Lemon blackberry muffins recipe

Looking for some tart lemon flavour in a sweet summer treat? Look no further than this lemon blackberry muffin recipe!

Makes approximately 12 muffins


  • 1/2 cup butter, at room temp.
  • 3/4 cup granulated cane sugar
  • 1 egg
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/2 tsp vanilla
  • Zest and juice of 1 lemon
  • 1 cup fresh blackberries
  • 1 tbsp granulated cane sugar
  • 1/2 tsp cinnamon


  1. Preheat oven to 400° F and line a muffin tin with paper or silicone liners.
  2. Sift flour, baking soda and salt in a small bowl and set aside.
  3. In a measuring cup, combine lemon juice and milk and let sit for 5 minutes (this creates the flavour of buttermilk without the actual buttermilk).
  4. In another bowl, cream together butter and sugar. Add egg and mix until well combined.
  5. Add flour mixture and milk mixture alternatively to the butter mixture until just combined, then add lemon zest.
  6. Gently fold in blackberries, reserving 12 for the tops of each muffin.
  7. Scoop batter into muffin liners and top each with the leftover blackberries.
  8. Combine the remaining sugar and cinnamon and sprinkle on top of each muffin.
  9. Bake for 20-25 minutes, or until a toothpick comes out clean.