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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. 

blackberry lemon poppy seed muffins

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!

blackberry lemon poppy seed muffins

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

blackberry lemon poppy seed muffin batter in a glass bowl

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.

blackberry lemon poppy seed muffin batter in a muffin pan before baking

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.

blackberry lemon poppy seed muffins

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!

blackberry lemon poppy seed muffins on a black plate with one cut in half showing the inside

More Favorite Muffin Recipes

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blackberry lemon poppy seed muffins

Blackberry Lemon Poppy Seed Muffins

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Description

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.


Ingredients

Scale
  • 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)

Glaze

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

Instructions

  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.

Notes

  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

Reader Questions and Reviews

  1. I just made these with a serving of Activia vanilla yogurt (happened to have this on hand) and no berries, they are seriously the most light and fluffy muffins/cupcakes, delightful. Wolfed down two immediately. Thank you so much for this excellent and easy recipe!

  2. Fantastic recipe, as usual. SBA hasn’t failed me yet.

  3. If you were like me and indecisive between a couple of lemon poppy seed muffin recipes, thinking “which one looks more promising?” Answer: THIS. ONE. RIGHT. HERE.
    I didn’t have an plain yogurt so I used sour cream and that seemed to work just fine!
    I made these into “extra large” bakery-style muffins-using only 9 of the 12 spots, also came out great (just adjusted the baking time to ~19-20 minutes)!
    Thank you for a great recipe that I’ll keep forever!

  4. My son is obsessed with all things lemon, so we gave this yummy recipe a try. It came out delicious. I ran out of vanilla extract so substituted 1tsp of almond and 1/2 tsp of lemon. I also used raspberries instead of blackberries which made the perfect summer snack. So good! I’ll have to try the lemon poppy seed donuts next.

  5. Hi Sally, I just made these, and although they taste absolutely delicious, the texture is a bit of a disaster. Instead of doming up nicely, the batter spread all over the muffin tin as it rose, dripping down into the oven and making a mess. The muffins also stuck to the thouroughly greased non-stick pan and although they are fully cooked, they are so soft that they pretty much fall apart if you look at them the wrong way…

    I’m sure this is not an issue with the recipe, given the rave reviews, and it has happened to me before when attempting to make muffins. Any idea what I could have done wrong? I followed the recipe exactly, except that I used almond milk and frozen blackberries (which I didn’t thaw).

    1. Hi Robin, I wonder if your batter is much too thin. It should be fairly thick, does it look like the photos above? Be sure you are measuring your ingredients correctly. Also are you starting the oven at 425°F (218°C) and then lowering the temperature after five minutes without taking the muffins out of the oven? This should help the tops rise without spilling over. If using frozen berries your overall bake time may be a couple of minutes longer.

      1. The batter consistency seemed perfect! Very thick and airy like the pictures, but once in the oven it became very runny, the butter seemed to melt before the batter had time to set… For measuring I use the metric system, so I can’t imagine having gone wrong there… I did start the oven at 218 C (I’m in Europe) but by the time I lowered the temp the batter was already spilling. Maybe my oven temp is just very off? I quite often find myself baking things for significantly longer than indicated in recipes, in order to fully cook them. I wonder now if my oven is just not hot enough. Would that explain the issue?

  6. I bake in a convection oven so the changing temperature technique messed up my muffins. They overflowed and browned too quickly on top. It was a huge mess. How long should I bake if I want to do at a constant 180°C?

    1. Hi Muskaan, I would simply bake until the centers are cooked through. I’d say that time would be anywhere between 22-26 minutes in a convection oven.

  7. Made these and I’m in love!! If I wanted to make the in mini muffins, how wold I adjust/change cooking time for the size?

      1. Hi Chandra! For mini muffins, the blackberries are pretty large, so we would cut them so they are a nice size for mini muffins. Bake at 350°F (177°C) the whole time for about 11-13 minutes, give or take.

  8. I made these. They tasted good but they spilled over while baking and didn’t make the dome that’s pictured. However, the taste is great. Thank you

  9. Sally’s blueberry streusel muffins were the first I ever made and they came out amazing! So I knew I had to try these. I replaced the blackberries with raspberries and it was phenomenal! My sisters boyfriend loves lemon poppyseed muffins and he ate 8 of them in one sitting. I used whole fat yogurt and baked exactly as the recipe(but only baked the second temp for 10 minutes as my oven runs hot). I would recommend using liners because the fruit tends to stick to the pan! Thank you sally for another amazing recipe <3

  10. delicious! I followed the recipe almost exactly and this came out nicely.
    Next time I’d like them to be a little more moist so I’ll aadd some more liquid to the batter and make sure i work it a little less. My muffins didn’t dome up nicely like the photos but i didn’t use room temp butter so maybe that’s on me…
    Also, for the topping I used less sugar (3/4 cup) and liked the extra lemon flavor since the base is pretty mild in lemon flavor.

  11. These turned out amazing!
    Made them for my father in law who loves lemon.
    Sally any suggestions of making the batter have an even stronger lemon flavor?
    Thank you for another amazing recipe!

    1. Hi Erica, So happy you loved them! You can try adding more lemon zest next time, especially if your lemons are smaller – try the zest of 1.5 or 2 lemons instead of 1.

    2. If I want things to be extra lemony, I’ll reduce my lemon juice by boiling it on the stove for a little while. It’s amazing in glazes especially!

