Best 4 Lemon Blackberry Muffins Recipes

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Lemon blackberry muffins are a delightful treat that combines the tangy sweetness of lemons with the juicy burst of blackberries. These muffins are perfect for any occasion, whether it's a casual breakfast with family or an elegant brunch with friends. The combination of flavors is sure to please everyone, and the muffins are easy to make, even for novice bakers. With just a few simple ingredients and a little bit of time, you can have a batch of delicious lemon blackberry muffins that will disappear in no time.

Here are our top 4 tried and tested recipes!

BLACKBERRY LEMON MUFFINS



Blackberry Lemon Muffins image

These tender muffins are bursting with flavor, and they remind me of spring. Garnish with grated lemon peel for added color and even more punch from the lemon. -Vicky Palmer, Albuquerque, New Mexico

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 15

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 large eggs
1 cup fat-free milk
1/3 cup butter, melted
1/3 cup lemon juice
1 cup fresh blackberries
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, melted
1 to 2 tablespoons lemon juice
Grated lemon zest, optional

Steps:

  • Preheat oven to 375°. In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, melted butter and lemon juice until blended. Add to flour mixture; stir just until moistened. Fold in blackberries., Fill greased or foil-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix confectioners' sugar, melted butter and enough lemon juice to reach desired consistency. Drizzle over warm muffins. If desired, sprinkle with lemon zest.

Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 255mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON BLACKBERRY MUFFINS



Lemon Blackberry Muffins image

I love lemon anything and these muffins are delicious. The blackberries in the center turn to a jamish layer and a perfect addition. Hope you like them. I use my large muffin tin pan that holds 6 for this recipe.

Provided by riffraff

Categories     Quick Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 lemon, juice and zest of
1/2 cup milk (almost)
1/2 teaspoon vanilla
1/4 cup unsalted butter, melted
1 large egg
1/2 cup sugar
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup blackberry

Steps:

  • Preheat the oven to 400°F.
  • Spray or butter a muffin tin (insides and tops to prevent the muffins from sticking with the puff up) and set aside.
  • Zest a lemon, and set aside.
  • Squeeze the juice of the lemon into a measuring cup over a sieve to catch the seeds and pips.
  • Pour milk into the measuring cup to make up a half cup.
  • Stir in the zest and vanilla, and then set aside.
  • Melt the butter and set aside to cool.
  • In a large bowl, measure out the flour, baking powder, baking soda, salt and sugar. Mix well.
  • To the lemon and milk mixture, add the egg and whisk to combine.
  • Next, add the cooled butter and mix well. Add this to the dry ingredients and mix just to combine.
  • Do not overmix- there may well be lumps but that's alright.
  • Spoon batter into muffin tins, filling them halfway.
  • Sprinkle a few berries in and then continue to fill the muffin tins to the top.
  • Bake in a 400 F oven for 25 minutes until the tops are springy.
  • Cool for a few minutes and then transfer to a wire rack to cool for 10-15 minutes.

Nutrition Facts : Calories 268.1, Fat 9.6, SaturatedFat 5.6, Cholesterol 54.2, Sodium 346.7, Carbohydrate 41.3, Fiber 1.7, Sugar 17.6, Protein 4.9

LEMON RICOTTA BLACKBERRY MUFFINS



LEMON RICOTTA BLACKBERRY MUFFINS image

Categories     Fruit     Dessert

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 2 lemons
1/2 cup unsalted butter, at room temperature
1 cup ricotta cheese (whole or low-fat is fine)
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blackberries
Turbinado sugar-for sprinkling on muffin tops

Steps:

  • 1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingers. Using an electric mixer, beat the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Beat in the egg, lemon juice, and vanilla extract. 3. Add the dry ingredients and mix until just blended. Using an ice cream scoop or large spoon, fill each muffin cup half way with batter. Add three blackberries to each muffin cup. Top the muffins with remaining batter so blackberries are covered. Generously sprinkle turbinado sugar over each muffin top. 4. Bake muffins for about 20 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.

BLACKBERRY, LEMON, AND THYME MUFFINS



Blackberry, Lemon, and Thyme Muffins image

Provided by Elizabeth Belkind

Categories     Breakfast     Brunch     Bake     Easter     Mother's Day     Blackberry     Lemon     Thyme     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 large or 16 standard

Number Of Ingredients 25

Crumble:
1 cup cake flour
1/4 cup sugar
1 teaspoon chopped fresh thyme
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4" cubes
1 large egg yolk
Muffins:
1 cup plus 2 tablespoons all-purpose flour
1 cup cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup butter milk
2 tablespoons finely grated lemon zest
1 1/2 cups fresh (or frozen, thawed, drained) blackberries (about 6 ounces), halved lengthwise
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh thyme
Special Equipment
Eight 4-ounce paper muffin molds (optional)

Steps:

  • For crumble:
  • Whisk first 5 ingredients in a medium bowl. Add butter. Using your fingertips, rub in butter until pea-size lumps form. Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble should resemble a mixture of pebbles and sand.) Chill for at least 1 hour. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
  • For muffins:
  • Preheat oven to 325°F. If making standard-size muffins, line 16 1/3-cup molds with paper liners. Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl. Using an electric mixer, beat butter until pale and creamy, about 2 minutes. Add sugar and continue to beat until well incorporated, 2-3 minutes longer. Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture. Continue beating until light and fluffy, 3-4 minutes. Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture. Add dry ingredients; beat just to blend (do not overmix).
  • Toss blackberries and thyme with 2 tablespoons flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices. Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans. Top each large muffin with 2 tablespoons crumble or each small muffin with 1 rounded tablespoon crumble.
  • Bake until tops are golden brown and a tester comes out clean when inserted into center, about 50 minutes for large muffins and 40 minutes for standard-size muffins. Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool. Serve warm or at room temperature. DO AHEAD: Can be made 1 day ahead. Store cooled muffins airtight at room temperature.

Tips:

  • For a sweeter muffin, add an extra 1/4 cup of sugar. For a more tart muffin, reduce the sugar to 1/2 cup.
  • If you don't have fresh blackberries, you can use frozen blackberries. Just thaw them before using.
  • Don't overmix the batter. Overmixing can result in tough muffins.
  • Fill the muffin cups about 2/3 full. If you fill them too full, the muffins will overflow.
  • Bake the muffins until a toothpick inserted into the center comes out clean. This should take about 20-25 minutes.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These lemon blackberry muffins are a delicious and easy-to-make breakfast or snack. They're perfect for any occasion, from a casual brunch to a special holiday gathering. With their bright citrus flavor and sweet, juicy blackberries, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and satisfying treat, give these lemon blackberry muffins a try. You won't be disappointed!

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