Blackberry Muffins

Blackberry Muffins ~ whole wheat muffins filled with blackberries and topped with chopped almonds!

Blackberries remind me that spring and summer is coming soon. We received a taste of spring last Saturday and then it rained for three straight days. I’m getting ready to plant my spring garden and will finalize the details of what I am going to plant soon. Each year I try to plant something new. This year I am thinking about trying a type of melon, such as cantaloupe. We already have one blackberry plant but haven’t had very good production so far. Fortunately, blackberries have been readily available in the stores for the past few weeks and I’ve been buying and eating as many as possible. I love snacking on them and finding ways to incorporate them into meals. I’ve already made a few batches of Blackberry Muffins this season and everyone loves them.

These muffins are bursting with fresh blackberries. They are whole wheat and loaded with crunchy almond topping. The lemon zest adds a subtle fresh lemon flavor. Serve them warm for breakfast or save one for later and enjoy as a mid-afternoon snack. I make a batch on Sunday mornings and save them for the week. Although they usually only last a few days because I can’t stop eating them.

Make sure you stop by on Saturday of this week. I am guest co-hosting a link party with some of my blogging friends. Bring your favorite recipes and link up!

Blackberry Muffins ~ whole wheat muffins filled with blackberries and topped with chopped almonds! Blackberry Muffins ~ whole wheat muffins filled with blackberries and topped with chopped almonds! Blackberry Muffins ~ whole wheat muffins filled with blackberries and topped with chopped almonds!

Be careful when folding in the blackberries. You do not want to over mix or break up the fruit. A few gentle folds with the spatula is enough to distribute the blackberries throughout the batter. The result will be a fresh whole wheat muffin with fresh whole blackberries scattered throughout.

Yields 12 standard size muffins

Blackberry Muffins
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  • For the topping:
  • 2 tablespoons brown sugar
  • 3 tablespoons all-purpose flour
  • Grated zest of 1/2 lemon
  • 2 tablespoons unsalted butter, softened
  • 1/3 cup sliced almonds, coarsely chopped
  • For the muffins:
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • Grated zest of 1/2 lemon
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 cup Greek yogurt
  • 4 tablespoons unsalted butter, melted
  • Β½ teaspoon vanilla extract
  • 2 cups fresh blackberries or 2 1/2 cups frozen unsweetened blackberries, unthawed


  1. Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.
  2. To make the topping, in a small bowl, stir together the brown sugar, flour and lemon zest. Cut butter into 1/2 inch pieces and sprinkle over mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat sized. Add the almonds and stir to combine. Set aside.
  3. To make the muffins, in a large mixing bowl, stir together the flours, sugar, baking powder, baking soda, cinnamon, lemon zest and salt.
  4. In a small mixing bowl, combine the egg, yogurt, melted butter and vanilla extract. Pour the yogurt mixture into the flour mixture and stir just until evenly mixed. The batter will be slightly thick and lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed. Be careful not to break up the fruit. Do not over-mix.
  5. Divide the batter evenly among the prepared muffin cups. Top each muffin with topping, dividing evenly. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 24-28 minutes. Allow to cool in the pan for 10 minutes then transfer to a wire rack to cool completely.

Source: Spoonful of Flavor


  1. Joanne

    I wish blackberries were more easy to find around here!! These muffins look so juicy and delicious to wake up to!

  2. Tanya Schroeder

    I just about made blackberry muffins myself! I love all the fresh berries and the hint of lemon. Perfect!

  3. DessertForTwo

    Hello, gorgeous muffins!

    Can I recommend baby cantaloupes for your garden? they grow in about 50 days, but their maximize size is about the size of a grapefruit. We couldn’t stop eating them last year! πŸ™‚

    • Ashley

      Thanks so much for the baby cantaloupe recommendation. I will definitely have to try them!

  4. Rebecca {foodie with family}

    I wish blackberries grew out here like they do there! I can’t get enough of them when they’re ripe from the bushes.

    • Ashley

      Blackberries are so addicting!

