Lemon Blackberry Muffins

Muffins will always be a favorite around here, especially these lemon blackberry muffins. Because they taste amazing of course, but also for one very simple reason: you don’t need a mixer!

Recipe Ingredients

For making these delicious muffins you need the following ingredients. As usual, make sure to double-check the exact quantities in the recipe card below.

• sugar – I use regular white granulated sugar for the best texture and a moist crumb
• all-purpose flour – forms the base of these muffins
• baking powder and baking soda – together they provide the perfect rise for the muffins
• lemon – I have used the zest of one lemon, but you can also add a little extra if you want
• eggs – also provide lift
• milk – I used whole milk, but you can also use a plant-based milk
• sunflower oil – any other neutral oil will do. Don’t use olive oil as the flavor of that is too strong
• blackberries – fresh berries are the best, but if you don’t have these available, you can also use frozen blackberries (thawed and patted dry)

How To Make Lemon Blackberry Muffins

To start making the lemon blackberry muffins you take a large bowl and add the sugar, flour, baking powder, baking soda, salt and lemon zest. Use a spatula to stir through it.

In a separate bowl, combine the wet ingredients; eggs, milk, sunflower oil and the vanilla extract. Whisk until it is smooth.

Now simply add the wet ingredients to the dry ingredients and use a spatula to mix. As soon as it is combined stop mixing. It’s fine if the batter contains a few lumps. Cut the blackberries into smaller pieces. I tend to cut them in half.

Layering the blackberries

Now add a little bit of the muffin batter into each muffin liner and place a few of the blackberry pieces on top. Add more batter and more berries. Layering the fruit like this helps to distribute the berries evenly through the muffin batter. And with delicate fruit like blackberries it prevents bruised fruit (and purple batter)!

I made two layers of the batter and the blackberries. Finish with a few blackberry pieces on the muffin tops. It’s fine to fill them almost to the top.

Bake for about 20 minutes at 400˚F/200˚C (conventional oven) until golden brown and fully baked.

Storing Lemon Blackberry Muffins

You can store the muffins in an airtight container outside of the fridge for about 3-4 days.

Can you freeze lemon blackberry muffins

Yes, these muffins freeze really well. I like to freeze them in single portions for ease of enjoyment later. Defrost them at room temperature before serving or briefly heat them in the oven.

Baking Recipes Without a Mixer

If you also love recipes that don’t require a mixer, there are plenty more options besides these lemon blackberry muffins. Especially handy if you simply don’t own a hand mixer or stand mixer.

A few favorites:

• Berry panna cotta
• Carrot cake muffins
• Apple cinnamon yogurt muffins
• Lemon raspberry muffins

There are many more recipes you can make without a mixer, but these are a few of my personal favorites.

Baking with Blackberries

Now that blackberries are in season, I always have them at home. They go into my yogurt, but I also love using them in baking recipes. This blackberry tiramisu was a huge hit here at home.

You can of course buy blackberries at the grocery store, but many people also pick them fresh when they’re in season. That often means ending up with lots of blackberries to use up.

Before using them in a recipe, make sure to wash them well first. After that, they’re perfect for snacking or baking. Whenever I have a big batch of blackberries, I love making blackberry curd and blackberry jam. Stored in a sealed glass jar, it keeps really well.

Homemade jam is a great way to use up lots of fruit that might otherwise go to waste. Plus, you can enjoy baking with blackberries even in the middle of winter when they’re out of season and much more expensive.