Desserts don’t need to be a challenge anymore. These blackberry lemon muffins with a crumb topping and sticky glaze are the perfect way to end the day. They are easy to make and make a delicious weekday treat.
Who doesn’t want to end their day with a delicious muffin? Especially one that is packed with blackberries?
I know that I would love to end any day with blackberries (especially when they are in season).
And having fresh blackberries in a muffin just sounded too good to be true. So I had to come up with this amazing recipe to curb my hunger.
These blackberry lemon muffins are a great treat when you want to treat yourself. Are they the healthiest? No, probably not, but they taste great…and sometimes it’s worth a splurge.
If I have learned anything during the pandemic, it is that sometimes self care means forgetting about the diet and diet culture. Sometimes it’s about enjoying the little things (in moderation).
I feel that way about these muffins. A splurge isn’t something that should be frowned upon. Make these and enjoy them to your hearts content. Then go back to whatever journey you were on before.
FAQs about these blackberry lemon muffins:
I recommend using full-fat plain Greek yogurt. You can also use vanilla flavored Greek or vanilla flavored regular yogurt.
If your blackberries are small, you can keep them whole rather than slicing, if desired. Mine were huge so I quartered them.
Blasting the muffins with 400 degree heat for the first few minutes should result in taller muffins with nice, domed tops. If using a dark-coated pan, you can reduce the oven temperature to 325 degrees rather than 350, when the time comes.
You can eat these as a treat for dessert, or as a grab and go breakfast option. Making them ahead of time is a great option too.
If you’re worried that the blackberries will sink to the bottoms of your muffins, toss them in a couple tablespoons of flour or cornstarch before folding them into the muffin batter. (Quartering them seemed to avoid this problem in my experience.)
Because I have learned that restricting yourself of certain things is only going to backfire in the end.
Extra Tips & Tricks
- The zest of 1 large lemon comes out to about 1-2 tablespoons worth, and the juice is equivalent to about 4-6 tablespoons.
- These muffins will stay fresh for around 3 days when stored at room temperature in an airtight container. Refrigerate them to stretch them for an additional 1-2 days.
So enjoy the muffin…and move on. I have lots of other muffins recipes you could try, two of my favorites are these Chocolate Chip Zucchini Muffins and Banana Nut Morning Glory Muffins.
What is your favorite muffin recipe?
Blackberry Lemon Crumble Muffins
Ingredients
For the Muffins:
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick butter softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup yogurt
- 1 lemon zest
- 2 tablespoons lemon juice
- 1 pint fresh blackberries sliced in half or quartered
For the crumb topping:
- 1/2 stick butter melted
- 1/4 cup sugar
- 3/4 cup flour
- 1/8 teaspoon salt
For the glaze:
- 1/2 cup powdered sugar sifted
- 1 Tablespoon lemon juice
Instructions
- Preheat your oven to 400 degrees and grease 1-2 muffin tins or line with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another mixing bowl, cream together the butter and sugar with a hand mixer (or using a stand mixer) until fluffy.
- Beat in the egg, vanilla, yogurt, lemon zest, and lemon juice.
- Add the dry ingredients in about 4 increments until combined, scraping down the sides of the bowl as needed.
- Turn off your mixer and fold in the blackberries until just combined.
- In a separate, small bowl, use a fork to mix together the melted butter, sugar, flour, and salt for the crumb mixture.
- Fill the wells of the prepared muffin tin around ⅔ full with the batter.
- Spoon a tablespoon or two of the crumb mixture over the batter in each well of the muffin tins.
- Place your muffin tins intro the oven and bake for 5-6 minutes, then reduce the temperature to 350 degrees.
- Bake for an additional 16-18 minutes or until the tops have risen and a toothpick or cake tester comes out clean when inserted into the center of the muffins. Allow them to cool.
- Meanwhile, use a fork or whisk to combine the powdered sugar and lemon juice for the glaze.
- Spoon a little glaze over each muffin, then serve.
Notes
- I recommend using full-fat plain Greek yogurt. You can also use vanilla flavored Greek or vanilla flavored regular yogurt.
- If your blackberries are small, you can keep them whole rather than slicing, if desired. Mine were huge so I quartered them.
- If you’re worried that the blackberries will sink to the bottoms of your muffins, toss them in a couple tablespoons of flour or cornstarch before folding them into the muffin batter. (Quartering them seemed to avoid this problem in my experience.)
- The zest of 1 large lemon comes out to about 1-2 tablespoons worth, and the juice is equivalent to about 4-6 tablespoons.
- These muffins will stay fresh for around 3 days when stored at room temperature in an airtight container. Refrigerate them to stretch them for an additional 1-2 days.
- Blasting the muffins with 400 degree heat for the first few minutes should result in taller muffins with nice, domed tops. If using a dark-coated pan, you can reduce the oven temperature to 325 degrees rather than 350, when the time comes.