  5. marcie

    This my kind of muffin, Ashley! I love using whole wheat flour and Greek yogurt, and blackberries are so great in baked goods. I’m so happy that berry season is here because it’s been way too long since I’ve had great tasting berries! Have a great day. πŸ™‚

  6. Ashley

    Mmmm fresh berries – I am so ready for it to be full on berry season again! These muffins look out of this world amazing – especially with that topping!

  7. Natalie @ Tastes Lovely

    I am so excited to start planting my garden too! Last year we tried growing a watermellon. It only got about as big as an orange, haha! I don’t think we’re in the right climate for it. But it was fun trying.

    These blackberry muffins sound delicious! Love the almond topping you put on them.

    • Ashley

      We tried watermelon last year too! They started off great but we had too much rain so they started splitting. I think I might try again this year.

  8. Zainab @ Blahnik Baker

    I’m so excited fro Spring and Summer!! Blackberries are definitely a favorite and I know these muffins will become one soon too. I love how light they look. Beautiful photos πŸ™‚

  9. Beth @ bethcakes

    These muffins look incredible! So perfect for spring and summer. Can’t get here soon enough! I think if I made these, they would be gone the next day, haha. They look great!

  10. Christine @ Cooking with Cakes

    I love blackberries! they definitely don’t get enough love but this recipe showcases them perfectly πŸ™‚

  11. Helen @ Scrummy Lane

    I love blackberries! Wonderful idea to make muffins using them … and I LOVE the sound of that amazing nutty lemony topping!!

  12. Susan

    I can’t wait for blackberries, all the berries come into season and I can start making things like this. I love the addition of almonds on the top. Really lovely muffins.

  13. Stacy | Wicked Good Kitchen

    Oh, how I adore blackberries! They remind me of summer and they are lovely in muffins and scones. Yours look divine, Ashley! By the way, I have the same muffin pan and love it. Thanks for sharing. Meanwhile, have fun planning your garden and have a fabulous Friday and weekend!

  14. Gretchen @ Two Healthy Kitchens

    YES … blackberry muffins! Why have I never thought of this? I mean … I love muffins (of any variety) and I eat blackberries by the pint! You’re so very smart, Ashley! The almond crunch on top = perfection!

  15. WearEatLove

    I love blackberries, great recipe! And I love your pics!

  16. Kelly

    These blackberry muffins look amazing Ashley! I am so excited for spring and summer when fresh berries are in season πŸ™‚ Man, I would love one of these for breakfast – especially with that crunchy almond topping – pinning πŸ™‚

  17. Kathi @ Deliciously Yum!

    These muffins look so pretty! I love that you’re using blackberries in these :). I don’t think it gets any more enticing or beautiful. Yum!

  18. Amy @ Homey Oh My!

    Looooooooooooooove blackberries!! I can almost smell the lemon zest… These muffins are gorgeous.

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  22. Consuelo @ Honey & Figs

    I can’t wait for blackberies to be on season here – I just love them so much! Your recipe looks incredible and I think I’d adore that almond topping ;–)

  23. Min @ MJ and Hungryman

    Happy Sunday! Good morning, Ashley! I’m starving and these blackberry muffins look so so delicious! I love that you added whole wheat flour and Greek yogurt! I always have such a difficult time with the toppings, but yours came out fabulous! Can’t wait to try. Planting cantaloupe sounds like an awesome idea! Seriously…why are we not neighbors?

  24. Pamela @ Brooklyn Farm Girl

    I can always count on your baked goods to warm up my spirits and make me extra hungry. I love blackberries so much so seeing them in muffin form would be the perfect breakfast treat!

  25. Renee @ Two in the Kitchen

    I love blackberries! These would be the perfect little breakfast treat with a burst of berry goodness! πŸ™‚

  26. Jill

    These look and sound wonderful! And just in time because my Kroger has blackberries for .99 per container this week! Love it when they mark them down like that. Thanks for sharing!

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  28. Karly

    These muffins look every kind of wonderful! Thanks for linking up with What’s Cookin’ Wednesday!

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