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    Home » Recipes » Muffins

    Easy Blackberry and Lemon Muffins Recipe

    Published: Jun 10, 2024 · Modified: Aug 24, 2024 by Beth Sachs · 17 Comments · This post may contain affiliate links.

    Jump to Recipe
    Blackberry and Lemon Muffins Pin

    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!

    Close up shot of blackberry and lemon muffins

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    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!

    Jump to:
    • ✔️ Why should you try it?
    • 🥘 Ingredients
    • 🥄 Equipment
    • 🔪 Instructions
    • Top Tips
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • 🧊 Suitable for freezing?
    • ❓ Frequently asked questions
    • 😋Related recipes
    • Recipe
    • 💬 Comments

    ✔️ Why should you try it?

    1. When blackberries are in season, there's no better way to celebrate their abundance than by making these muffins.
    2. This recipe is incredibly simple and straightforward.
    3. 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.

    step by step photo instructions for making the muffins

    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.

    A wide shot of the muffins with the muffin tin in the background

    📖 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.

    Muffins just out of the oven

    🧊 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

    Can I use frozen blackberries in the muffin recipe?

    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.

    Can I substitute other fruits for blackberries?

    Absolutely! While blackberries work wonderfully in this recipe, you can experiment with other fruits like blueberries, raspberries, or chopped strawberries for a delicious twist.

    How do I ensure my muffins have a nice, moist texture?

    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.

    Are there any egg substitutes for this recipe?

    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!

    Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!

    Recipe

    B;ackberry and lemon muffins stacked up
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    5 from 13 votes

    Easy Blackberry and Lemon Muffins Recipe

    Indulge in these tasty blackberry muffins with a zingy lemon glaze! Perfect for blackberry season, this easy recipe is a must-try treat.
    Course Cake
    Cuisine British
    Prep Time 12 minutes minutes
    Cook Time 18 minutes minutes
    Total Time 30 minutes minutes
    Servings 12 muffins
    Calories 232kcal
    Author Beth Sachs
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    Equipment

    • Kitchen Scales
    • Measuring Spoons
    • Measuring Jug
    • Mixing Bowl
    • Wooden Spoon
    • 12 Hole Muffin Tin
    • Muffin Cases
    • Microplane Grater

    Ingredients

    Metric - US Customary
    • 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 bowl
      140 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

    Notes

    Freezing: The muffins can be frozen for up to 3 months.
    Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors.
    Nutrition Facts
    Easy Blackberry and Lemon Muffins Recipe
    Amount per Serving
    Calories
    232
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    1
    g
    6
    %
    Cholesterol
     
    28
    mg
    9
    %
    Sodium
     
    107
    mg
    5
    %
    Potassium
     
    94
    mg
    3
    %
    Carbohydrates
     
    39
    g
    13
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    21
    g
    23
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    81
    IU
    2
    %
    Vitamin C
     
    12
    mg
    15
    %
    Calcium
     
    39
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter

    More Easy Muffin Recipes

    • Rhubarb muffins in a baking tin.
      Rhubarb and White Chocolate Muffins
    • Apple and blackberry muffins on a wooden board.
      Easy Apple and Blackberry Muffins Recipe
    • Easy cinnamon apple muffins on a cake stand.
      Easy Apple and Cinnamon Muffins Recipe
    • Blackcurrant muffins on a cake stand.
      Easy Blackcurrant Muffins with White Chocolate Chips

    Reader Interactions

    Comments

    1. Kristine Nicole Alessandra

      August 13, 2020 at 1:26 pm

      5 stars
      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.

      Reply
    2. Suzy

      August 13, 2020 at 4:41 pm

      5 stars
      Loving how flavorful these muffins are! The blackberry goes well with the lemon! So pretty too!

      Reply
    3. jack

      August 13, 2020 at 4:48 pm

      5 stars
      I love blackberries and never thought to put them in muffins! I am glad I saw this recipe because these muffins are so good!

      Reply
    4. Cookilicious

      August 13, 2020 at 5:20 pm

      5 stars
      Thank you for the tips..they came out perfect..everyone loved it

      Reply
    5. Sarah Bailey

      August 13, 2020 at 5:36 pm

      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.

      Reply
    6. Amy D

      August 13, 2020 at 5:46 pm

      5 stars
      I love these muffins! They look so fresh and delicious! We have blackberry bushes here that just about are done. Thank you!

      Reply
    7. Jayne

      August 13, 2020 at 5:59 pm

      5 stars
      These muffins are so flavorful we loved the blackberry and lemon combination. We will make again.

      Reply
      • Beth Sachs

        August 17, 2020 at 10:39 am

        Glad you enjoyed them!

        Reply
    8. Neha

      August 14, 2020 at 6:55 am

      Thank you for the tips. These sound and look rather delicious. A great combination too

      Reply
    9. Kacie

      August 14, 2020 at 12:25 pm

      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!

      Reply
    10. Niraj Shah

      August 15, 2020 at 8:48 am

      I think I have tried this recipe before! It was only very recently but I remember the muffin being delicious!

      Reply
    11. Nayna Kanabar

      August 16, 2020 at 10:34 am

      5 stars
      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.

      Reply
    12. Jess Howliston

      August 16, 2020 at 4:39 pm

      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!

      Reply
      • Beth Sachs

        August 17, 2020 at 10:40 am

        I'm going to make some and freeze a batch so I can pop them into lunchboxes when the kids go back to school

        Reply
    13. Kara

      August 18, 2020 at 4:48 pm

      The blackberry bushes near our house are almost ready to be picked and my kids love them in muffins - great recipe

      Reply
    14. Holloe

      August 22, 2020 at 5:56 pm

      5 stars
      What a lovely combinations of flavours. So yummy!

      Reply
    15. Kay Parry

      August 27, 2022 at 7:19 pm

      5 stars
      Made these today. So easy. Used lemon curd yogurt. Lovely muffins.

      Reply
    5 from 13 votes (4 ratings without comment)

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    Blackberry and Lemon Muffins Pin

    Hi, I'm Beth!

    Mum of three (and two crazy dogs), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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