Blackberry Muffins
Published on August 28, 2026
Quick Summary
These soft and buttery blackberry muffins are made with Greek yogurt, fresh blackberries, and a little lemon zest for a bright, fresh flavor. The muffins are finished with an easy blackberry glaze made with blackberry jam for the perfect sweet-tart finish. They’re tender, bakery-style, and bursting with juicy blackberries in every bite.
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I love a good muffin, especially when it feels a little more special than your everyday blueberry muffin. These blackberry muffins are exactly that. They’re soft and buttery with juicy blackberries throughout, a hint of fresh lemon, and a sweet blackberry glaze that makes them absolutely irresistible.
The Greek yogurt is one of my favorite parts of this recipe. It keeps the muffins tender and moist without making them heavy, while the lemon zest brightens everything up and lets the flavor of the blackberries really shine.
And that blackberry glaze? Don’t skip it. It’s made with blackberry jam, so you get even more blackberry flavor, and it adds just the right amount of sweetness to the muffins.
I also use a simple trick to get those beautiful, tall muffin tops: space the muffin liners out in the pan, leaving an empty cup between each muffin. This gives the batter room to rise instead of spreading into the neighboring muffins. It’s an easy little bakery-style trick that makes a noticeable difference.
If you have fresh blackberries in the fridge, make these muffins! They’re easy enough for a weekday breakfast but pretty enough to serve when you have friends or family over. I have a feeling they won’t last long.
Table of Contents
Ingredients (with Helpful Notes)
For the Muffins
- All-purpose flour: Spoon and level the flour rather than scooping it directly from the bag so the muffins don’t turn out too dense.
- Baking powder and baking soda: The combination gives these muffins a nice lift and helps create those tall, tender tops.
- Kosher salt: A small amount balances the sweetness and brings out the blackberry flavor.
- Granulated sugar: Rub the sugar with the lemon zest before adding the other ingredients. This releases the lemon oils and gives the muffins even more lemon flavor.
- Unsalted butter: Melt the butter and let it cool slightly before adding it to the batter.
- Eggs: Room-temperature eggs blend more easily into the batter.
- Greek yogurt: Use plain Greek yogurt for a moist, tender crumb. Let it come to room temperature before mixing.
- Milk: Whole milk gives the muffins a little extra richness, but 2% will also work.
- Vanilla extract: Adds warmth and rounds out the flavors.
- Lemon zest: Fresh lemon zest is best here. It adds brightness without making the muffins taste overly lemony.
- Fresh blackberries: Look for plump, ripe berries. If your blackberries are large, cut them in half so they distribute more evenly throughout the batter.
For the Blackberry Glaze
- Confectioners’ sugar: The base of the simple blackberry glaze.
- Blackberry jam: Use blackberry jam or blackberry preserves, I like Bonne Maman brand.
- Whole milk: Helps create a smooth, spoonable glaze.
- Fresh lemon juice: Just a little lemon juice balances the sweetness of the glaze.
Tips for Making Blackberry Muffins
Bring your ingredients to room temperature. Room-temperature eggs, Greek yogurt, and milk blend more smoothly with the melted butter and help create an even batter.
Don’t overmix the batter. Once you add the dry ingredients, stir just until you no longer see streaks of flour. Overmixing can make muffins dense and tough.
Coat the blackberries in flour. This quick step helps distribute the berries throughout the muffins instead of having them all sink to the bottom.
Leave room between the muffins. For taller, bakery-style muffin tops, space six liners around each 12-cup muffin pan, leaving an empty cup between each muffin. The extra space allows the muffins to rise up instead of spreading out.
Fill the muffin cups generously. Divide the batter evenly and fill the liners almost to the top. You want plenty of batter to create those beautiful domed tops.
Don’t glaze warm muffins. Let the muffins cool completely before adding the blackberry glaze so it stays on top rather than melting into the muffins.
Adjust the glaze as needed. If it’s too thick to drizzle, add milk a teaspoon at a time. If it gets too thin, whisk in a little more confectioners’ sugar.
Use fresh blackberries when possible. Fresh berries give these muffins the best texture and bright blackberry flavor. If your berries are particularly juicy, handle them gently so they don’t break apart too much in the batter. If you don’t have fresh berries, you can use frozen, don’t thaw them!
How to Store
- Store cooled blackberry muffins in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, refrigerate them instead.
- To freeze the muffins, I recommend freezing them without the glaze. Place completely cooled muffins in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature, then add the blackberry glaze before serving. If the muffins already have the glaze, you can still freeze them, just make sure the glaze is completely set and then freeze.
Blackberry Muffins
Ingredients
For the muffins:
- 2 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 3/4 cup plain Greek yogurt, at room temperature
- 1/4 cup milk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups fresh blackberries, halved if large
- 1 tablespoon all-purpose flour, for coating the blackberries
For the blackberry glaze:
- 1 cup confectioner’s sugar
- 2 tablespoons blackberry jam
- 1 1/2 tablespoons whole milk
- 1 teaspoon fresh lemon juice
Instructions
- Prep. Preheat the oven to 375°F. Line two 12-cup muffin pans with paper liners, spacing the liners out by leaving an empty cup between each one. You will use 6 cups in each pan to give the muffins plenty of room to rise and create taller, bakery-style tops. If you only have one muffin pan, you can bake the muffins in batches or bake them all at once, they just won’t get as high as a rise.
- Combine the Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Rub the Sugar and Lemon Zest. In a large bowl, add the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until the sugar is fragrant.
- Mix the Wet Ingredients. Add the melted and slightly cooled butter to the lemon sugar and whisk to combine. Whisk in the eggs, Greek yogurt, milk, and vanilla extract until smooth.
- Combine the Ingredients. Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Don't overmix.
- Add the Blackberries. In a small bowl, gently toss the blackberries with 1 tablespoon of flour. Gently fold the blackberries into the muffin batter.
- Fill and Bake. Divide the batter evenly among the prepared muffin cups, filling them almost to the top. Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Blackberry Glaze. In a small bowl, whisk together the confectioners' sugar, blackberry jam, whole milk, and fresh lemon juice until smooth.
- Glaze and Serve. Spoon the blackberry glaze over the cooled muffins. Let the glaze set before serving.
Notes
- For tall, bakery-style muffins, space six liners apart in each muffin pan, leaving an empty cup between each muffin.
- If you only have one muffin pan, bake the muffins in batches or bake them all together without spacing them out. They will still be delicious, but the tops may not rise quite as high.
- If your blackberries are large, cut them in half before adding them to the batter.
- Be careful not to overmix the batter once the dry ingredients are added.
- Let the muffins cool completely before glazing.
- The blackberry glaze can be adjusted with a little more milk or confectioners’ sugar to reach your desired consistency.
Nutrition
Have you tried this recipe?
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Variations
- Mixed Berry Muffins: Use a combination of blackberries, blueberries, and raspberries.
- Blackberry Streusel Muffins: Add a simple buttery streusel topping before baking and skip or drizzle with less glaze.
- Blackberry Cream Cheese Muffins: Add a small spoonful of sweetened cream cheese to the center of each muffin before baking.
- No Glaze: The muffins are delicious on their own if you prefer a less-sweet breakfast muffin. If you aren’t doing the glaze, add turbinado sugar on top before baking for a sugary crunch!
More Muffin Recipes
If you love baking muffins, try a few more of my favorites:
