Lemon Blackberry Muffins

Lemon Blackberry Muffins

Hi everyone! I am happy to be back for my monthly addition of Beyond Frosting meets Chef-in-Training. Besides the endless amount of sugar I pour into my blog, I also love breakfast and brunch recipes. I’ve got muffins, breads and some amazing French toast! I have come up with an amazing master muffin mix that can be easily adapted into a variety of flavors such as raspberry, peach or blueberry. What I love about this mix is that the sour cream helps keep the muffins extremely moist even days after you make them. The additional baking powder and adjusted temperatures help the muffins rise nice and high above the pan.  They are filled with large, plump blackberries and topped with streusel, of course.

I promise these muffins won’t disappoint. I chose to add an additional lemon glaze to my muffins, but it certainly isn’t required. These are just as good without it!  Add the glaze right before serving for some extra lemon love. 

Lemon Blackberry Muffins

5.0 from 1 reviews
Lemon Blackberry Muffins
Lemon flavors muffin filled with fresh blackberries and topped with streusel.
Recipe type: Breakfast
Serves: 12
  • 9 oz Fresh Blackberries, rinsed
  • 2½ C Flour
  • 1 C Granulated sugar
  • 4 tsp Baking powder
  • ½ tsp Salt
  • 1 Large egg
  • ½ C Butter (melted)
  • 1 tsp Pure vanilla extract
  • 1 C Buttermilk
  • ¼ C Sour cream
  • 2 tbsp Lemon Juice (fresh squeezed)
  • Zest from 1 Lemon
For the streusel
  • 4 tbsp Butter, melted
  • 6 tbsp Flour
  • 5 tbsp Brown sugar
For the glaze
  • 1½ C Powdered sugar
  • 2 tbsp Lemon juice
  • 1 tbsp Milk
  1. Wash and rinse blackberries under water. Set aside.
  2. Preheat oven to 425°.
  3. In a medium sized bowl, sift together flour. Measure ¼ C of the sifted flour and pour over blackberries. Gently stir to coat the blackberries in flour.
  4. Take your remaining flour and add sugar, baking powder and salt. Set aside.
  5. In a medium size bowl, beat the egg using a whisk until light and fluffy. Add melted butter and whisk together.
  6. Continue to add vanilla extract, buttermilk and sour cream and whisk until smooth. Add fresh squeezed lemon juice and zest.
  7. Slowly pour wet ingredients into the dry ingredients and use a wooden spoon to mix just until combined. Your batter will be thick, but be careful not to over mix!
  8. Fold in the blackberries last.
  9. To prepare streusel topping, combine melted butter with all dry ingredients. Use a pastry cutter or fork to cut the butter into the dry ingredients until no large chunks remain.
  10. Grease your muffin pan with Crisco or cooking spray.
  11. Fill your muffin tins all the way to the top with batter. Add 1 tablespoon of streusel to the top of each muffin.
  12. Bake for 5 minutes at 425°, then reduce heat to 350° and bake for another 16-20 minutes. Do not open the oven for at least 15 minutes. Baking times will vary by oven.
  13. Check your muffins for doneness by inserting a toothpick into the center of the muffin. If your toothpick comes out clean, your muffin is done.
  14. Allow muffins to cool completely in the pan.
For the glaze
  1. Combine powdered sugar with lemon juice and milk. Whisk until smooth. Add additional powdered sugar to thicken or additional milk to make thinner.
  2. Drizzle glaze over cooled muffins.


 This recipe was created by Julianne at Beyond Frosting:


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If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: breakfast

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  1. Crystal | Apples & Sparkle

    Yummy! These look like a perfect breakfast muffin. I love the blackberries, what a great change-up from the more common blueberry. : )

  2. Rebecca

    These look great - can I use frozen blackberries?

  3. Kayla

    On the topping you say in the ingredient list to use melted butter but in the instructions you say to cut in the butter as if it should be cold butter. Which one do we use? Also do you leave them in your oven for 15 minutes after turning it off?

  4. Brendi London


    I picked wild blackberries near my home in Shoreline, Washington yesterday. most likely the last of the summer as it's the end of September. I was looking for something to make and came across your recipe and site so I made these muffins. I followed the recipe and instructions precisely and these are 5 star excellent! i will be using this rcipe again and again with other berries as well. These are better than in coffeehouse muffins by far. I made 6 jumbo Muffins instead of 12. Can't wait to impress others with this recipe. I love them with the lemon glaze best. Thank you. I plan to try your Blackberry French Toast next.

  5. MaryAnn

    I made blueberry muffins, they were very moist, but when making the streusel I recommend using cold butter & combine with pastry cutter or fork, the glaze is not necessary