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blackberry lemon crumble muffins with a lemon glaze

Blackberry Lemon Crumble Muffins

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.
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Course: Breakfast
Cuisine: American
Keyword: blackberry lemon crumble muffins, blackberry muffins recipe, muffin recipe, recipe muffin
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
Servings: 12 muffins
Calories: 219kcal
Author: Dash of Herbs


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


  • 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.


  • 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 Facts
Blackberry Lemon Crumble Muffins
Amount Per Serving
Calories 219 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 17mg6%
Sodium 133mg6%
Potassium 125mg4%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 26g29%
Protein 4g8%
Vitamin A 33IU1%
Vitamin C 2mg2%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!