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!
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.
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.
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!!
These blackberry lemon poppy seed muffins are on a whole new level! Greek yogurt keeps them extra moist and creamed butter creates a wonderful soft texture.
- 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 yogurt*
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk*
- 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)
- 1 cup (120g) confectioners’ sugar, sifted
- 2–3 Tablespoons (30-45ml) fresh lemon juice
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Make the muffins: In a large bowl, toss the flour, poppy seeds, baking soda, baking powder, and salt together. Set aside.
- 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.
- 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!
- 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.
- For the glaze: Whisk the confectioners’ sugar and lemon juice together. Drizzle over muffins.
- Make Ahead & Freezing Instructions: 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.
- Yogurt: 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.
- Milk: I usually use skim milk or unsweetened vanilla almond milk. Any milk, dairy or nondairy, works!
- Adapted from buttery blueberry streusel muffins.
Keywords: blackberry lemon poppy seed muffins, blackberry lemon muffins
I just realized I hardly ever bake with blackberries. Have any suggestions? Would love to try some new things!