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Baking

Blackberry Lemon Poppy Seed Muffins

These muffins are packed with juicy blackberries, bright lemon, and a lovely crunch from poppy seeds.

By Daily Recipes Book· 🌍 American· July 16, 2026
Blackberry Lemon Poppy Seed Muffins
dailyrecipesbook.com
Prep
15 minutes
Cook
22 minutes
Total
37 minutes
Serves
12

There is something so special about the combination of lemon and berries in a morning muffin. These are incredibly soft and moist because of the Greek yogurt, and they have the perfect pop of texture from the poppy seeds.

I love making these for a weekend brunch because the lemon icing on top makes them feel like a little treat. If you want to keep them extra fresh, store them in an airtight container at room temperature for a couple of days.

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon poppy seeds
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup Greek yogurt
  • 1 cup fresh blackberries
  • 1/2 cup powdered sugar (for icing)
  • 1 tablespoon fresh lemon juice (for icing)

Instructions

  1. 1

    Preheat your oven to 375 degrees Fahrenheit and line a muffin tin with paper liners.

  2. 2

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.

  3. 3

    In a separate large bowl, cream the butter and sugar together until the mixture is light and fluffy.

  4. 4

    Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.

  5. 5

    Add the Greek yogurt to the wet ingredients and mix until smooth.

  6. 6

    Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

  7. 7

    Gently stir in the fresh blackberries.

  8. 8

    Divide the batter evenly among the muffin cups and bake for 20 to 22 minutes or until a toothpick comes out clean.

  9. 9

    Let the muffins cool in the pan for 5 minutes before moving them to a wire rack.

  10. 10

    Whisk the powdered sugar and lemon juice together to make the icing, then drizzle it over the cooled muffins.

💡 Tips

To prevent the blackberries from bleeding too much color into the batter, gently toss them in a teaspoon of flour before folding them in. You can store these muffins in an airtight container for three days, or freeze them for up to one month to keep them fresh.

#muffins#baking#breakfast#lemon#blackberries#vegetarian

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