Blackberry Lemon Poppy Seed Muffins

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. 

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

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!

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

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

How to make blackberry lemon poppy seed muffins on

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!
  • 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.

How to make blackberry lemon poppy seed muffins on

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.

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

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!

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

More Favorite Muffin Recipes

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Blackberry Lemon Poppy Seed Muffins

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Total Time: 50 minutes
  • Yield: 12 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


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
  • 23 Tablespoons (30-45ml) fresh lemon juice


  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°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.
  6. For the glaze: Whisk the confectioners’ sugar and lemon juice together. Drizzle over muffins.


  1. 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.
  2. 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.
  3. Milk: I usually use skim milk or unsweetened vanilla almond milk. Any milk, dairy or nondairy, works!
  4. Adapted from blueberry muffins.

Keywords: blackberry lemon poppy seed muffins, blackberry lemon 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


Comments are closed.

  1. heather (delicious not gorgeous) says:

    love this!! i bet all the blueberry lemon poppyseed muffins out there are jealous (;

  2. Andrea @ Cooking with a Wallflower says:

    I love that you used blackberries in these muffins! And that glaze! How could I resist that? The perfect start to the day.

  3. These look…incredible! I will definitely be giving them a go, they will be a really crowd pleaser in my house 🙂

  4. Not having muffin spillage is really a magic trick with that dome a high temperature makes. I’m such a baking nerd, but it’s one of the coolest tricks ever. Even cooler than dough chilling or no-churn ice cream. There are so many fun hacks out there!
    These look glorious. That zest…zest is happiness!

  5. OMG these look divine! I recently stuffed blackberries and ricotta inside puff pastry and it was insanely good 🙂 Also want to try a blackberry crumble!

    1. That sounds incredible! Sort of like pastry hand pies of sorts? I need to try it!

      1. Yes, absolutely like that! So yum 🙂 Sally, I just noticed that when I hit the Pin It button right before your post begins, I get a whole bunch of images to choose from, including one that’s not in the actual blog post. It’s a graphic I assume you’ve created using two images, but since I don’t see it here, I was wondering how Pinterest picks it up? I was curious, so thought I’d check 🙂

      2. It’s a Pinterest collage graphic that is hidden in the blog post so it doesn’t actually appear when you’re scrolling through my blog. I hide it through coding. 🙂

  6. Marina @ A Dancer's Live-It says:

    I love that you get the best of both worlds with these muffins because I’ve either had one or the other: plain lemon poppyseed or plain berry. What a perfect and delicious combo! 🙂 Happy weekend, Sally! xo

  7. You are so great about giving uncommonly used ingredients their turn 😉 There are so many raspberry recipes, and that’s fantastic, but blackberries! Fun change 🙂 I hope you have a great weekend, Sally! I’m making your gluten-free almond-butter cookies for a dinner tomorrow night 😀

    1. It’s the most underrated berry! Good call making those almond butter cookies– I’m baking cookies for some friends and family today and should definitely whip up a batch of GF cookies too.

      1. The cookies turned out awesome, Sally! I made them with Skippy Natural Honey Peanut Butter with dark-chocolate chips and caramel bits…SO good 😀 Thanks!!!

  8. Dawn @ Girl Heart Food says:

    Lemon poppy seed has got to be one of my favourite combos ever, but then add blackberries to the mix and I’m sure it’s completely over the top delish! That glaze looks awesome too and I really love your muffin pan. So pretty!

  9. Rachel @ Mesa Cooking Co. says:

    So mouthwatering! Aren’t we all suckers for cute muffins?? It’s like a mini cake! Love that these are blackberry and lemon too – such an amazing combo! 

  10. Leah @ Grain Changer says:

    LOVE blackberries in baked goods (blackberry scones are my ultimate weakness) and love the idea of adding them to a lemon poppy seed muffin. That flavor combo sounds insanely good! Will have to whip up a [gluten-free] batch this weekend for sure if I can snag some cheapo blackberries from the Italian Market!

    1. Scones! Duh. I need to make blackberry scones this summer for sure. Thanks Leah and have fun baking. Miss you!

      1. Blackberry lavender scones are amazing. Also i’ve recently made blackberry lime muffins and blackberry lemon lime poppyseed muffins, both with a lime glaze on top! I’d love to see a recipe for a cake or a bar 🙂

      2. So many wonderful ideas from you all!

  11. Jessica @ Citrus Blossom Bliss says:

    I have serious muffin pan envy – that thing is adorable! Also, these muffins just scream summer and I love it! I saw your snap yesterday and was so excited to see these this morning!

  12. Stella @ Stellicious Life says:

    Wow Sally, that 1st photo is simply stunning. May be my favourite of your photos yet, it has such an ethereal Scandinavian, country-living feel to it, gorgeous!

    As for a blackberry dessert suggestion: Orange & blackberry scones!

    1. Why thank you so much!!

  13. Sally, can you please post a Black Forest cake recipe of yours 🙂 Would love to try making one!

    1. I’ve NEVER made one before!! That being said, if you (or anyone else out there reading this?!) has a great one please share!

  14. Marla Meridith says:

    Whoa!! now I’m totally craving muffins!

  15. hi sally
    i was wondering if you couldn’t use dairy, how would you sub the yogurt?


    1. What about a coconut based or another dairy-free yogurt? Maybe even full fat coconut milk?

  16. Those muffins are lovely…and I think I will make them next week to take to school for my teacher friends!

  17. Karen Wightman says:

    Can I make this in a loaf pan?

    1. Definitely. I’d say at least 45-50+ minutes at 350F.

  18. Hey Sally! These look divine!
    Where do you buy your poppy seeds? I can’t find them in any grocery stores in Brooklyn…

    1. Most grocery stores should have them with the spices! I just made these the other day and I believe my current bottle is from target!

  19. Can I bake this in a loaf instead??

    1. Absolutely! 350F oven temp and I’d say at least 45-50+ minutes.

  20. Would love a blackberry scone recipe and/or  bars! Thanks. 

  21. Shelby @ Go Eat and Repeat says:

    They say moving is one of the most stressful things you can go through in life. Sounds like you are definitely experiencing that with everything you have going on right now! But these muffins would totally cheer me up =)

  22. Blackberry bars

  23. Cathy Weaver says:

    This is perfect timing!  I just bought a huge container of blackberries because they looked so good!  However, I think they will look much better in those muffins

  24. These look absolutely divine! I was hoping you’d share where you got that gorgeous muffin tin? I adore your blog and snap chats and Instagram! Lol I’m a huge fan

    1. Thanks so much, Cassie! It’s by Juliska. I love this entire line of bakeware!

  25. These look amazing love blackberrys I bake a cast iron skillet blackberry cobbler 

  26. My 11 year old daughter and 7 year old son made these together! They had a blast and they tasted amazing!!!! They only lasted one day in our house!!!! 

  27. These look amazing!! I can’t wait to try them out! You do a great job describing these muffins that definitely makes your mouth water!!

  28. Can’t wait it to try this. Our blackberry bushes are almost done for the season. I recently made a custard tart topped with a blackberry compote. The compote was simple and delightful – blackberries, sugar, lime juice, vanilla and almond extracts.

    1. That sounds really good!!

  29. Laura | Tutti Dolci says:

    These muffins are so gorgeous! I love that glaze and bursting blackberries!

  30. These were great! I dipped the tops of the muffins right into the lemon glaze (which I may have added a bit more powdered sugar too). As good as a cupcake!

    1. Such a great idea!

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