Blackberry Lemon Poppy Seed Muffins

Name: Blackberry Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12
Cuisine: American
Ingredients: 2 cups all purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1 teaspoon vanilla extract; 1/2 cup Greek yogurt; 2 tablespoons poppy seeds; 1 cup fresh blackberries; 1/2 cup powdered sugar for the glaze; 1 tablespoon fresh lemon juice for the glaze

These muffins are packed with fresh blackberries and bright lemon flavor for a perfect morning treat.

By Recipes By Nani· 🌍 American· July 18, 2026

recipesbynani.com

Prep

15 minutes

Cook

22 minutes

Total

37 minutes

Serves

There is something so special about the combination of tart lemon and juicy blackberries. These muffins are a regular favorite in my kitchen because they turn out so soft and fluffy every single time.

I love using Greek yogurt in the batter because it keeps the texture incredibly moist. If you want a little extra zing, make sure you don't skip the lemon icing on top.

🧺 Ingredients

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 cup Greek yogurt
2 tablespoons poppy seeds
1 cup fresh blackberries
1/2 cup powdered sugar for the glaze
1 tablespoon fresh lemon juice for the glaze

👩‍🍳Instructions

1
Preheat your oven to 375 degrees Fahrenheit and line a muffin tin with paper liners.
2
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
3
In a separate large bowl, cream the butter and sugar until the mixture is light and fluffy.
4
Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla.
5
Add half of the dry ingredients to the butter mixture, then stir in the Greek yogurt and poppy seeds.
6
Mix in the remaining dry ingredients until just combined, being careful not to overmix.
7
Gently fold in the fresh blackberries by hand.
8
Scoop the batter into the prepared muffin tin, filling each cup almost to the top.
9
Bake for 20 to 22 minutes or until a toothpick comes out clean.
10
Let the muffins cool for a few minutes before drizzling them with a glaze made from the powdered sugar and lemon juice.