Lemon Blackberry Muffins
Brighten your mornings with these zesty Lemon Blackberry Muffins—perfectly moist and bursting with fruity flavor! This irresistible recipe combines tangy lemon zest and juice with juicy blackberries, creating a delightful balance of tartness and sweetness in every bite. Made with rich buttermilk and melted butter, these muffins bake up with a tender crumb that pairs beautifully with a cup of coffee or tea. Easy to prepare in just 35 minutes, they’re ideal for breakfast, brunch, or a quick snack on the go. Top them with a dusting of powdered sugar for an elegant touch, and watch them disappear! Whether you use fresh or frozen blackberries, these bakery-style muffins will become a favorite treat for the whole family.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup buttermilk
- 0.5 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup blackberries, fresh or frozen
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the buttermilk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the blackberries, taking care not to crush them too much.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Once cooled, dust the tops of the muffins with powdered sugar for added sweetness and a beautiful finish.
Serve and enjoy your Lemon Blackberry Muffins!
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2362 mg | 103% | |
| Total Carbohydrate | 224.5 g | 82% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 29.1 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 308 mg | 24% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 829 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
