This post may contain affiliate sales links. Please see my full disclosure policy for details
Homemade Lemon Blackberry Muffins are bursting with zesty lemon and tart blackberries. These refreshing muffins make an easy summer treat!
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. 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.
You can use any type of Berries here but I do recommend fresh berries whenever possible! Fresh berries should be tossed in flour to prevent them from sinking. If you’d like to use frozen berries, there’s no reason to toss them in flour.
Keep up with all the happenings. Follow Beyond Frosting:
More Muffin and Bread Recipes You’ll LovePrint
The perfect, moist lemon muffins bursting with tart blackberries
For the Muffins:
- 9 oz Fresh Blackberries, rinsed
- 2½ 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:
- 1½ C Powdered sugar
- 2 tbsp Lemon juice
- 1 tbsp Milk
- Wash and rinse blackberries under water. Set aside.
- Preheat oven to 425°. Grease your muffin pan with Crisco or cooking spray.
- 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.
- Take your remaining flour and add sugar, baking powder and salt. Set aside.
- In a medium size bowl, beat the egg using a whisk until light and fluffy. Add melted butter and whisk together.
- Continue to add vanilla extract, buttermilk and sour cream and whisk until smooth. Add fresh squeezed lemon juice and zest.
- 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:
- 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.
- Fill your muffin tins all the way to the top with batter. Add 1 tablespoon of streusel to the top of each muffin.
- 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.
- 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:
- Combine powdered sugar with lemon juice and milk. Whisk until smooth. Add additional powdered sugar to thicken or additional milk to make thinner.
- Drizzle glaze over cooled muffins.
- Category: Muffins
- Method: Baked
- Cuisine: American
Keywords: Lemon Muffins, Blackberry Muffins, Muffins Homemade
These originally appeared on Chef In Training