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Stacked Blackberry Lemon Poppy Seed Muffins with pink lemon glaze and juicy berry-filled centers on a rustic wooden board.

Lemon Blackberry Poppy Seed Muffins

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Bright lemon and juicy blackberry flavors come together in these tender bakery-style muffins finished with a delicate berry glaze.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 14 Muffins
Course: Breakfast, Dessert
Cuisine: American, Bakery
Calories: 255
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour spooned into measuring cup and leveled
  • 1 ½ Tablespoons poppy seeds for subtle crunch and flavor
  • 1 teaspoon baking soda helps the muffins rise
  • 1 teaspoon baking powder for a light texture
  • ½ teaspoon salt balances sweetness
  • ½ cup unsalted butter softened before mixing
  • ½ cup granulated sugar for sweetness
  • ¼ cup light brown sugar packed for added moisture
  • ½ cup sour cream room temperature; Greek yogurt may be substituted
  • 2 large eggs brought to room temperature
  • 1 ½ Tablespoons fresh lemon zest finely grated
  • 1 ½ teaspoons pure vanilla extract for depth of flavor
  • ¼ cup milk room temperature; dairy or nondairy
  • 2 ½ Tablespoons fresh lemon juice freshly squeezed
  • 1 ½ cups blackberries fresh or frozen; leave frozen berries unthawed
  • 1 cup confectioners' sugar sifted for a smooth glaze
  • 1 Tablespoon lemon juice for the icing
  • 1 Tablespoon milk to thin the glaze
  • 2 teaspoons blackberry jam or mashed fresh blackberries for color and flavor

Method
 

  1. Preheat the oven to 425°F (218°C) and prepare a 12-cup muffin tin with liners or nonstick spray. Have an additional pan ready or bake the remaining batter in a second batch.
  2. Combine the flour, poppy seeds, baking soda, baking powder, and salt in a large bowl until evenly distributed.
  3. Beat the softened butter with the granulated and brown sugars until light and creamy, about 3 minutes. Add the sour cream, eggs, lemon zest, and vanilla extract, mixing until incorporated even if the batter appears slightly curdled.
  4. Add the dry ingredients to the wet mixture and mix on low speed until nearly combined. Pour in the milk and lemon juice, then mix just until the batter comes together. Gently fold in the blackberries.
  5. Divide the batter evenly among the muffin cups, filling each to the top for tall muffin crowns.
  6. Bake the muffins for 5 minutes at 425°F (218°C). Without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for 17 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to rest in the pan for 5 minutes before transferring them to a wire rack to cool further.
  8. Whisk together the confectioners' sugar, lemon juice, and milk until smooth. Stir in the blackberry jam or mashed berries, adjusting with additional confectioners' sugar if a thicker consistency is desired.
  9. Drizzle the lemon blackberry icing over the muffins once slightly warm or completely cooled before serving.

Nutrition

Serving: 85gCalories: 255kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 48mgSodium: 185mgPotassium: 95mgFiber: 2gSugar: 18gVitamin A: 360IUVitamin C: 7mgCalcium: 48mgIron: 1.4mg

Notes

There is something special about the combination of citrus and berries fresh from the oven. These muffins are soft, fragrant, and perfect for slow mornings with a warm cup of coffee or tea.

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