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Lemon Blackberry Muffins

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I have a bonus post for you this week! Today I am guest posting on Chef-in-Training again! I have told you guys that breakfast is my favorite meal (besides desserts- yes dessert is totally a meal). So it should come as no surprise that I am crazy about muffins. Click here to see what I bake for breakfast. With spring in the air, I welcome the plethora of fresh berries and citrus flavors!


As you may or may not know, all of my recipes have some sort of streusel on top. It just makes them better all around! These muffins have an additional lemon glaze, which is optional with this recipe. It adds an extra citrus kick against the tart blackberries. Head over to Chef-in-Training to check it out!

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A Lemon Blackberry Muffin cut in half on a cutting board.

Lemon Blackberry Muffins

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins


The perfect, moist lemon muffins bursting with tart blackberries


For the Muffins:

  • 9 oz Fresh Blackberries, rinsed
  • C Flour
  • 1 C Granulated sugar
  • 4 tsp Baking powder
  • ½ tsp Salt
  • 1 Large egg
  • ½ C Butter (melted)
  • 1 tsp Pure vanilla extract
  • 1 C Buttermilk
  • ¼ C Sour cream
  • 2 tbsp Lemon Juice (fresh squeezed)
  • Zest from 1 Lemon

For the Streusel:

  • 4 tbsp Butter, melted
  • 6 tbsp Flour
  • 5 tbsp Brown sugar

For the Glaze:

  • C Powdered sugar
  • 2 tbsp Lemon juice
  • 1 tbsp Milk


  1. Wash and rinse blackberries under water. Set aside.
  2. Preheat oven to 425°. Grease your muffin pan with Crisco or cooking spray.
  3. In a medium sized bowl, sift together flour. Measure ¼ C of the sifted flour and pour over blackberries. Gently stir to coat the blackberries in flour.
  4. Take your remaining flour and add sugar, baking powder and salt. Set aside.
  5. In a medium size bowl, beat the egg using a whisk until light and fluffy. Add melted butter and whisk together.
  6. Continue to add vanilla extract, buttermilk and sour cream and whisk until smooth. Add fresh squeezed lemon juice and zest.
  7. Slowly pour wet ingredients into the dry ingredients and use a wooden spoon to mix just until combined. Your batter will be thick, but be careful not to over mix! Fold in the blackberries last.

For the Streusel:

  1. Combine melted butter with all dry ingredients. Use a pastry cutter or fork to cut the butter into the dry ingredients until no large chunks remain.
  2. Fill your muffin tins all the way to the top with batter. Add 1 tablespoon of streusel to the top of each muffin.
  3. Bake for 5 minutes at 425°, then reduce heat to 350° and bake for another 16-20 minutes. Do not open the oven for at least 15 minutes. Baking times will vary by oven.
  4. Check your muffins for doneness by inserting a toothpick into the center of the muffin. If your toothpick comes out clean, your muffin is done. Allow muffins to cool completely in the pan.

For the Glaze:

  1. Combine powdered sugar with lemon juice and milk. Whisk until smooth. Add additional powdered sugar to thicken or additional milk to make thinner.
  2. Drizzle glaze over cooled muffins.
  • Category: Muffins
  • Method: Baked
  • Cuisine: American

Keywords: Lemon Muffins, Blackberry Muffins, Muffins Homemade

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4 Responses
  1. whatjessicabakednext

    These muffins sound divine! Love lemon and blackberries- so good! Definitely a recipe to try out!

  2. Laura @ Raise Your Garden


    These look divine!

    And I’ve always said a little dessert for breakfast never hurt anyone =)

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