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Blackberry Lemon Muffins

These easy Blackberry Lemon Muffins are made from scratch with fresh blackberries and sweet lemon crumbs on top.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
55 mins
Servings: 12
Calories: 365 kcal
Course: Breakfast
Cuisine: American

Ingredients

Muffins:
  • 1/2 cup salted butter melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour divided
  • 2 teaspoons baking powder
  • 1 cup milk divided
  • 1.5 cups fresh or frozen blackberries See note #1
Lemon Crumb Topping:
  • 6 tablespoons unsalted butter melted
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon zest

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F.
  2. Prepare a muffin pan by placing paper liners in each cup.
  3. In a large bowl mix the melted butter and the sugar together with a whisk until well combined.
  4. Add the eggs, lemon zest, and vanilla extract to the sugar mixture and continue whisking until the mixture lightens in color and is well blended.
  5. In a small bowl combine the flour and baking powder and mix together.
  6. Add half of the flour mixture to the egg mixture, followed by half of the milk. Whisk together until well combined. Add the remaining flour mixture and milk to the bowl whisking until everything is well combined and the batter is smooth.
  7. Gently fold in the blackberries.
  8. In a separate bowl combine the lemon crumb topping ingredients and using a fork mix then together until they are crumbly.
  9. Divide the batter equally among the muffin tin filling each one approximately ¾ full. See note #2
  10. Sprinkle each muffin with the lemon crumb topping.
  11. Bake for 25 - 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  12. Once they have finished baking remove from the oven and let cool in the pan for 15 minutes. Then remove from the pan and let them cool completely before storing in an airtight container

Notes

  • If you use frozen berries thaw them completely and then pat dry with a paper towel. This will help remove the excess juice and keep the batter from becoming colored with the juices.
  • The amount of batter used may vary depending on the size of your blackberries. If you have a little extra batter left at the end you can bake a second batch of muffins or dispose of it. If you bake a pan of muffins that has some unused cups fill each one with ½ inch of water before baking to help the muffins bake evenly.

Nutrition Information

Serving 1muffin Calories 365kcal (18%) Carbohydrates 52g (17%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 9g (45%) Cholesterol 72mg (24%) Sodium 93mg (4%) Potassium 176mg (5%) Fiber 2g (8%) Sugar 23g (46%) Vitamin A 521IU (10%) Vitamin C 5mg (6%) Calcium 72mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 365

% Daily Value*

Serving 1muffin
Calories 365kcal 18%
Carbohydrates 52g 17%
Protein 6g 12%
Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 72mg 24%
Sodium 93mg 4%
Potassium 176mg 4%
Fiber 2g 8%
Sugar 23g 46%
Vitamin A 521IU 10%
Vitamin C 5mg 6%
Calcium 72mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.