These moist and tender blackberry and lemon muffins have a sweet and zesty lemon glaze and are just perfect for snacks, picnics, and grab-and-go breakfasts! You might also like my blackberry crumble bars too!
The kids love blackberry picking, and we make all sorts of delicious cakes, bakes, and desserts with them, including blackberry traybake, apple and blackberry turnovers, blackberry cobbler, and blackberry crumble. But these easy blackberry lemon muffins are one of my favourite blackberry recipes!
Love muffins? Why not try these cinnamon-spiced apple muffins next!
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✔️ Why should you try it?
- When blackberries are in season, there's no better way to celebrate their abundance than by making these muffins.
- This recipe is incredibly simple and straightforward.
- They are freezer friendly so you can easily make a double batch and freeze some for later, ensuring that the scrumptious taste of blackberries can be enjoyed all year round.
🥘 Ingredients
Blackberries - the star of the show in these moist and fluffy muffins. I love their beautiful sweet scent.
Lemon - the zest is used in the muffin batter and the juice is used to make the glaze.
I use my basic muffin recipe as the base for these muffins, which consists of plain flour, bicarbonate of soda, and caster sugar, combined with melted butter, eggs, and natural yogurt. It's such an easy recipe to remember and can be used in so many different ways, like my chocolate courgette muffins, cinnamon-spiced mincemeat muffins, rhubarb muffins, banana & peanut butter muffins, and lemon drizzle muffins.
🥄 Equipment
Muffins are so easy to make. All you need is a bowl and wooden spoon, a 12-hole muffin tin, and 12 muffin cases.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the dry ingredients in a large mixing bowl.
Two: Whisk the wet ingredients together in a jug.
Three: Gently mix the wet ingredients into the dry ingredients then fold in the blackberries and lemon zest. The secret to a lovely muffin is not to over-mix the batter.
Four: Spoon the batter into 12 muffin cases and bake in the oven for 16-18 minutes.
Five: Whisk the icing sugar and lemon juice together before drizzling on top of the muffins. Allow to cool before serving.
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Top Tips
- Muffin batter is delicate, and over-mixing can lead to tough and dense muffins. When combining the wet and dry ingredients, gently fold them together instead of vigorously beating them. A few lumps in the batter are perfectly fine and won't affect the delicious end result.
- While fresh blackberries are fantastic, frozen ones work just as well for making muffins. If using frozen berries, do not thaw them before adding them to the batter; this helps prevent excess moisture and keeps the berries from bleeding into the batter.
- To achieve that lovely, domed muffin top, try this clever temperature trick. Preheat your oven 10 degrees Celsius higher than the actual baking temperature. As soon as you place the muffins in the oven, lower the temperature to the recommended level. This method encourages quick and even rising, resulting in picture-perfect muffin tops every time.
- Keep a close eye on your muffins while they're in the oven. Baking times can vary based on oven models and muffin size. Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs clinging to it (but no wet batter), the muffins are ready to be taken out.
🍴 Serving suggestions
These easy blackberry muffins are great for after-school snacks, grab-and-go breakfasts, and even desserts (custard or clotted cream are great accompaniments).
The muffins are easily transportable too, so they're a great choice for picnics, beach BBQs, and bake sales.
📖 Variations
- For a nutty variation, stir in some chopped almonds into the muffin batter.
- Boost the nutritional value of your muffins by adding rolled oats.
- Create a luxurious cream cheese swirl by layering spoonfuls of softened cream cheese on top of the muffin batter before baking. Swirl it gently with a toothpick for a marbled effect that adds a creamy and tangy dimension to the muffins.
🥡 Storage
The muffins will keep in an airtight container for up to 3 days.
🧊 Suitable for freezing?
These blackberry muffins are freezer-friendly!
Place the cooked and cooled muffins into an airtight container, and separate each layer with baking paper to prevent them from sticking together. Freeze for up to 3 months.
Defrost before serving.
❓ Frequently asked questions
Yes, you can use frozen blackberries for making the muffins. Simply add them to the batter while they are still frozen, and avoid thawing them beforehand to prevent excess moisture.
Absolutely! While blackberries work wonderfully in this recipe, you can experiment with other fruits like blueberries, raspberries, or chopped strawberries for a delicious twist.
Be cautious not to overmix the batter. Overmixing can result in tough muffins. Mix the wet and dry ingredients gently until just combined to maintain a moist and tender texture.
