Blackberry Lemon Poppy Seed Muffins

Greek yogurt keeps them extra moist, blackberries bring a whole new taste, and lemon glaze completes it all! Blackberry lemon poppy seed muffins recipe on sallysbakingaddiction.com

Meet my “taste of summer” muffin. An epic, fruity, and summery adventure just waiting to get started in your kitchen. I’ve made these muffins a few times recently. Mostly because I keep coming back to those big bright pops of juicy blackberries inside. In fact, I made these muffins on Snapchat yesterday– did you see? I was caught in the middle of one of the loudest construction days of the summer and decided it was time to leave the office, which is across from the kitchen, and head downstairs in the basement. The contractors were cleaning the floors up there. And somehow it sounded like a herd of elephants dancing.

FYI: I’ve been baking and cooking in the small, yet workable basement kitchen (like a hermit) all summer long. It actually hasn’t been so bad!

Greek yogurt keeps them extra moist, blackberries bring a whole new taste, and lemon glaze completes it all! Blackberry lemon poppy seed muffins recipe on sallysbakingaddiction.com

But these muffins have kept me sane throughout all the noise and endless trips up and down the stairs. I’m a sucker for any and all lemon poppy seed muffins, but when you introduce berries– it’s a whole new level of awesome. Not trying to reinvent the wheel here because let’s face it: can a lemon poppy seed muffin ever be improved? The answer is… yeah, it kinda can! The sweet berries cut the tart lemon and introduce a new texture to the mix. I think you’ll love these as much as I do. And hey! Maybe they’ll help you keep your sanity in check as well.

Tasty miracle workers.

My original lemon poppy seed muffin recipe is in Sally’s Baking Addiction, but I published a similar recipe on my blog. There I added a little orange twist, making them more of a citrus poppy seed muffin. Very good! They’re a heavier-textured muffin. Wholesome and satisfying. I credit that mostly to using melted butter, not creamed. With today’s blackberry lemon poppy seed muffins, however, I tried something new. Started with a base of creamed butter and sugar and built from there. This created a lighter texture, almost like a soft and fluffy lemon cake. Obviously loved it.

The two are a stark difference in texture. Enjoy them both, but it really depends what texture you’re craving. Hearty muffins vs light muffins.

How to make blackberry lemon poppy seed muffins on sallysbakingaddiction.com

How to make blackberry lemon poppy seed muffins on sallysbakingaddiction.com

One thing I mentioned on Snapchat yesterday: the importance of filling your muffin pan (or cupcake liners) all the way to the top. Almost a ridiculous amount of batter in each cup. This will NOT cause your muffins to overflow for 1 reason and 1 reason only: you are baking the muffins at an initial high temperature for 5 minutes. I’ve talked about this trick a lot in the past, but wanted to reiterate it for any new readers. It makes a huge difference because the high heat raises the muffin tops up. Then you’ll reduce the oven temperature for the remaining time which will cook the muffins inside. Not only does this trick create beautifully sky-high muffin tops, but it makes the muffins extra fluffy inside because the tops aren’t staying flat.

It works every single time.

Greek yogurt keeps them extra moist, blackberries bring a whole new taste, and lemon glaze completes it all! Blackberry lemon poppy seed muffins recipe on sallysbakingaddiction.com

As for muffin ingredients, pretty standard protocol over here. Greek yogurt would be the one ingredient to mention. I love adding Greek yogurt to muffin batter because it helps keep the muffins very moist inside. And they always taste so darn rich, even though the yogurt is nonfat.

The glaze! Duh. How’d I almost forget that. It’s just a simple lemon glaze and is totally optional, but I’m never one to discourage you from adding extra sweetness on top of your baked goods. It’s sweet and tangy and after an hour or two, gently hardens and becomes reminiscent of doughnut glaze. Not sure why you’d wait an hour or two to eat these lemon poppy seed muffins, but just keep that in mind if you have any leftovers. The doughnut glaze thing is a very good thing.

Just gooooorgeous inside!!

Greek yogurt keeps them extra moist, blackberries bring a whole new taste, and lemon glaze completes it all! Blackberry lemon poppy seed muffins recipe on sallysbakingaddiction.com

Blackberry Lemon Poppy Seed Muffins

Ingredients:

  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 Tablespoons poppy seeds
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (120g) Greek yogurt1
  • 1 and 1/2 teaspoons vanilla extract
  • 1/4 cup (60ml) milk2
  • 2 Tablespoons (30ml) fresh lemon juice
  • zest of 1 lemon
  • 1 and 1/2 cups (250g) fresh or frozen blackberries (do not thaw if using frozen)

Glaze

  • 1 cup (120g) confectioners’ sugar, sifted
  • 2-3 Tablespoons (30-45ml) fresh lemon juice

Directions:

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  2. Make the muffins: In a large bowl, toss the flour, poppy seeds, baking soda, baking powder, and salt together. Set aside.
  3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.
  4. Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk, lemon juice, and lemon zest and continue to beat on low until combined. Fold in the blackberries with a wooden spoon or rubber spatula. They may bleed a little, so be careful!
  5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack and drizzle with glaze. Muffins stay fresh stored in the refrigerator for 1 week.
  6. For the glaze: Whisk the confectioners' sugar and lemon juice together. Drizzle over muffins.

Make ahead tip: For longer storage, freeze muffins (without glaze) for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Glaze before serving.

