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.
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.
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.
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.
More Muffin Recipes
- Healthy Blueberry Muffins
- Vegan Healthy Banana Blueberry Muffins Recipe
- Vegan Lemon Poppy Seed Muffins (Gluten Free)
- Best Ever Healthy Chocolate Chip Muffins
- Vegan Zucchini Muffins (Gluten Free, Egg Free)
- Gluten Free Vegan Blueberry Applesauce Muffins
- Healthy Lemon Raspberry Muffins
- Banana Oatmeal Chocolate Chip Muffins
- Easy Orange Muffins Recipe
- Best Healthy Zucchini Muffins
- Chocolate Orange Muffins (Vegan)
- Mini Lemon Poppy Seed Muffins (V, GF)
Tools You Need
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 ❤️
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