Desserts don’t need to be a challenge anymore. These blackberry lemon crumble muffins 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:

What type of yogurt do you recommend?

I recommend using full-fat plain Greek yogurt. You can also use vanilla flavored Greek or vanilla flavored regular yogurt.

My store bought blackberries are small. What do I do?

If your blackberries are small, you can keep them whole rather than slicing, if desired. Mine were huge so I quartered them.

How can I get my muffins to be taller?

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.

When should I eat these blackberry muffins?

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.

My blackberries always seem to sink to the bottom of my muffin tins. How do I stop that?

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.

If you are interested in additional dessert recipes, I suggest trying these top 5 desserts or the healthy peanut butter cookies.

What is your favorite dessert?

blackberry lemon crumble muffins with a lemon glaze

Blackberry Lemon Crumble Muffins

Dash of Herbs
Desserts don't need to be a challenge anymore. These blackberry lemon crumble muffins are the perfect way to end the day. They are easy to make and make a delicious weekday treat.
No ratings yet
Prep Time 20 mins
Cook Time 16 mins
Total Time 36 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 219 kcal

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.
    An overhead image of the dry ingredients for this recipe.
  • In another mixing bowl, cream together the butter and sugar with a hand mixer (or using a stand mixer) until fluffy.
    Overhead image of the butter and sugar getting creamed together.
  • Beat in the egg, vanilla, yogurt, lemon zest, and lemon juice.
    An overhead image of the process shot of the eggs, yogurt and lemon juice and zest getting added to the wet batter.
  • Add the dry ingredients in about 4 increments until combined, scraping down the sides of the bowl as needed.
    An overhead shot of the dry ingredients getting added to the wet ingredients.
  • Turn off your mixer and fold in the blackberries until just combined.
    Overhead shot of the blackberries getting added to the batter.
  • In a separate, small bowl, use a fork to mix together the melted butter, sugar, flour, and salt for the crumb mixture.
    blackberry lemon crumble muffins process
  • Fill the wells of the prepared muffin tin around ⅔ full with the batter.
    An overhead image of the blackberry lemon crumble muffins ready to get into the oven.
  • 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.
    blackberry lemon crumble muffins process
  • Spoon a little glaze over each muffin, then serve.
    An image of the glaze being added to the fully cooked muffins.

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.

Nutrition

Calories: 219kcalCarbohydrates: 49gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 133mgPotassium: 125mgFiber: 1gSugar: 26gVitamin A: 33IUVitamin C: 2mgCalcium: 49mgIron: 1mg
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!

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