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lemon drizzle being spooned onto a blackberry lemon crumb muffin
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Blackberry Lemon Muffins with Crumb Topping

These Blackberry Lemon Crumb Muffins are moist, fluffy, and full of berries and sweet, tart lemon flavor.
Course Breakfast
Cuisine American
Keyword blackberry, lemon blackberry crumble muffins, Lemon Cake, lemon drizzle
Prep Time 20 minutes
Cook Time 19 minutes
Total Time 39 minutes
Servings 12
Author Christina

Ingredients

For the muffins:

  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 stick butter softened
  • 1 cup raw sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon of lemon extract
  • ½ cup greek yogurt
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1 pint fresh blackberries sliced in half or quartered

For the crumb topping:

  • ½ stick butter melted
  • ¼ cup raw sugar
  • ¾ cup flour
  • Pinch of salt

For the glaze:

  • ½ cup powdered sugar sifted
  • 1 tablespoon lemon juice

Instructions

  • Preheat your oven to 375 degrees F and grease 1-2 muffin tins or line with cupcake liners.
  • In a mixing bowl, whisk together the flour, baking powder, and salt.
  • Set aside.
  • In another mixing bowl, cream together the butter and sugar until fluffy.
  • Beat in the egg, vanilla, lemon extract, yogurt, lemon zest, and lemon juice.
  • Add the dry ingredients a little at a time until combined, scraping down the sides of the bowl as needed.
  • Turn off your mixer and fold in the blackberries until just combined.
  • In a separate, small bowl, use a fork to mix together the melted butter, sugar, flour, and salt for the crumb mixture.
  • Fill the muffin tins around ⅔ full with the batter.
  • Spoon a tablespoon or two of the crumb mixture over the batter onto each muffin.
  • Place your muffin tins into the oven and bake for 22-24 minutes.