Lemon Blackberry Muffins

Sweet blackberries and sweetly tart lemon are the perfect fresh fruit combo in these soft ‘n moist lemon blackberry muffins. Fresh fruit never tasted so good!

The Best Lemon Blackberry Muffins to Brighten Your Morning

Are you a morning person? I, decidedly, am not. There’s just something about waking up and, ya know, not seeing the sun (and wondering why it still looks like night) that puts a real cramp in my morning vibe. So how can we turn that frown upside down? These deliciously soft ‘n moist lemon blackberry muffins! Consider the soul-soothing brightness and warmth of the sun captured in these fresh-baked blackberry muffins stuffed with fresh fruit flavor and whole ingredient goodness.

kitchen table with bowls of blueberries and a muffin pan with blackberry muffins in it

Beautiful Ingredients for Beautiful Lemon Blackberry Muffins

That’s right, beautiful ingredients for beautiful blackberry muffins. 🙂 We’re gonna double-time the amount of lemon ingredients in today’s lemon blackberry muffins so we can truly enjoy a bright lemon flavor. With fresh blackberries, oat flour, almond flour and a suite of whole ingredients, we’re in for the best lemon blackberry muffins ever! 

  • Fresh-squeezed lemon juice: bottled lemon juice or fresh-squeezed? Definitely fresh-squeezed. If you did a side by side taste comparison, you’d notice such a palatable difference between the two. Bottled lemon juice tends to have a bitter flavor with a tamped down lemon profile. Fresh-squeezed is lighter, fresher and so much better! But, let’s be real here, it’s a true pain to squeeze tons of fresh lemons, so I learned to grab this electric citrus juicer to help things along. It’s incredible!
  • Lemon zest: with 2 tablespoons of lemon zest, you’re sure to get a burst of lemon zest in every bite for the best lemon blackberry muffins.
  • Fresh blackberries: I packed in 1.5 cups of fresh blackberries so you can taste blackberries in nearly every bite of muffin.
  • Oat Flour and almond flour: my favorite way to make these muffins is with oat flour and almond flour. However, if you only have all purpose flour or whole wheat flour on hand, those will work as a sub for oat flour as well. You can also swap the almond flour with cashew flour or sunflower seed flour.
  • Water and milk: the simple and easily on hand ingredients to add moisture to your blackberry muffins.
  • Coconut oil, coconut sugar and maple syrup: processed as little as possible, coconut sugar and maple syrup are some of my favorite ingredients for making muffins. Coconut oil can be replaced with melted vegan butter as well. 

split open blackberry muffin resting on a muffin liner in a muffin pan

How to Make Lemon Blackberry Muffins

With just a few simple steps, you’re on your way to making the best lemon blackberry muffins! Soft and moist blackberry muffins, the perfect crumb, and bright, zesty lemon flavor, here we come!


Preheat your oven to 350°F. Then, bring out your favorite 12-cup muffin pan and pop in muffin liners. I like using these unbleached parchment cup liners when I prefer to have the muffin liners stick just the right amount to my muffins, and these nonstick muffin liners when I want the liners to practically fall right off the muffins after baking. It’s up to you! 

Sift the Dry Ingredients

Now, grab a large mixing bowl and sift the dry ingredients together into the bowl: oat flour, almond flour, baking soda, baking powder and salt. 

Prep the Wet Ingredients

Heat the milk and water in a microwave-safe bowl in the microwave, or over the stovetop in a pot. Only heat the milk and water until it’s just warm. In a medium bowl, pour in the water and milk, melted coconut oil, fresh-squeezed lemon juice, lemon zest, coconut sugar, maple syrup and vanilla.

Combine the Wet and Dry

Pour the wet ingredients over the dry ingredients into the large mixing bowl. Whisk the wet and dry ingredients together to create your lemon blackberry muffin batter. Whisk only until no flour patches remain, being careful not to over-mix. Fold in fresh blackberries. 

Pour Batter

Pour the batter evenly into the prepared muffin pan. I like using this scoop to easily distribute muffin batter. Gently tuck one or two blackberries into the muffin tops. 

