These homemade Blackberry Muffins are a special treat, perfect for breakfast or a sweet snack. Bursting with juicy blackberries, each bite has a delicious blend of sweetness and a hint of tartness.
The muffins have a moist and fluffy texture, and the simple yet zesty lemon glaze adds a delicious finishing touch.
These blackberry muffins are perfect for so many reasons. Aside from the obvious burst of blackberries in every bite, it's the quick prep time that makes them my absolute go-to. Seriously, 7 minutes to prep? I’m all in for a treat that practically makes itself!
Now, about the blackberries – if you're dealing with these massive ones, chop them up a bit. Otherwise, they'll take up half the muffin. I like to have smaller pieces throughout the muffin.
The lemon glaze is a game-changer. It adds this zesty kick that brings out the sweetness. Though, if you're not a lemon fan, no biggie. Swap out the lemon juice for milk and add in some vanilla extract – still divine. You can also leave the glaze off altogether if you prefer!
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Flour: Forms the base of the muffin, providing structure and texture.
- Baking Powder: Acts as a leavening agent, making the muffins rise and become fluffy.
- Salt: Enhances the overall flavor, balancing the sweetness.
- Oil: Adds moisture to the muffins, ensuring a tender and soft texture.
- Granulated Sugar: Sweetens the muffins, creating a delicious contrast to the tartness of the blackberries.
- Egg: Binds the ingredients together, contributing to the muffins' structure.
- Vanilla Extract: Give muffins a subtle vanilla flavor.
- Buttermilk: Provides acidity, reacting with the baking powder for a light and airy texture.
- Blackberries: Bring a burst of juicy sweetness and vibrant color to each bite.
- Powdered Sugar: Sweetens and thickens the icing, creating a luscious drizzle.
- Butter: Adds richness and a smooth consistency to the glaze.
- Lemon Juice: Gives a zesty citrus flavor to the glaze, complementing the sweetness of the muffins.
How To Make Blackberry Muffins
First, preheat the oven to 350º F. Then, grab a bowl and mix the flour, baking powder, and salt. Set the dry ingredients aside.
In another bowl, whisk together the oil, sugar, egg, and vanilla. Now, add the buttermilk and give it a good stir.
Add the flour mixture to the wet ingredients, gently mixing until it’s all well incorporated.
Next, add in those blackberries – if they're huge, chop them up a bit; nobody wants a blackberry takeover.
Now, grease or line 12 muffin tins. Divide that batter evenly among them. Into the oven they go for 18-20 minutes. Keep an eye on them; you want that toothpick test to come out clean.
While they're cooling, whip up the lemon glaze. Powdered sugar, butter, and lemon juice – mix till smooth. Drizzle that goodness over your muffins. Oh, and a tip: if lemon's not your thing, swap it with milk and a few drops of vanilla extract. Personalize it!
And voilà, you've just created a batch of delicious blackberry muffins.
I love making these lemon-glazed blackberry muffins for breakfast and brunch. You can even make a big batch and freeze the leftover muffins. Just pop them in the microwave for a few seconds, and boom – fresh-baked goodness.
Substitutions and Variations
- Use blueberries instead. Swap out blackberries for blueberries for a different burst of sweetness.
- Make mixed berry muffins. Use a combination of blackberries, blueberries, and raspberries for a vibrant mix of flavors and colors.
- Add whole wheat flour. Replace half of the all-purpose flour with whole wheat flour for a heartier and nuttier muffin.
- Add a nutty crunch. Fold in a half cup of chopped nuts like walnuts or pecans for added texture and richness.
Storing and Freezing
Store- Leftover muffins can be stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to a week.
Freeze- To freeze, individually wrap the muffins in plastic wrap and place them in a freezer bag. They can be frozen for up to three months. Thaw muffins in the refrigerator or at room temperature before serving.
- Make sure that the eggs and buttermilk are at room temperature for easier blending and a smoother batter.
- When adding the blackberries, fold them into the batter gently. Overmixing can lead to denser muffins.
- Keep an eye on the muffins towards the end of the baking time. Oven temperatures can vary, and you want a clean toothpick test.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This prevents them from becoming soggy.
- Adjust the glaze consistency by adding more powdered sugar for thickness or a touch of lemon juice for a smoother pour.
Can I use frozen blackberries for this recipe?
While fresh blackberries are recommended for optimal texture and flavor, if using frozen, thaw and drain them well. Excess moisture can affect the batter consistency.
Can I substitute buttermilk with regular milk?
Yes, you can. Add a teaspoon of white vinegar or lemon juice to regular milk, stir, and let it sit for 5 minutes. This creates a buttermilk substitute.
Can I omit the glaze?
Absolutely. The glaze adds a sweet touch, but the muffins are delicious on their own. If preferred, skip the glaze or dust the muffins with powdered sugar for a simple finish.
Here are a few more muffin recipes you might like!
I love these Blackberry Muffins because they offer a delicious combination of juicy blackberries and a soft, fluffy texture that's simply irresistible. Give them a try, and you'll see why!
Blackberry Muffins Recipe
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup oil
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1½ cups blackberries
- 1 cup powdered sugar
- 1 Tablespoon butter
- 1 Tablespoon lemon juice
- Preheat the oven to 350º F. Grease or line a 12-cup muffin pan with muffin liners.
- Combine the flour, baking powder, and salt together in a medium bowl and set aside.
- In a separate large bowl, whisk oil, sugar, egg, and vanilla together.
- Add buttermilk and whisk together.
- Then stir in flour mixture until just combined.
- Gently stir in the blackberries.
- Divide batter between 11 of the prepared muffin tins.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Remove from oven and let cool.
- While the muffins are cooling, whisk the glaze ingredients together.
- Drizzle glaze over the muffins.