These blackberry muffins are loaded up with a zesty lemon flavor complemented by a burst of juicy blackberries that add a hint of tartness. I played around with using yogurt and less butter in these, so they have a slightly lower fat and sugar content, making them a lighter alternative to traditional sugar-filled muffins.
Why I Think You’ll Love This Recipe
- These muffins are the perfect way to use summertime blackberries, which are more affordable and plentiful in stores.
- These are a great light summer muffin that you can pair with a Sweet Tea.
Sweet Lemon Blackberry Muffins
Now, these aren’t exactly the lowest-calorie and lowest-fat muffins out there, but I have found that by using delicious low-fat vanilla yogurt and a mere couple of tablespoons of melted butter, you can achieve a pretty tasty muffin! Another family favorite muffin choice is Cherry Coconut Whole Wheat Muffins if you are looking for something a little less sugar-laden.
Using Blackberries in Muffins
Blackberries are a very large berry and can simply just sink to the bottom of the muffin. Using my method of layering the berries in the batter might take a little more time, but you end up with muffins that are perfectly baked up!
How To Make Blackberry Muffins
- Preheat the oven to 375°F. Grease a 12-well muffin tin.
- Mix all the dry ingredients in one bowl and all the wet ingredients in another bowl.
- Add the wet ingredients to the dry and mix.
- Fill a muffin well 1/3 of the way, and add a blackberry to the batter. Place another dollop of batter, then another blackberry. Fill the rest of the tin to 2/3 full of batter. Roll 3 blackberries in sugar and place on top of the muffin.
- Bake for 14-17 minutes, cool on a rack.
Karlynn’s Tips
- To reduce the sugar content, simply place the blackberries on top of the muffins without coating them in sugar. Try to find the sweetest blackberries possible to use in this recipe.
- You could also add blueberries if blackberries aren’t available, these are easy muffins to adapt to your liking.
These blackberry muffins are perfect for breakfast or a snack and pair perfectly with a cup of tea or coffee. They are a great way to use up any small amounts of yogurt that you have left in a container (you can play around with the flavors of yogurt, too!). Fresh berries work the best, but if you only have frozen berries, make sure to defrost them on paper towels and then layer them in the batter like the fresh ones.
Happy baking, everyone!
Love,
Karlynn
More Delicious Muffin Recipes
Lemon Blackberry Muffins
Ingredients
Dry Ingredients
- 1 1/2 cups flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons lemon zest
Wet Ingredients
- 3/4 cup low-fat vanilla yogurt
- 3 tablespoons lemon juice
- 1 large egg
- 2 tablespoons melted butter
- 2 cups blackberries
- extra white sugar for dusting
- extra lemon zest for the top if desired
Instructions
- Preheat the oven to 375°F. Grease a 12-well muffin tin and set aside.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Once those are mixed, add in the lemon zest and whisk throughout.
- Combine the yogurt, melted butter, lemon juice and egg. Whisk together rapidly to ensure a complete mix. Add to the dry ingredients and combine.
- Fill a muffin well 1/3 of the way, then place a blackberry on the batter. Place another dollop of batter, then another blackberry. Fill the rest of the tin to 2/3 full of batter. Roll 3 blackberries in sugar and place on top of the muffin. Sprinkle on extra lemon zest if desired. Repeat for all 12 muffins.
- Bake at 375 for 14-17 minutes, until the tops spring back when touched and a toothpick inserted comes out clean. Remove and cool on a wire baking rack.
- Store in a closed container at room temperature for up to 3 days, or freeze for up to 3 months.
Notes
Nutrition
PIN THIS RECIPE to your BREAKFAST RECIPES Boards, and Remember to FOLLOW ME ON PINTEREST!
Lynn Stables says
how can you make these muffins sugar free
Debbie says
My grand daughter has a diary allergy what can I substitute for the low-fat vanilla yogurt? And we would use plant base butter. Can we make these in the mini muffin pan. Thanks
Tiffany says
I have to add one more thing. I had to bake these for about 28 minutes. The 14-17 minutes was nowhere near enough time.
Tiffany says
I just made these. The batter seemed really thick and doughy. I needed only 1pt of blackberries because I only got 10 muffins out of the batter.
They are delicious though so 4/5.
How do you get runnier batter/more muffins?
Ps been following you for years 🙂
Ross Bellwood says
One more month to Blackberry season!
The Kitchen Magpie says
I am SO jealous. We can’t grow them here. \U0001f62b
kristygardner says
Oh Karlynn! You just called me OUT! I DO sometimes want to eat out of season. I do I do I do. I don’t do it often but I do want to. Especially when I see gorgeous blackberries in a supple, moist little muffin like these ones. They look darn tootin good lady!!
The Kitchen Magpie says
They are super delicious!
Keyko Davidson says
Next outing I am getting blackberries… Yum!