Recipe Notes:

  1. Use your favorite yogurt; I prefer nonfat or low fat plain Greek yogurt but regular (not Greek) would be just fine. Try with vanilla flavored, honey flavored, or even full fat. Sour cream works as well.
  2. I usually use skim milk or unsweetened vanilla almond milk. Any milk, dairy or nondairy, works!

Adapted from buttery blueberry streusel muffins

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I just realized I hardly ever bake with blackberries. Have any suggestions? Would love to try some new things!

Greek yogurt keeps them extra moist, blackberries bring a whole new taste, and lemon glaze completes it all! Blackberry lemon poppy seed muffins recipe on sallysbakingaddiction.com

71 comments

  1. Hey Sally, I made these and they were absolutely delicious! Question though, can I freeze the muffin batter so that in a week or so I can just pop them in the oven to bake for fresh muffins?

    • Hi Sascha! I don’t recommend that because the baking powder is activated once it is wet. But you can freeze the baked muffins for up the 3 months 🙂

  2. So…I followed the directions to a T. I’m thinking that liners are a must…I have a “salvage the muffin tops” situation. Also, all the blackberries went to the bottom…I’m thinking maybe they should’ve been floured??? Also if mine flattened out more than they should’ve before puffing up should I go a little higher temp? (Not the best oven and don’t have a thermometer inside so I’m thinking maybe it runs a smidge cooler) they are super tasty though…and I love every recipe I’ve made of yours so when I’m trying to make something, if you have it…I use your recipe. Thanks!!

    • Tossing the blackberries in flour could definitely help! I’d increase the temperature even more; they should rise straight up. Are you changing anything about the recipe? I’m glad you love how they taste and I appreciate you coming back to tell me!

    • I had the same problem. Wouldn’t come out of the pan, fell apart with lovely muffin tops and berry mush bottoms. Could frozen berries have anything to do with the temperature issue? Anyhow, one change at a time. Should I increase the temp (by how much) for the first five minutes and drop down to 350 for the remaining time or increase the time (by how much) at 425 and drop down to 350 for 15-20 minutes…?

      I have been following you for a bit and have made several things, mostly cookies, with spectacular success. Thank you so much. Keep up the great work.

  3. Hi Sally, just discovered your website and my absolute favourite recipe is your blueberry struesel muffins. I decided to give these lemon poppy seed muffins a go this weekend but made a couple of tweaks – I used fresh raspberries rather than blackberries, and rather than the glaze I made a syrup using white sugar and lemon juice. As am from the UK we love lemon drizzle cake and so I just poured the syrup over the warm muffins and it absorbed into the muffins making it even more moist and lemony. Everyone absolutely loved it so one to try for a slight twist on the glaze. Think blueberries in it would also be wonderful. 

  4. Double Berry Swirl Greek Yogurt Cake – Incredibly moist, with ribbons of blackberry and raspberry puree! Lemon Blueberry Bread ~ A soft, moist bread studded with blueberries and brightened with lemon, drizzled with a sweet lemon glaze

  5. This muffins are looking stunning specially with those blackberry. I will definitely give it a try this weekend. Between I tried making muffins last month but they are so hard. Any tips.?

  6. Made these a couple days ago and they turned out lovely! I think next time I make them I’ll try putting on decorating sugar like you do with your blueberry muffins because I love the sugary crunch sooooo much.

  7. Just in time! I picked up three huge bowls of sweet organic blackberries, can’t wait to make  this today and to share with my staff tomorrow. 

  8. My muffins didn’t dome 🙁 They are super flat. Any guess why? I baked them on the lower rack. Could that be why?

  9. Hi Sally, I write from Quito, Ecuador. I found you few weeks ago and now I read your blog everyday. Your recipes look amazing. Today I tried the blackberry lemon poppy seeds muffins, I live at 2850 above the sea level and for that reason I have to reduce the amount of sugar, baking soda, and baking powder, I did it that way, but my muffins did not dome, they look flat. Any suggestion, please? Congratulations, your blog is beautiful.

  10. Hi Sally! I made these for dinner with friends the other night and they came out GREAT!! I had blueberries on hand so I used those, but next time I am using blackberries for sure.

    I got great reviews from my friends- the icing was so easy and the tops came out HUGE. I could have sworn they were from a bakery.

    They looked very professional with the icing (which was very easy to make). Got lots of compliments.

  11. I just made these today. Subbed blueberries and all purpose gluten free flour. They turned out amazing. I could eat the entire batch right now!!

  12. Similar to many other reviews, my muffins did not rise. After 20 minutes, they remained flat. I let them cool and when removing them from the pan, the tops fell off and they completely crumbled. All of the blackberries remained at the bottom with a very soggy texture.

  13. Hi Sally

    I cooked these muffins for a family gathering and no doubt these quickly turned into the main attraction of the party, the kids loved it too.. thanks for sharing 😀

    Just a couple of questions though, what is the shelf life of these muffins?
    Also any tips for storing the leftover batter so I can use it again?

    • Hi there! Muffins stay fresh stored in the refrigerator for 1 week. I don’t recommend holding onto the batter as once the baking powder is wet, it’s activated. And the batter should be baked shortly thereafter. You can prep the dry ingredients and wet ingredients separately though.

  14. I made these this morning – amazing! Except for one thing…it had zero lemon taste. I used all the correct amounts (I’m not an amazing baker so I follow things to a T). Anyone else had this problem? I think I need to triple the lemon juice or something. But otherwise these were amazing and I will definitely be making them again! Had no zero problems with the blackberries! 

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