A moist & fruity blackberry muffin bursting with summer flavours.
These blackberry and lemon muffins have a sweet and zesty lemon glaze and are just perfect for snacks, picnics, and even grab and go breakfasts!
The kids and I have been blackberry picking, and instead of our usual apple and blackberry turnovers or blackberry and apple crumble, we decided to use them to make these fruity blackberry muffins instead!
✔️ Why should you try it?
- A low-cost frugal bake, especially if you’ve picked your own blackberries
- An easy grab and go breakfast idea
- The muffins can be frozen to use at a later date
Blackberries – the star of the show in these moist and fluffy muffins. I love the beautiful sweet scent they give baked items.
Lemon – the zest is used in the muffin batter and the juice is used to make the glaze. Lemon complements blackberries so well.
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.
Muffins are so easy to make. All you need is a bowl and wooden spoon, a 12-hole muffin tin and 12 muffin cases.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Weight out the dry ingredients and wet ingredients in separate bowls.
Two: Gently mix the wet ingredients into the dry ingredients the fold in the blackberries. The secret to a lovely muffin is not to over mix the batter.
Three: Grate in the lemon zest and stir to combine.
Four: Spoon the batter into the prepared muffin tin and bake in the oven for 18 minutes.
💭 Top tips
Muffin batter does not like being over mixed. Over mixing results in tough muffins! Gently fold the dry ingredients into the wet ingredients without beating. If a few lumps remain, that’s Ok and will not affect the end result.
In order to get that lovely risen top on the muffin, set the oven 10 degree’s higher than needed when preheating, then as soon as you put the muffins in, turn it down to the correct temperature. Works every time!
🍴 Serving suggestions
I serve these beautiful fruity muffins for after-school snacks, grab and go breakfasts and sometimes even dessert. In fact, the dessert option is really good when you smother them in creamy custard and dollop a spoon of clotted cream on top. Decadent, but oh so worth it!
The muffins are easily transportable, so a great choice for picnics, beach BBQ’s and charity bake sales.
You could substitute the lemon for lime for an equally zesty and zingy muffin. If you do decide to swap the lemon for lime, then a couple of tablespoons of desiccated coconut in the mixture, elevates the muffins to the next level of deliciousness.
Make the muffins vegan by replacing the melted butter for vegetable oil and the natural yogurt for dairy free yogurt. Replace the eggs with 1 small mashed banana.
The muffins will keep in an airtight container for up to 3 days. An airtight container is essential, especially in the hot summer months, to prevent the muffins from sweating and becoming too soggy.
🧊 Suitable for freezing?
Of course these muffins are freezer friendly! Very few of my recipes are not freezer friendly. I’m such a freezer fiend I have two of them!
Place the cooked and cooled muffins in an airtight container, and separate each layer with baking paper to prevent them from sticking together. Freeze for up to 3 months. They defrost within an hour, so are perfect for popping in lunchboxes first thing in the morning, and by break time they are ready to eat!
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.
- Slow Cooker Blackberry Cobbler – No baking required for this easy cobbler as your slow cooker does all the work. Serve warm with pouring cream or ice cream for a delicious fuss-free dessert.
- Easy Blackberry Compote – This simple Blackberry Compote is made with just 3 ingredients in 15 minutes! It’s healthier than jam and great on cheesecake, yogurt, pancakes and more.
- Blackberry Lemon Curd Pavlova Nests – Sweet blackberry syrup, fresh blackberries, sour lemon curd and crispy, ooey-gooey pavlova – this is the perfect dessert!
- Blackberry and Cherry Crumble – Blackberry and cherry crumble is an easy to make dessert packed full of fresh fruits. This comforting dish is sweet and tart, full of fresh flavors, and best served with lashings of ice cream.
- Homemade Blackberry Lemonade – Homemade Blackberry Lemonade is the perfect drink for spring or summer! Our family loves this easy lemonade recipe with a fun berry twist!
- Blackberry Scones – Blackberry Scones are tender, buttery, lightly sweet, and packed with juicy blackberries. These fruity, American-style scones are perfect for an afternoon snack or a lazy weekend morning.
- Homemade Blackberry Pie – Filled with huge, sweet blackberries bursting with juice and baked in the most perfect, flaky, buttery pie crust, Homemade Blackberry Pie is as good to eat as it is to look at.
- Blackberry Cheese Danish Turnovers – These Keto Blackberry Cheese Danish Turnovers are low carb, gluten-free, grain-free, and surprisingly simple to make and they taste oh so good!
- Blackberry Cheesecake Bars – Luscious vanilla cheesecake bars with a sweet blackberry topping.
- Easy Blackberry Cream Puffs – This summery version of a cream puff includes fresh blackberries and silky smooth dark chocolate for maximum flavour – and the chemistry behind them is just fascinating!
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Blackberry & Lemon Muffins
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 tsp 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
- Preheat the oven to 190°c (170 fan/ 375F/ Gas 5) and line a 12 hole muffin tin with muffin cases.
- Weigh out the flour, sugar and bicarbonate of soda in a large bowl. In another bowl or jug weigh out the yogurt, melted butter and beat in the eggs.
- Combine the wet ingredients with the dry ingredients and fold in gently.
- Fold in the blackberries and lemon zest and spoon into the prepared cases.
- Bake in the oven for 18 minutes. If you want your muffiins to have a lovely domed top, set your oven temperature 20 degrees higher while preheating, and switch it down to the specified temperature as son as you put the muffins in the oven.
- 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 one 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.