Bake, Cool and Enjoy

Bake for about 25 minutes. Cool and…

Glaze and Enjoy

Whisk together confectioners’ sugar and lemon juice to make delicious lemon glaze. Glaze the muffins for bright lemon flavor, or skip for a subtler lemon muffin. Enjoy your new favorite blackberry muffins! 

Can I Dial Down the Lemon to Make Simple Blackberry Muffins?

Yes, absolutely! If you’d like to make simple blackberry muffins, you can reduce the lemon juice down to about 2 tablespoons for a subtler lemon flavor that only enhances the blackberry flavor. In this case, you’d also increase the amount of water by 2 additional tablespoons. Also, you can leave out the lemon zest, if desired. One last thing you can do is skip the lemon glaze—it’s responsible for the big, bright lemon flavor in these muffins. Skip it, and the muffins will taste more like blackberry muffins than lemon muffins.

Closeup of one muffin in a Muffin Pan filled with blackberry muffins

More Muffin Recipes

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Shall We Do a Muffin Swap?

I’ve totally always dreamed of doing a muffin swap! How fun would that be? Instead, shall we do it virtually? If you make today’s blackberry muffins, leave a comment and rating below, letting me know how you enjoyed them. (It’s kind of a swap, right? Heeehee). ‘Til our next chat…

Sending you all my love and maybe even a dove, xo Demeter ❤️

 🍋 📸  🍋

📸 Did you make this blackberry muffins recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

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Lemon Blackberry Muffins featured image

Lemon Blackberry Muffins

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5 from 7 reviews


Sweet blackberries and sweetly tart lemon are the perfect fresh fruit combo in these soft ‘n moist lemon blackberry muffins. Fresh fruit never tasted so good!



Dry Ingredients

Wet Ingredients

  • ½ cup water
  • ½ cup non-dairy milk
  • ¼ cup fresh-squeezed lemon juice
  • zest of 1 lemon (2 tablespoons)
  • 3 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • ½ teaspoon pure vanilla extract

Add-in Ingredients

  • 1 ½ cups fresh blackberries – the smaller the blackberries, the better


  • 23 tablespoons small, fresh blackberries

Lemon Glaze leaving out the glaze will result in a much subtler lemon flavor overall

  • 3 tablespoons organic confectioners’ sugar
  • 1 teaspoon lemon juice – start with less, add more as needed for desired thickness


  1. Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
  2. In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder, and salt.
  3. Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
  4. In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, lemon zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
  5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in blackberries.
  6. Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for big, round tops, and ¾ of the way for a higher quantity of smaller muffins. Tuck a small blackberry or two into the tops of each muffin.
  7. Bake for 22-27 minutes. Mine took 25 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
  8. Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from pan and transfer to a cooling rack to cool completely, about 1 hour.
  9. In a small bowl, whisk together Lemon Glaze ingredients until thickened: confectioners’ sugar and lemon juice. Drizzle muffins. Enjoy! Storing Instructions below.


Storing Instructions: Store in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment.

Freezing Instructions: Store in an airtight container, unglazed, in the freezer for 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 10-second increments until just warm.

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snacks
  • Method: Bake
  • Cuisine: American

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  1. These are my new favourite muffin! They were so good. We used applesauce/peanut butter instead of the oil, and erythritol instead of coconut sugar.

    We had them with a lemon glaze made from blended cashews, peanut butter, lemon, vanilla, milk on top.

    Everyone loved them and the whole batch was gone within minutes, thank you for another delicious, healthy recipe.

  2. These look amazing! The thing I love about these so much is that the berries are so full and not dissolved like they can be in some recipes.

  3. Weird question, haha. What can I sub oat flour for? I am gluten intolerant, and my daughter is oat intolerant, and my son is corn/tapioca intolerant! I’m trying to bake (one of my favorite things to do), yet I cannot find a decent sub, haha. I know it’s a big ask, but have you any suggestions?? Thank you so much in advance!!