Light and fluffy blackberry lemon poppy seed muffins are on a whole new level! Greek yogurt keeps them extra moist, creamed butter creates a wonderfully soft texture, and fresh blackberries add a burst of seasonal flavor. Drizzle each with sweet, tart lemon glaze for a finishing touch.
Today’s blackberry lemon poppy seed muffins are fruity and summery, featuring the season’s freshest berries. I love any and all lemon poppy seed muffins (try my orange lemon poppy seed muffins next), but when you introduce berries– it’s a whole new level of awesome. The sweet blackberries cut the tartness of the lemon muffin and add a new texture to each bite. Let’s dive in!
These Blackberry Lemon Poppy Seed Muffins Are:
- Light and tender
- Like soft and fluffy lemon cake
- Easy to prepare– no mixer required
- Made with basic ingredients
- Baked at an initial high temperature for tall muffin tops
- Studded with blackberries
- Drizzled with lemon glaze
- Perfect for summer mornings
Best Ingredients to Use
These blackberry lemon poppy seed muffins are a variation of my master muffin recipe, which we also use as the base for my favorite blueberry muffins. We’ll use pretty much the same ingredients for today’s batter! Here are all of the ingredients you need and why each is important:
- Flour: All-purpose flour is the base of these muffins.
- Poppy Seeds: Can’t have poppy seed muffins without them! Same goes for lemon poppy seed bread.
- Baking Soda & Baking Powder: Both leaveners help the muffins rise.
- Salt & Vanilla Extract: Salt and pure vanilla extract add flavor. Try using homemade vanilla extract.
- Butter: We use creamed unsalted butter for a lighter texture. My orange lemon poppy seed muffins are made with melted butter for a denser, heartier texture.
- Sugar: In my master muffin recipe, I swap between brown sugar and granulated sugar. I like to use granulated sugar in today’s muffins so the lemon flavor really shines, but like to use brown sugar in my blueberry muffins for a little extra flavor.
- Eggs: 2 eggs bind everything together.
- Yogurt: Greek yogurt adds moisture. Use your favorite yogurt– I prefer nonfat or low fat plain Greek yogurt but regular (not Greek) would be just fine. Try using vanilla flavored, honey flavored, or even full fat. Sour cream works as well.
- Milk: Milk adds moisture. I usually use unsweetened vanilla almond milk. Any milk, dairy or nondairy, works.
- Lemon Juice & Lemon Zest: Both add tartness and lots of lemon flavor.
- Blackberries: Fresh blackberries are best, but frozen blackberries work, too. If using frozen, do now thaw before using. You can use blueberries instead, or try raspberries or chopped strawberries. A mixed berry combination would be a delicious option! Keep berries to a total of 1 and 1/2 cups.
Baker’s Tip: It’s important to fill your muffin pan (or cupcake liners) all the way to the top. You’ll have a lot of batter in each cup. Because we bake the muffins at an initial high temperature for 5 minutes, the muffins won’t overflow. In fact, this is what creates tall muffin tops! 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, it also makes the muffins extra fluffy inside because the tops don’t stay flat.
Optional Lemon Icing
For a little something extra, I like to top each muffin with a drizzle of lemon glaze. You only need 2 ingredients: confectioners’ sugar and lemon juice. It’s sweet and tangy and after an hour or two, gently hardens and becomes reminiscent of doughnut glaze. While totally optional, I always encourage adding extra sweetness!
More Favorite Muffin Recipes
- Banana Muffins
- Morning Glory Muffins
- Chocolate Chip Muffins
- Apple Cinnamon Muffins
- Cream Cheese Zucchini Muffins or regular Zucchini Muffins
- Blueberry Muffins
- Pumpkin Muffins
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 (219g) 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°F (218°C) 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 blueberry muffins.
Keywords: blackberry lemon poppy seed muffins, blackberry lemon muffins