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

Print

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

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

  • 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)

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 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 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!

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

150 Comments

  1. Hi Sally- I was wondering, would it be at all possible to make this recipe but without any of the lemon parts so it’s just a blackberry poppyseed muffin? Thanks

    1. Definitely. Leave out the lemon zest and replace the lemon juice with milk.

  2. I made these and they are delicious! Can this also be made in a loaf pan?

    1. Yes! Did you know that any muffin recipe yielding around 12 standard size muffins doubles as a quick bread recipe? Such a time saver sometimes!

  3. Hola Sally, acabo de probar estos muffins después de haber seguido tu receta (por desgracia, no tenía moras) y tengo que darte las gracias porque están buenísimas; las mejores que he probado. Me encanta tu blog y seguiré haciendo recetas tuyas porque, además de las explicaciones con todo lujo de detalles, si el resultado es como el de estos muffins, mi dieta peligra. Gracias desde A Coruña, España.

  4. Making these for the 2nd time in 3 days. They are absolutely delicious!

  5. Denedim tarifinizi. Mükemmel oldu.. Teşekkürler.

  6. Ann M. Carlson says:

    I’ve made these and everyone absolutely loves them.
    Can they be made with blueberries instead?

    1. I’m glad they were such a hit! Yes, blueberries work well also!

  7. Hi! Can i make this with regular Yoghurt instead of greek yoghurt?

    Sanne (from holland)

    1. Sure can! Same amount.

  8. Could you make this into a loaf?

    1. Yes! Any muffin recipe yielding around 12 standard size muffins doubles as a quick bread recipe. You can use this batter and follow the baking instructions for my Blueberry Muffin Bread.

  9. Made these last night and my husband is obsessed! Used half sour cream/half yogurt because that’s what I had on hand. They didn’t puff quite as much as I would have liked (I used more blackberries as to not waste them) but cannot recommend this Recipe enough! Definitely a new staple for us.

  10. I am looking for a recipe for just lemon poppy seed muffins, I have noticed this recipe and also the orange lemon poppy recipe. Can I leave the blackberries out of this one? Or replace lemon for orange in the other recipe? Which do you think would be best? Thank you! This is my go to site for any recipe 🙂

    1. Hi Keri! I love this muffin recipe because it produces extra soft muffins. (The others are a bit denser.) Simply leave out the blackberries.

  11. I made these today and followed the recipe exactly… with one change. I used Coconut oil in place of butter because that is what I had on hand. I don’t think mine took this long to cook as what was indicated but I am used to checking quick breads sooner than a recipe says. Guessing my oven might run a little hot. They were very good and we will make them again

    1. What is an acceptable yogurt replacement? We don’t eat it at our house….basically no dairy except butter and the occasional cheese. Thank you!!

      1. Stephanie @ Sally's Baking Addiction says:

        Hi Jessica, Sour cream can be used in place of yogurt but we haven’t tested this recipe with a dairy free version of either. Let us know if you try anything!

  12. Hi Sally

    I was wondering if could bake this in a mini muffin tray. How long would I bake it for? Btw love your recipes.

    Thanks

    1. Hi Shirley! The blackberries are pretty large, so I 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.

  13. Caroline Sibongo says:

    Hi Sally can I use a jumbo muffin pan?

    1. You can! Bake at 425°F for 5 minutes, then reduce to 350°F for 22-25 minutes for a total of 27-30.

  14. Hi Sally!! I was just wondering if you could swap out the granulated sugar for a natural sweetener like maple syrup. Would the muffins be the same or would it turn out different?

    1. Hi Jenna! The best unrefined sugar to use in this recipe would be coconut sugar. I don’t recommend a liquid sweetener.

    2. Kiley Vogel says:

      I used halved the sugar with honey and didn’t add milk and it came out moist and yummy!

  15. can you use a little whole wheat flour in this recipe or should I stick to APF?
    Thanks!

    1. You can, but the muffins will taste heavier by substituting some or all of the all-purpose flour with whole wheat.

  16. I made these tonight with oranges instead of lemons (orange juice and orange zest) and no poppy seeds. They turned out amazing!!! Thank you for this and your master muffin mix. (:

  17. Hi Sally.

    I made these muffins using Namaste GF 1-1 flour and made them in a giant muffin pan. They came out perfectly and were so delicious!! I will be making more sooner rather than later. I’ve also made a number of your other recipes using this same flour and everything comes out deliciously! Thank you!

  18. I made these using frozen blackberries and had to bake them almost 5 minutes longer than the suggested baking time. Still some came out a bit mushy inside. Would it have been better to use fresh blackberries? The dome on the muffins also came out a bit lopsided. Any thoughts or suggestions would be helpful.

    1. Hi Debbie, Fresh berries are usually better when they are available. If using frozen berries do not thaw first and expect the bake time to be longer.

  19. Hi Sally! It’s my first time making muffins today and they turned out so gorgeous, fluffy and flavorful. I followed the recipe exactly, room temperature butter and all. Will be trying your scones recipe next ~

  20. Can you use sour cream instead of yogurt, don’t care for the taste of Greek yogurt. Can these be frozen…making up several muffins for a mother’s day basket. Thanks

  21. Hi! These sound delish! Can I sub frozen blueberries instead of blackberries? Same amount? Thank you!

    1. Yes, same amount! Enjoy 🙂

  22. I am wondering if you have a calorie amount on one of these muffins? I want to make these but I’m watching calories now a days.
    Even an estimate would be great!

    1. Hi Jen, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  23. These are awesome!! What a beautiful light muffin! Only thing I changed was the yogurt and no blackberries. All I had was some lemon Greek yogurt and they turned out amazing!! Will pin this recipe to make time and time again!! I bet this base would work well for so many other flavor combos! Thank you for posting!!

  24. Hi Sally! Made this recipe today and family loved it. However, I was wondering, if there are any possible substitutes for butter in this recipe, or any of your muffin recipes? Thanks a bunch! 🙂 Love your blog – always my go-to for baking recipes!

    1. Hi Tammy, You could likely replace the butter in muffins with the same amount of softened coconut oil (since it must be creamed).

  25. 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!

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

  27. 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!

  28. 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.

  29. 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. Stephanie @ Sally's Baking Addiction says:

      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?

  30. 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.

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×