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.
1pintfresh blackberriessliced in half or quartered
Crumb topping:
4Tablespoonsbutter(1/2 stick), melted
¼cupgranulated sugar
¾cupflour
Pinchof salt
Glaze:
½cuppowdered sugarsifted
1Tablespoonlemon juice
Instructions
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.
Notes
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.