Blackberry Lemon Muffins

Imagine. Sunday morning. Early spring. Overcast and cool outside. Snuggled in the couch with coffee and my family around me. A bunch of blackberries from Costco about to go bad if I don’t use them soon. Making muffins seemed like the right thing to do. 

For me, anything with berries and anything with lemon….here we go.

Blackberry and Lemon muffins

  • Servings: 9-10 muffins
  • Difficulty: easy
  • Print

A truly easy and delish weekend morning muffin


5 tablespoons butter, cold is fine

1/2 cup sugar (I always keep out about a tablespoon of sugar just to make it a little less sweet and more healthy)

Finely grated zest from 1 lemon 

3/4 cup plain unsweetened yogurt or sour cream

1 large egg

1 T vanilla 

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups all-purpose flour

1 1/4 to 1 1/2 cups fresh or frozen blackberries (no need to defrost) 

3 tablespoons turbinado (sugar in the raw) sugar or cinnamon-sugar mix


Heat oven to 375°F. Line a muffin tin with 9-10 paper liners or spray each cup with a nonstick spray. Melt butter in the bottom of a large bowl and whisk in sugar, zest, yogurt, egg and vanilla until smooth. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries just until combined. Divide between prepared muffin cups and sprinkle each with 1 teaspoon cinnamon-sugar mixture. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool in pan for 10 minutes then the rest of the way on a rack.


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