These soft and tender blackberry muffins are bursting with juicy berries and bright lemon flavor. A simple sprinkle of sugar gives them the perfect sweet crunch.
There’s something about a fresh berry muffin that just hits the spot, and these blackberry muffins are no exception. Made with juicy chopped blackberries and a hint of lemon, they’re soft, flavorful, and so easy to make. A sprinkle of coarse sugar on top gives them that bakery-style finish. Perfect for breakfast, brunch, or a snack!
These muffins were inspired by one of my go-to blueberry muffin recipes, but this time, I swapped in juicy blackberries and added a few tweaks to let them shine on their own. If blueberries are more your thing, you can find that blueberry crumb muffin recipe here.
Why You’ll Love This Blackberry Muffin Recipe
- Bright, fresh flavor. Lemon and vanilla bring out the best in the blackberries.
- Great texture. Buttermilk keeps the muffins soft and tender, while coarse sugar adds a sweet crunch on top.
- Simple and reliable. No mixer needed, just a couple of bowls and some fresh berries.
- Nice and tall. These muffins bake up with golden domes that make them look as good as they taste.
What You’ll Need
- Flour, baking powder, and baking soda – The combination of baking powder and baking soda gives these muffins a good rise and soft texture. Since there’s buttermilk in the mix, the baking soda helps balance the acidity for a tender crumb.
- Brown sugar + granulated sugar – Using both types of sugar adds depth of flavor and a hint of moisture. The brown sugar brings a subtle molasses note that pairs really nicely with the berries.
- Buttermilk – This helps keep the muffins soft and adds a little tang to contrast the sweet fruit. If you don’t have buttermilk, you can use a DIY buttermilk substitute, like a mix of milk and yogurt or sour cream instead.
- Lemon zest + vanilla extract – A little lemon zest brightens the flavor and plays off the blackberries beautifully. Vanilla rounds it all out with warmth and familiarity.
- Unsalted butter – Melted butter keeps the process easy with no creaming step needed and adds rich flavor to the muffins. Just make sure it’s cooled slightly so it doesn’t scramble the eggs.
- Fresh blackberries – I recommend chopping the berries into smaller pieces so they distribute more evenly through the batter. Whole blackberries tend to sink and release too much juice in spots.
- Coarse sugar for topping – This is optional but highly recommended. It adds a lovely sparkle and just the right amount of crunch to contrast the soft muffin interior.
How to Make Blackberry Muffins
You’ll need two bowls: one for the dry ingredients and one for everything else. Once those are ready, these come together quickly.
Dry ingredients: Whisk the flour, baking powder, baking soda, and salt.
Wet ingredients: In a separate bowl, lightly beat the eggs and add the buttermilk, sugars, vanilla, lemon zest, and melted butter.
Combine: Stir the dry ingredients into the wet mixture just until mostly mixed.
Add the berries: Fold in the chopped blackberries gently to avoid over-mixing.
Scoop and bake: Divide the batter evenly, sprinkle with coarse sugar, and bake until golden.
Tips for Success
- Chop the blackberries. Whole blackberries are often too large and juicy for muffins. They tend to sink and create soggy pockets. Halving or quartering them gives better distribution and a more even texture. I take the same approach in my strawberry muffins, where smaller berry pieces help keep the crumb light and even.
- Don’t skip the lemon zest. Just a little adds brightness and enhances the berry flavor without making the muffins taste overly lemony.
- Let the melted butter cool slightly. If it’s too hot, it can affect the texture or cook the eggs when mixed in. Aim for warm, not hot.
- Avoid over-mixing. Overworked batter can lead to tough muffins. Stir just until the dry ingredients are almost fully incorporated, then gently fold in the berries.
- Use a generous scoop. Filling the muffin cups nearly full helps create those bakery-style domes. A 1/4-cup scoop works well here.
- Sprinkle with coarse sugar. This small step adds sparkle and a bit of crunch, which is especially nice if you’re skipping a streusel topping.
- Want to use frozen blackberries? You can use frozen blackberries if fresh aren’t available. Don’t thaw them first. Just chop while still frozen if needed and gently fold them into the batter straight from the freezer. Keep in mind they may streak the batter a bit, but the muffins will still bake up beautifully.
How to Store
Room temperature: Store cooled muffins in an airtight container for up to 2 days. If your kitchen is especially warm or humid, you may want to refrigerate them instead to keep the berries fresh.
Refrigerator: If storing longer than 2 days, keep the muffins in the refrigerator for up to 4–5 days. Let them come to room temperature before serving, or warm briefly in the microwave.
Freezer: These muffins freeze well. Once completely cool, place them in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw at room temperature or warm individually in the microwave.
The Charm of a Good Muffin
Whether you’re baking for a weekend breakfast, a casual brunch, or just to use up some fresh berries, these blackberry muffins are a simple, satisfying treat. I love how the lemon and vanilla brighten the flavor, and that sprinkle of sugar on top makes them feel a little extra special.
Whether you enjoy them warm with a bit of butter or cooled with your morning coffee, these muffins are a simple, satisfying way to enjoy fresh blackberries. You can even swap in raspberries or chopped strawberries if you’re in the mood for something a little different.
What’s your favorite berry to bake with? Let me know in the comments. I’m always looking for ideas!
Berry-Filled Brunch Bakes
Blackberry Muffins
Ingredients
- 2 1/4 cups (270 g) all-purpose flour, plus about a teaspoon for coating the berries
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- pinch salt
- 2 large eggs
- 1/2 cup (120 ml) buttermilk
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (100 g) firmly packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 3/4 to 1 cup blackberries, chopped into halves or quarters depending on size (lightly pat dry if extra juicy)
- coarse sugar, optional for topping the muffins
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Instructions
- Preheat oven to 400°F (200°C). Line 12 muffin cups with paper liners.
- Whisk together the remaining flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
- In a large bowl, lightly beat the eggs. Stir in the buttermilk, cooled butter, both sugars, vanilla, and lemon zest, and mix until combined.
- Add the flour mixture in 2 or 3 portions. Mix until there are still a few streaks of flour remaining.
- Toss the blackberries in about a teaspoon of flour. Gently fold them into the batter, mixing just until combined.
- Divide the batter among the muffin cups, using about 1/4 cup of batter per cup. This should fill each cup almost to the top (about 3/4 full).
- Sprinkle the tops of the muffins with coarse sugar, if using.
- Bake for 14-16 minutes, or until the tops are golden and a pick inserted into the center comes out with moist crumbs. Cool in the pan on a wire rack.
Notes
- Store in an airtight container at room temperature up to 2 days.
