Blackberry Lemon Poppy Seed Muffins
Meet my “taste of summer” muffin. An epic, fruity, and summery adventure just waiting to get started in your kitchen. I’ve made these muffins a few times recently. Mostly because I keep coming back to those big bright pops of juicy blackberries inside. In fact, I made these muffins on Snapchat yesterday– did you see? I was caught in the middle of one of the loudest construction days of the summer and decided it was time to leave the office, which is across from the kitchen, and head downstairs in the basement. The contractors were cleaning the floors up there. And somehow it sounded like a herd of elephants dancing.
FYI: I’ve been baking and cooking in the small, yet workable basement kitchen (like a hermit) all summer long. It actually hasn’t been so bad!
You need a stellar spring muffin for the weekend. And these lemon poppyseed blackberry muffins are comin’ in HOT for that purpose.
Also the purpose which is that lemon poppyseed + blackberries is my new favorite combo and soon to be yours. With tangy lemon glaze poured into every crack, please and thank you.
AHHHHH. The springiest muffins ever. They are totally meant to be for your Mother’s Day brunch menu. I promise you that.
And like every day in between, but you already know that.
But these muffins have kept me sane throughout all the noise and endless trips up and down the stairs. I’m a sucker for any and all lemon poppy seed muffins, but when you introduce berries– it’s a whole new level of awesome. Not trying to reinvent the wheel here because let’s face it: can a lemon poppy seed muffin ever be improved? The answer is… yeah, it kinda can! The sweet berries cut the tart lemon and introduce a new texture to the mix. I think you’ll love these as much as I do. And hey! Maybe they’ll help you keep your sanity in check as well.
Tasty miracle workers.
My original lemon poppy seed muffin recipe is in Sally’s Baking Addiction, but I published a similar recipe on my blog. There I added a little orange twist, making them more of a citrus poppy seed muffin. Very good! They’re a heavier-textured muffin. Wholesome and satisfying. I credit that mostly to using melted butter, not creamed. With today’s blackberry lemon poppy seed muffins, however, I tried something new. Started with a base of creamed butter and sugar and built from there. This created a lighter texture, almost like a soft and fluffy lemon cake. Obviously loved it.
The two are a stark difference in texture. Enjoy them both, but it really depends what texture you’re craving. Hearty muffins vs light muffins.
Ingredients
Instructions
FYI: I’ve been baking and cooking in the small, yet workable basement kitchen (like a hermit) all summer long. It actually hasn’t been so bad!
You need a stellar spring muffin for the weekend. And these lemon poppyseed blackberry muffins are comin’ in HOT for that purpose.
Also the purpose which is that lemon poppyseed + blackberries is my new favorite combo and soon to be yours. With tangy lemon glaze poured into every crack, please and thank you.
AHHHHH. The springiest muffins ever. They are totally meant to be for your Mother’s Day brunch menu. I promise you that.
And like every day in between, but you already know that.
But these muffins have kept me sane throughout all the noise and endless trips up and down the stairs. I’m a sucker for any and all lemon poppy seed muffins, but when you introduce berries– it’s a whole new level of awesome. Not trying to reinvent the wheel here because let’s face it: can a lemon poppy seed muffin ever be improved? The answer is… yeah, it kinda can! The sweet berries cut the tart lemon and introduce a new texture to the mix. I think you’ll love these as much as I do. And hey! Maybe they’ll help you keep your sanity in check as well.
Tasty miracle workers.
My original lemon poppy seed muffin recipe is in Sally’s Baking Addiction, but I published a similar recipe on my blog. There I added a little orange twist, making them more of a citrus poppy seed muffin. Very good! They’re a heavier-textured muffin. Wholesome and satisfying. I credit that mostly to using melted butter, not creamed. With today’s blackberry lemon poppy seed muffins, however, I tried something new. Started with a base of creamed butter and sugar and built from there. This created a lighter texture, almost like a soft and fluffy lemon cake. Obviously loved it.
The two are a stark difference in texture. Enjoy them both, but it really depends what texture you’re craving. Hearty muffins vs light muffins.
Ingredients
- 2 1/2 cups (350g) plain flour
- 2 tbsp poppy seeds
- 2 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda/baking soda
- Pinch of salt
- 1/2 cup (100g) caster/white sugar
- 1/4 cup (50g) light brown sugar
- 1 cup (150g) fresh blackberries
- Zest of 1 large or 2 small lemons
- 1/2 stick (56g) unsalted butter, melted and slightly cooled
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 cup (240ml) milk
- 1 tbsp freshly squeezed lemon juice
Instructions
- Preheat the oven to 180C/350F and line a 12 hole muffin tin with liners. I used jumbo liners and got 10 out of this recipe; it will make 12 regular size muffins.
- Place flour, poppy seeds, baking powder, bicarb, salt, sugars, blackberries and lemon zest into a large bowl and mix gently to coat all of the blackberries in flour. Leave to one side.
- Place eggs, vanilla and milk into a jug and beat together with a fork. Add in the slightly cooled melted butter and stir briefly.
- Pour the milk mixture into the flour mixture and add in the lemon juice. Gently fold the mixture until there are no lumps of flour. Be very careful not to beat or mix too vigorously as the blackberries will break!
- Divide the mixture between your liners; filling them 3/4 of the way for jumbo muffins, or level for regular muffins and place in the oven for 15-20 mins for large muffins and 12-17 mins for regular muffins. Muffins are done when they're risen, golden on top and an inserted skewer comes out clean.
- Leave to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Lemon and Blackberry Poppy Seed Muffins will keep in an airtight container, at room temperature, for 4 days. You can eat them at room temperature, or heat them in the microwave for 30 seconds and serve with butter!
