Lemon Blackberry Muffins Recipe

Name: Lemon Blackberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, juice and zest of; 1/2 cup milk (almost); 1/2 teaspoon vanilla; 1/4 cup unsalted butter, melted; 1 large egg; 1/2 cup sugar; 1 1/3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup blackberry

Servings: persons

1
Preheat the oven to 400u00b0F.
2
Spray or butter a muffin tin (insides and tops to prevent the muffins from sticking with the puff up) and set aside.
3
Zest a lemon, and set aside.
4
Squeeze the juice of the lemon into a measuring cup over a sieve to catch the seeds and pips.
5
Pour milk into the measuring cup to make up a half cup.
6
Stir in the zest and vanilla, and then set aside.
7
Melt the butter and set aside to cool.
8
In a large bowl, measure out the flour, baking powder, baking soda, salt and sugar. Mix well.
9
To the lemon and milk mixture, add the egg and whisk to combine.
10
Next, add the cooled butter and mix well. Add this to the dry ingredients and mix just to combine.
11
Do not overmix- there may well be lumps but that's alright.
12
Spoon batter into muffin tins, filling them halfway.
13
Sprinkle a few berries in and then continue to fill the muffin tins to the top.
14
Bake in a 400 F oven for 25 minutes until the tops are springy.
15
Cool for a few minutes and then transfer to a wire rack to cool for 10-15 minutes.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lemon, juice and zest of, 1/2 cup milk (almost), 1/2 teaspoon vanilla, 1/4 cup unsalted butter, melted, and more.

Yes, Lemon Blackberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Blackberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions