Blackberry Lemon Muffins

These easy Blackberry Lemon Muffins are made from scratch with fresh blackberries and sweet lemon crumbs on top.

Muffins are the ultimate breakfast or brunch food. You can make them ahead of time for a party or a quick and easy breakfast on-the-go. It doesn’t hurt that they are sweet and full of fresh fruit so you basically get to eat a breakfast cupcake without feeling guilty;)

This simple homemade recipe for blackberry lemon crumb muffins starts with a batter made with lemon zest for a bright lemon flavor and is packed full of delicious fresh (or frozen) blackberries. Then they are finished off with a sweet lemon crumble on top.

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Ingredients You’ll Need:

• Fresh lemons for lemon zest
• Fresh or frozen Blackberries
• Salted butter
• Granulated sugar
• Flour
• Baking powder
• Eggs
• Milk
• Vanilla extract

How to Make the Crumb Topping:

The lemon crumb topping is a sweet mix of melted butter, flour, sugar, and lemon zest. Mix all of the ingredients together in a bowl using a fork. Mash and stir the ingredients until they form little crumbly balls. You want the crumbs to be course not fine so you can sprinkle them over the top of the muffins like a streusel.

Baking Instructions:

1. Prepare a muffin pan by placing paper liners in each cup.  
2. In a large bowl mix the melted butter and the sugar together with a whisk until well combined. 
3. Add the eggs, lemon zest, and vanilla extract to the sugar mixture and continue whisking until the mixture lightens in color and is well blended. 
4. In a small bowl combine the flour and baking powder and mix together. 
5. Add half of the dry ingredients to the egg mixture, followed by half of the milk. Whisk together until well combined. Add the remaining dry ingredients and milk to the bowl whisking until everything is well combined and the batter is smooth.
6. Gently fold in the blackberries.  
7. Divide the batter equally among the muffin tin filling each one approximately ¾ full.
8. Sprinkle each muffin with the lemon crumb topping.
9. Bake for 25 – 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  

Can I Use Frozen Blackberries?

Yes, you can use frozen blackberries in your muffin batter. If you choose to use frozen berries thaw them completely and then pat dry with a paper towel. This will help remove the excess juice and keep the batter from becoming colored with the juices.

How to Store Muffins to Keep Them Fresh:

• Leave them out. You can store your blackberry lemon muffins in a sealed airtight container or plastic bag and leave them out on the counter for 3-4 days.
• Freeze them. If you want them to last longer you can store them in the freezer for up to 3 months. Place the muffins in a single layer in a freezer bag and remove as much of the air as possible. Seal and place in the freezer.

How to Reheat Muffins:

• Thaw – You can simply set your muffins out for about and hour and let them come to room temperature.
• Microwave – Wrap your muffins in a paper towel and microwave for approximately 1 minute, or until warmed through.
• Oven – Wrap the muffins in heavy foil and bake at 300 degrees F for 10-15 minutes, or until warmed through.

Can I Store Muffins in the Refrigerator?

Unfortunately no. Refrigerating muffins changes their texture. It’s a much better option to freeze…or eat them right away like we do in my house! 😉

Looking for More Easy Brunch Recipes?

• Keto Chocolate Chip Scones
• Baking Powder Biscuits
• Baked Carrot Cake Donuts
• Easy Chocolate Croissant Recipe
• Carrot Cake Cinnamon Rolls
• Apple Cinnamon Pull Apart Bread
• Lemon Pound Cake
• Lemon Cream Cheese Danish
• Mini Lemon Poppy Seed Donuts

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Servings: 12

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Cooling Time: 15 minutes mins

Total Time: 55 minutes mins

Blackberry Lemon Muffins

Created By: Kat Jeter & Melinda Caldwell

These easy Blackberry Lemon Muffins are made from scratch with fresh blackberries and sweet lemon crumbs on top.

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Ingredients

Muffins:

• 1/2 cup Salted butter, melted
• 3/4 cup Granulated sugar
• 2 large Eggs
• 1 tablespoon Lemon zest
• 1 teaspoon Vanilla extract
• 2 cups All-purpose flour, divided
• 2 teaspoons Baking powder
• 1 cup Milk, divided
• 1.5 cups Fresh or frozen Blackberries, See note #1

Lemon Crumb Topping:

• 6 tablespoons Unsalted butter, melted
• 1 1/2 cups All-purpose flour
• 1/2 cup Granulated sugar
• 1 tablespoon Lemon zest

Instructions

• Preheat the oven to 350 degrees F.
• Prepare a muffin pan by placing paper liners in each cup.
• In a large bowl mix the melted butter and the sugar together with a whisk until well combined.
• Add the eggs, lemon zest, and vanilla extract to the sugar mixture and continue whisking until the mixture lightens in color and is well blended.
• In a small bowl combine the flour and baking powder and mix together.
• Add half of the flour mixture to the egg mixture, followed by half of the milk. Whisk together until well combined. Add the remaining flour mixture and milk to the bowl whisking until everything is well combined and the batter is smooth.
• Gently fold in the blackberries.
• In a separate bowl combine the lemon crumb topping ingredients and using a fork mix then together until they are crumbly.
• Divide the batter equally among the muffin tin filling each one approximately ¾ full. See note #2
• Sprinkle each muffin with the lemon crumb topping.
• Bake for 25 – 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Once they have finished baking remove from the oven and let cool in the pan for 15 minutes. Then remove from the pan and let them cool completely before storing in an airtight container

Notes

1. If you use frozen berries thaw them completely and then pat dry with a paper towel. This will help remove the excess juice and keep the batter from becoming colored with the juices.
2. The amount of batter used may vary depending on the size of your blackberries. If you have a little extra batter left at the end you can bake a second batch of muffins or dispose of it. If you bake a pan of muffins that has some unused cups fill each one with ½ inch of water before baking to help the muffins bake evenly.

Nutrition

Serving: 1muffin, Calories: 365kcal, Carbohydrates: 52g, Protein: 6g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 72mg, Sodium: 93mg, Potassium: 176mg, Fiber: 2g, Sugar: 23g, Vitamin A: 521IU, Vitamin C: 5mg, Calcium: 72mg, Iron: 2mg

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

Course: Breakfast

Cuisine: American

This recipe was originally published on March 27, 2015. It was republished with an updated recipe and photos on March 11, 2020.