If you need an egg-free version, you can try using applesauce, mashed banana, or a commercial egg replacer. Keep in mind that the texture and taste may vary slightly.
😋Related recipes
More blackberry recipes to try;
- Apple and Blackberry Turnovers - Easy 5-ingredient spiced apple and blackberry turnovers using store-bought buttery puff pastry. Perfect for a quick after-school snack, or as a simple dessert with custard.
- Blackberry Crumble - An easy blackberry crumble recipe with a flapjack style oat crumble topping. Best served with whipped cream, ice cream, or custard.
- Blackberry Crumble Bars - Easy blackberry crumble bars with sweet fruity blackberries, zingy lemon zest, and a buttery oat crumble topping.
- Blackberry Cobbler - A delicious fruity dessert and something a bit different from a crumble.
You might also like my blackcurrant muffins when blackcurrants are in season!
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Recipe
Easy Blackberry and Lemon Muffins Recipe
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Equipment
- Wooden Spoon
- 12 Hole Muffin Tin
Ingredients
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 teaspoon Bicarbonate of Soda
- 100 ml Natural Yogurt
- 140 g Butter melted
- 2 Eggs beaten
- 150 g Blackberries
- 1 Lemon zest only
For the glaze
- 100 g Icing Sugar
- 1 Lemon juice of
Instructions
- Preheat the oven to 190°c (170 fan/ 375F/ Gas 5) and line a 12 hole muffin tin with muffin cases.
- Place the dry ingredients in a large mixing bowl140 g Caster Sugar, 200 g Plain Flour, 1 teaspoon Bicarbonate of Soda
- Whisk the wet ingredients together in a jug.100 ml Natural Yogurt, 140 g Butter, 2 Eggs
- Gently mix the wet ingredients into the dry ingredients then fold in the blackberries and lemon zest.150 g Blackberries, 1 Lemon
- Spoon the batter into the muffin cases and bake in the oven for 16-18 minutes.
- Whilst the muffins are in the oven make the lemon glaze. Put the icing sugar in a bowl and whisk in the juice of 1 lemon. Add a few teaspoons of lemon juice at a time. You might find that you don't need all of the lemon juice. It should be a thin glossy consistency, perfect for drizzling. Drizzle over the cooling muffins and allow to set.100 g Icing Sugar, 1 Lemon
Kristine Nicole Alessandra says
Those muffins look really tasty. I have not tried muffins with blackberries in it so this recipe would be a must try for me. Thanks for the tip to not over beat the muffin batter. I did not know about that.
Suzy says
Loving how flavorful these muffins are! The blackberry goes well with the lemon! So pretty too!
jack says
I love blackberries and never thought to put them in muffins! I am glad I saw this recipe because these muffins are so good!
Cookilicious says
Thank you for the tips..they came out perfect..everyone loved it
Sarah Bailey says
Oh my goodness can you send me some of these! They sound absolutely delicious and hands up I love lemon and blackcurrant but haven't used them together like this.
Amy D says
I love these muffins! They look so fresh and delicious! We have blackberry bushes here that just about are done. Thank you!
Jayne says
These muffins are so flavorful we loved the blackberry and lemon combination. We will make again.
Beth Sachs says
Glad you enjoyed them!
Neha says
Thank you for the tips. These sound and look rather delicious. A great combination too
Kacie says
Oh gosh, I am literally drooling. I'm just about to make a cup of tea; what I'd give for one of these blackberry and lemon muffins to go with it!
Niraj Shah says
I think I have tried this recipe before! It was only very recently but I remember the muffin being delicious!
Nayna Kanabar says
The muffins look so delicious and tasty, I have just picked a whole bunch of blackberries so I will try this recipe and make the vegan version.
Jess Howliston says
These sound yummy, fruity cakes and bakes are my favourite! The kids have been asking to go pick some blackberries and this could be the perfect recipe to use them in. I think they would make great additions to lunch boxes too!
Beth Sachs says
I'm going to make some and freeze a batch so I can pop them into lunchboxes when the kids go back to school
Kara says
The blackberry bushes near our house are almost ready to be picked and my kids love them in muffins - great recipe
Holloe says
What a lovely combinations of flavours. So yummy!
Kay Parry says
Made these today. So easy. Used lemon curd yogurt. Lovely muffins.