    3. Hi Erica,
      We have a Meyer lemon tree in our backyard, and I’m often making lemon desserts and other delicious things requiring citrus. I have a suggestion for a stronger lemon flavor: King Arthur’s lemon juice powder, and Boyajian’s pure lemon oil (available on the King Arthur website). Use sparingly, and to taste.

  12. Made the muffins, they are great. I did however substitute the milk for lemon sparkling water. So moist and flavorful

  13. I just made these and they are delicious! They are definitely the best muffins I’ve ever had or made! Would definitely recommend!

  14. My MAN. You have just made my LIFE. I cannot believe I just made a perfectly sweet (but not too sweet), tart (not too tart), light, fluffy, delectable muffin with the perfect dome and it’s all thanks to this amazing recipe. It’s impossible to express the bliss I felt while eating that freaking muffin. I never wanted the moment to end. I’m not sure if my life is even worth living anymore, because I’ve just hit my peak, and it was when I took the first bite of that muffin. All my troubles and worries have melted away and are dripping off of my soul like a sweet lemon-y glaze. In conclusion, good recipe.

  15. I love all the recipes. My Mom is diabetic and I want to try them for her. I think the skinny recipes will be a nice treat without all the guilt and regret. The website is easy to use and navigate and the recipes actually print without going through hoops. Thanks for that!!! The brownie recipe and the muffin recipe that can be adapted to what is in my cupboard-Great idea! I will get back to you when the baking is done today…Happy Baking!

    1. My husband Is diabetic and I use Splenda instead of white granulated sugar and use Splenda brown sugar and the recipes turn out perfect.

  16. I tried this for the first time, worked great! Modifications: used 1 cup wheat flour and 3/4 cups all purpose flour; whipped cream cheese instead of sour cream; baked 12 minutes @350 after the 5 minutes @425; glazed with one tbsp powdered sugar and 2 tbsp lemon juice then sprinkled white sugar lightly. Breakfast for 3 days! Thank you so very much

  17. Hey Sally ☺
    Tried the recipe without the berries and it was just as good. Do you think it would come out as perfect if it were a sponge?

  18. THESE ARE PERFECTION.
    I use every recipe from Sally’sBakingAddiction when I’m baking because it -always- turns out great, no matter what. Especially as a gluten-intolerant person, it’s hard to find recipes that work since the cup-to-cup flours don’t always work exactly right in every recipe.
    The ratios in the muffins especially are perfect for gluten free substitutions. My only note just from experience is to add an extra half teaspoon or so of baking powder to help get the additional rise that normal flour has and gluten-free flour lacks.
    I added the zest of 2 lemons and an extra splash of lemon juice because I like my muffins really lemon-y. Delish!

  19. I haven’t made these yet but I was wondering if you can make this recipe in a loaf pan instead of muffins. If yes, how would the recipe need to be adjusted?

    1. Definitely. We guess it would need at least 45-50+ minutes at 350F.

  20. These are FANTASTIC! This website is my go-to for any baking recipe, and I will be making these muffins over and over again. I used the zest of two full lemons and the juice of one lemon to make them extra lemony, but opted to not add the blackberries. I also used unsweetened vanilla almond milk, and it was totally fine- no taste of almonds in the finished product. These have amazing tops and are so fluffy! The glaze takes them to a whole other level. Thank you for sharing your fabulous recipes!

    1. Hi Addie, it will depend on the size of your lemon, but the zest of one medium size lemon should yield about a tablespoon of zest. Feel free to use a bit more / less depending on your flavor preference.

  21. I was wondering if I can make this in a bunt pan? Or is it better to just add black berries to your lemon poppyseed bunt cake?
    Thanks so much!

  22. The muffins are delicious. Have made several times as family loves them. However, sometimes – but not always, I don’t get them to dome and they come out flat. Haven’t made any modifications to recipe. Not sure what I am doing wrong as doesn’t consistently happen. Any advice?

    1. Hi Susan! Over-mixing can cause flat, dense muffins. Make sure to mix until *just* combined. Oven temperatures can vary as well – we always recommend using an in-oven thermometer to ensure your oven is the correct temperature. We’re so glad you love these muffins!

  23. Hello Sally,
    What does 1 Zest of a Lemon equal to either cup, tablespoon or teaspoon wise?
    Would whole milk be better for this recipe or would it be best to stick to skim milk like you call for using?

    1. Hi Jessica, an average lemon yields about 1 tablespoon of lemon zest. Any milk works! Whatever you have on hand will be fine. Enjoy!

  24. Good morning Sally,
    I was wondering if I could substitute blackberries and use blueberries instead?
    If that is possible would I still be putting in 1 1/2 cups?
    Would fresh blueberries be best to use for this recipe?

    1. Hi Jessica, yes, you can certainly do a combination of blackberries and blueberries. Keep the total amount of fruit add-ins to 1.5 cups. Fresh blueberries would be best, but you can use frozen if needed (do not thaw).

      1. Hello @Lexi I would only want to do just blueberries for this recipe and not use any blackberries is this possible?

    1. Hi Susie, You can use buttermilk to substitute both the yogurt and the milk — so use a total of 3/4 cup of buttermilk in place of the 1/2 cup yogurt and the 1/4 cup milk.

    1. Hi Susie, the muffin batter will be a but too thick with yogurt instead of milk. Any milk, dairy or nondairy, works!

  25. These muffins came out perfect! I used blueberries instead of blackberries. Amazing! The lemon flavor really comes through. Beautiful muffin tops. Fantastic recipe

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