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Blackberry Lemon Muffins {with Crumb Topping}

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Our blackberry lemon muffins with crumb topping are light, fluffy and bursting with citrus flavor. Serve at your Spring or Summer breakfasts and brunches or as a decadent snack.

When it comes to the warmer months, nothing is better than fresh berries and citrus flavors. Today I’m sharing a family favorite muffin recipe that features both of these flavor profiles. 

close up of blackberry lemon muffins topped with a whole blackberry and homemade glaze

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Lemon blackberry muffins would also be a great addition to your next brunch or shower gathering or when you’re making a breakfast charcuterie board or serve them alongside a plate of this easy Cruffin recipe.

While you can use frozen berries, I highly recommend using fresh blackberries in this bakery style muffin recipe. Peak season for blackberries is June and July, although they can be found from May to September (and sometimes year round) in the grocery stores. 

More homemade muffin recipes: Pumpkin Oat Muffins and Zucchini Bread Muffins.

ingredients listed to make blackberry lemon muffins

Blackberry Lemon Muffin Ingredients


  • Flour – I have only tested this recipe using all-purpose
  • Baking powder – helps to keep them light and fluffy
  • Salt
  • Butter – allow time to let it soften before adding it to the batter
  • Granulated sugar
  • Egg
  • Vanilla extract 
  • Yogurt  – we recommend using full-fat Greek yogurt, plain or vanilla flavored
  • Lemon zest and juice – a microplane works great for zesting
  • Fresh blackberries

Crumb topping:

  • Butter – melted
  • Granulated sugar
  • Flour – all purpose
  • Salt 


  • Powdered sugar – be sure to sift it first
  • Lemon juice – this is the juicer I have

How to Make Blackberry Lemon Muffins

Place muffin liners into a muffin tin and preheat the oven to 400 degrees F. 

Whisk together the salt, flour, and baking powder in a small mixing bowl

ingredients being mixed to make blackberry lemon muffins

In another bowl, cream together the sugar and softened butter with an electric mixture until it’s fluffy. 

Beat in the yogurt, lemon juice and zest, vanilla, and egg. 

wet ingredients being mixed, then dry ingredients being added in

Pour the dry ingredients into the yogurt mixture slowly, adding ½ cup at a time until all of the ingredients are combined. Mix just until combined.

Fold in the blackberries with a spatula, being careful not to overmix! 

blackberries being folded into the muffin batter

In a small bowl mix together the butter, sugar, salt, and flour with a fork to make the crumb topping.

crumb topping being made then spooned onto the muffin batter

Add ⅔ cup of batter to each muffin liner. Spoon a tablespoon (or two) of the crumb topping on each muffin. 

muffin cups filled with batter before baking

Bake for 5-6 minutes, then reduce the heat to 350 degrees F and bake for another 16-18 minutes until a toothpick comes out clean. 

Remove them from the oven and transfer to a wire rack so they can cool. 

lemon glazed being made and drizzled on cooked blackberry lemon muffins

While you wait, mix the sifted powdered sugar and lemon juice together to make the glaze. Drizzle over each muffin after they have cooled completely. 

Want to Make Blackberry Lemon Bread Instead?

Line a loaf pan with parchment paper and preheat the oven to 350 degrees F. Follow the same instructions as if you were making blackberry lemon muffins up to filling the pan. 

Pour the batter into the loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean. 

Let the bread cool completely before adding the glaze. 

closeup of lemon blackberry muffins topped with homemade glaze and whole blackberries

Helpful Tips and FAQs

  • Use room temperature butter and eggs for best results.
  • Don’t overmix the batter or you’ll end up with tough muffins.
  • Smaller blackberries can be kept whole if preferred.
  • Optional: toss the blackberries in a couple tablespoons of flour or cornstarch before adding the fruit to the batter. This helps to prevent the fruit from sinking to the bottoms of the muffins. We’ve found that cutting larger berries into quarters seems to eliminate this issue.
  • The zest of 1 large lemon yields about 1-2 tablespoons worth, and the juice is equivalent to about 4-6 tablespoons.  
  • Baking the muffins at 400 degree F for the first few minutes should make for taller muffins with domed tops.
  • If you’re using dark-coated pans, reduce the oven temperature to 325 degrees F for the remainder of the baking time. 
a batch of blackberry lemon muffins with a bite out of one

How to Store

The muffins will stay fresh for around 3 days when stored at room temperature in an airtight container. We don’t recommend storing them in the refrigerator because they tend to dry out.

