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+ servings
three blackberry muffins sitting on a white table next to a few fresh blackberries

Blackberry Muffins

Yield: 12 standard size muffins
Prep Time: 15 mins
Cook Time: 25 mins
Cooling Time: 10 mins
Total Time: 50 mins
Homemade muffins with crumble topping and fresh blackberries are perfect for breakfast or snack. 
5 from 6 votes


For the topping:

  • 3 tablespoons brown sugar
  • 1/4 cup all-purpose flour
  • Grated zest of 1/2 lemon
  • 3 tablespoons unsalted butter, softened
  • 1/3 cup chopped pecans, or sliced almonds

For the muffins:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat 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
  • ½ teaspoon vanilla extract
  • 1 1/2 cups fresh blackberries or 2 1/2 cups frozen unsweetened blackberries, unthawed


  • Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.

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 nuts and stir to combine. Set aside.

To make the muffins:

  • In a large mixing bowl, stir together the flours, sugar, baking powder, baking soda, cinnamon, lemon zest and salt.
  • 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.
  • 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, 22 to 25 minutes. Allow to cool in the pan for 10 minutes then transfer to a wire rack to cool completely.


  • Store the muffins in a sealed container for up to 3 days.


Serving: 0g, Calories: 230kcal, Carbohydrates: 33g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 32mg, Sodium: 108mg, Potassium: 186mg, Fiber: 2g, Sugar: 17g, Vitamin A: 262IU, Vitamin C: 4mg, Calcium: 73mg, Iron: 1mg
Course: Breakfast
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.