Lemon Blackberry Muffins

There’s something utterly delightful about the combination of tart lemons and juicy blackberries. These Lemon Blackberry Muffins are the perfect marriage of bright citrus flavor and sweet, burst-in-your-mouth berries. Whether you’re enjoying them for breakfast, a midday snack, or dessert, these muffins are sure to brighten your day with their vibrant flavors.

The soft, moist crumb of these muffins, infused with the zest of fresh lemons, creates a refreshing base for the succulent blackberries that stud each bite. The hint of lemon glaze on top adds a touch of sweetness that perfectly balances the tartness, making these muffins a treat that’s hard to resist.

Recipe Summary

These Lemon Blackberry Muffins are a burst of summer in every bite. With a light, fluffy texture and the tangy-sweet combination of lemon and blackberry, they are perfect for any time of day. The lemon glaze on top adds an extra layer of flavor that makes these muffins truly special. Easy to make and even easier to enjoy, they’re a must-try for lemon and berry lovers alike.

Exciting Story

Every summer, my kitchen is filled with the scent of fresh lemons and berries, and these Lemon Blackberry Muffins have become a staple in our home. It all started when I was looking for a way to use up some extra blackberries after a weekend of berry picking with the kids. I decided to experiment with a lemon muffin recipe, adding in the blackberries for a pop of color and flavor. The result? A new family favorite! Now, every time I make these muffins, I’m reminded of those joyful summer days spent picking berries and the smiles on my kids’ faces when they take that first bite.

How to Make Lemon Blackberry Muffins

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.

Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter and sugar until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until smooth.

Step 4: Combine and Fold in Blackberries
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the blackberries, ensuring they are evenly distributed throughout the batter.

Step 5: Bake the Muffins
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Add the Lemon Glaze
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled muffins and let it set before serving.

Tips

• Berry Swaps: You can substitute the blackberries with raspberries, blueberries, or even a mix of berries.
• Frozen Berries: If using frozen blackberries, do not thaw them before adding to the batter to prevent excess moisture.
• Extra Zing: For an extra lemony flavor, add an additional tablespoon of lemon zest to the batter.

Substitutions and Variations

• Dairy-Free: Substitute the Greek yogurt with a dairy-free yogurt alternative, and use dairy-free butter or oil.
• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Whole Wheat: Swap out half of the all-purpose flour for whole wheat flour for a heartier texture.

Make a Healthier Version

• Lower Sugar: Reduce the sugar in the muffin batter to 3/4 cup for a less sweet version.
• Add Protein: Use a high-protein Greek yogurt to increase the protein content of the muffins.

Closing

And there you have it! These Lemon Blackberry Muffins are the perfect treat to brighten up your day. Whether you’re enjoying them with your morning coffee or sharing them with friends, they’re sure to be a hit. Don’t forget to let us know how they turned out, and be sure to check out some of our other delightful recipes

Frequently Asked Questions

Can I use frozen blackberries?
Yes, frozen blackberries work well in this recipe. Add them to the batter straight from the freezer without thawing.

How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Can I freeze these muffins?
Absolutely! Freeze the muffins in a single layer on a baking sheet, then transfer to a freezer-safe bag. They’ll keep for up to 3 months.

What can I use instead of Greek yogurt?
You can substitute Greek yogurt with sour cream or a dairy-free yogurt alternative.

Can I make these muffins without the glaze?
Yes, the muffins are delicious on their own, but the lemon glaze adds an extra touch of sweetness and flavor.

Can I add nuts to the muffins?
Sure! Chopped almonds or walnuts would add a nice crunch to these muffins.

How do I prevent the blackberries from sinking?
Toss the blackberries in a little flour before folding them into the batter to help prevent them from sinking to the bottom.