Can I Freeze Blackberry Muffins?

After they’ve cooled completely transfer the unglazed muffins to a freezer safe bag and store for up to 2 months. To serve, allow them to thaw at room temperature for about an hour before glazing.

We recommend waiting until you’re ready to serve before adding the glaze. We like to make double or triple batches of muffins to store in the freezer. They come in handy if you need a quick breakfast or snack.

**Save Blackberry Lemon Muffin Recipe for Later**

top view of blackberry lemon muffins with homemade glaze and one whole blackberry, with text overlay
close up of blackberry lemon muffins topped with a whole blackberry and homemade glaze

Blackberry Lemon Muffins {with Crumb Topping}

Our bakery style blackberry lemon muffins with crumb topping are light, fluffy and bursting with citrus flavor. Serve at your Spring or Summer breakfast and brunch or as a tasty snack.
5 from 1 vote
Print Pin Rate
Course: Baked Goods, Breakfast, Brunch
Cuisine: American
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 12
Calories: 335kcal
Author: Lori @ A Reinvented Mom



  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 8 Tablespoons butter, (1 stick), softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup full-fat Greek yogurt, plain or vanilla
  • Zest of 1 lemon
  • 2 Tablespoons lemon juice
  • 1 pint fresh blackberries, sliced in half or quartered

Crumb topping:

  • 4 Tablespoons butter, (1/2 stick), melted
  • ¼ cup granulated sugar
  • ¾ cup flour
  • Pinch of salt


  • ½ cup powdered sugar, sifted
  • 1 Tablespoon lemon juice


  • Preheat the oven to 400 degrees F. Grease 1-2 muffin tins or line with cupcake liners.
  • Whisk together the flour, baking powder and salt in a bowl. Set aside.
  • In a second mixing bowl, cream together the butter and sugar with a hand mixer until fluffy. Beat in the egg, vanilla, yogurt, lemon zest and lemon juice.
  • Add in the dry ingredients in ½ cup increments, stirring just until combined and scraping down the sides of the bowl after each addition. Gently fold in the blackberries.
  • Fill the muffin tins about ⅔ full of batter.
  • Prepare the crumb mixture by adding the melted butter, sugar, flour, and salt to a small bowl and mixing with a fork. Spoon a tablespoon or two over the batter.
  • Place muffin tins in the oven and bake for 5-6 minutes. Reduce the temperature to 350 degrees F and continue baking for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven and allow to cool on a wire rack.
  • Prepare the glaze by combining the powdered sugar and lemon juice in a small bowl and mixing with a whisk or fork. Drizzle glaze over cooled muffins.


  • This recipe yields 12-18 muffins depending on the size of your muffin tins.
  • Use room temperature eggs and butter for best results.
  • Cooking muffins at 400 degrees F for the first few minutes should yield taller muffins with domed tops.
  • If using darker coated pans, reduce oven temperature to 325 degrees F rather than 350 degrees F.
  • Store muffins for up to 3 days in an airtight container on the counter.
  • To make a loaf: prepare as directed up to filling the tins. Pour batter into a parchment lined loaf pan. Bake at 350 degrees F for 50-60 minutes, until toothpick inserted in center comes out clean.
Tried this recipe?Mention @AReinventedMom or tag #areinventedmom

Nutritional Estimate

Serving: 1muffin | Calories: 335kcal | Carbohydrates: 53g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 199mg | Potassium: 191mg | Fiber: 3g | Sugar: 28g | Vitamin A: 464IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 2mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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