the batter purple. (it's okay if this happens but try not to let it happen). 😉
- Add batter to the liners. Pour muffin batter into cupcake liners so they're about ¾ full.
- Bake. Place muffins in the oven and bake at 425 degrees for 5 minutes. Once that time has passed, reduce oven temperature to 350 degrees and bake for additional 15-18 minutes.
- Make the glaze. While your muffins are baking, it's time to make the glaze. On stove top in a heavy bottom pan, simmer a cup of blackberries, water, sugar and 1 tbsp of lemon juice till it all thickens for a few minutes. Muddle the berries up and allow them to cool, then strain the reduction using a sieve to get rid of seeds. Add reduction to confectioner's sugar (a tablespoon at a time) and whisk. Add remaining lemon juice and mix it in too. Keep adding reduction, a tablespoon at a time, till a thick glaze is formed. Set aside until the muffins are done baking.
- Cool the muffins down. Once muffins are done baking, let them cool down for about 10 minutes in the pan, then allow to cool down completely on a wire rack before drizzling on the glaze.