These small-batch blackberry lemon poppyseed muffins are a summer baking must—light, zesty, and bursting with juicy berries, finished with a sweet lemon glaze for the perfect sunny day treat.
Blackberry Lemon Poppyseed Muffins (Small-Batch Love!)
There’s something about summer baking that makes me want to bake muffins even more than usual—and that’s saying something, because if there’s one thing I’m known for in the kitchen, it’s muffins. But these? These Blackberry Lemon Poppyseed Muffins are my new sunny day signature. They taste like sunshine!
They’re the kind of easy muffin recipe everyone wants—juicy blackberries folded into a soft, lemony batter, with just the right amount of poppyseed crunch and a drizzle of sweet lemon glaze to bring it all home. Bright, tangy, lightly sweet, and just the right size for a small gathering or a quiet weekend treat.
I created this small-batch baking recipe, which makes around 8 muffins, when I had a handful of blackberries left from the farmers market and a lemon begging to be used. I wanted something quick, cheerful, and bursting with flavor. And wow, did these deliver.
What I love most? They’re easy to make. No mixer needed, no fussy steps. Just whisk, stir, scoop, and bake. You’ll go from craving to cooling rack in about 30 minutes, and the payoff is huge. The lemon zest and lemon juice make the flavor pop, the Greek yogurt keeps them extra tender, and the blackberries turn into little jammy pockets of goodness as they bake. It’s the kind of muffin that makes you pause mid-bite and go, “Okay, I’m making these again.”
And the lemon glaze? Totally optional, but highly recommended. It’s a simple lemon-sugar drizzle that soaks in just enough to give each muffin a hint of sweetness and shine. It’s like the finishing touch on a perfect summer morning.
If you're looking for a new go-to summer baking recipe, this is it. It’s everything you want in a muffin: fresh, flavorful, foolproof, and honestly—pretty irresistible.
Enjoy!
What Ingredients do I need?
Dairy
- Milk
- Plain Greek yogurt
- Egg
- Canola oil
Dry Ingredients
- All-purpose flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Poppyseeds
Fresh Produce
- Lemons (for zest and juice)
- Fresh blackberries
Baking
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Confectioners’ sugar (for icing)
Substitutions and Variations
Substitutions
If you're missing an ingredient or simply want to try a variation, here are some easy swaps to customize your Blackberry Lemon Poppyseed Muffins:
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Greek Yogurt → Sour cream or buttermilk
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Canola Oil → Vegetable oil or melted butter
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All-Purpose Flour → Whole wheat flour or a gluten-free flour blend
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Sugar → Honey, maple syrup, coconut sugar, or sugar substitute equivalent
Confectioners' Sugar (for glaze) → Powdered monk fruit sweetener (for a sugar-free option)
Lemon Blueberry Muffins: Swap out the blackberries for fresh blueberries for a classic flavor combination.
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Add Nuts: Throw in some chopped walnuts or almonds for a little extra crunch and texture.
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Gluten-Free Muffins: Use a 1:1 gluten-free flour blend in place of all-purpose flour to make these muffins gluten-free without sacrificing flavor.
- Raspberry Lemon Muffins: Swap the blackberries for raspberries for a slightly tart, sweet twist on the original.
Kitchen Tips and Notes
Here are a few helpful tips to ensure your Blackberry Lemon Poppyseed Muffins turn out perfectly every time—and some storage advice to keep them fresh!
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Don’t Overmix the Batter: When combining the dry and wet ingredients, mix until just combined. A few lumps are fine—overmixing can lead to the dreaded "dense muffin".
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Fill 'em Up!: Fill the muffin wells to the top with batter for nice big domed muffins!
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Toss Berries in Flour: To prevent the blackberries from sinking to the bottom, toss them lightly in flour before folding them into the batter.
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Check for Doneness: Ovens vary, so start checking your muffins at the 18-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, they’re ready.
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Cool Before Storing: Let your muffins cool completely before storing them. This helps avoid condensation, which can make them soggy.
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Storage: Keep your muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. Just let them cool, then wrap them individually in plastic wrap or foil before freezing.
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Reheat for Freshness: To bring back that fresh-baked taste, reheat muffins in the microwave for 10-15 seconds, or warm them in the oven at 300°F for about 5 minutes.
EQUIPMENT YOU MAY NEED
- Two 6-cup muffin tins (or one standard 12-cup muffin tin)
- Large and small mixing bowls
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Zester or fine grater (for the lemon zest)
- Ice cream scoop or spoon (for evenly portioning batter)
- Cooling rack
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- Acorn Pan
- Autumn Cakelet
- Honeycomb Loaf Pan
- Wildflower Loaf Pan
- Seashell Bites Pan - for mini muffins!
- Strawberry Patch Bites Pan - for mini muffins!
- Snowflake Cakelet Pan
- Holiday Tea Cake Pan (gingerbread men, present, wreath, and snowflake)
- Halloween Monster Mask Cakelet Pan
- Sunflower Cakelet Pan
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