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<\/div>\nQuick Summary<\/p>\n
These soft and buttery blackberry muffins<\/strong> are made with Greek yogurt, fresh blackberries, and a little lemon zest for a bright, fresh flavor. The muffins are finished with an easy blackberry glaze made with blackberry jam for the perfect sweet-tart finish. They\u2019re tender, bakery-style, and bursting with juicy blackberries in every bite.<\/em><\/p>\n<\/div>\n Pin this now to find it later<\/p>\n Pin It<\/a><\/div>\n<\/div>\n I love a good muffin, especially when it feels a little more special than your everyday blueberry muffin. These blackberry muffins<\/strong> are exactly that. They\u2019re soft and buttery with juicy blackberries throughout, a hint of fresh lemon, and a sweet blackberry glaze that makes them absolutely irresistible.<\/p>\n The Greek yogurt is one of my favorite parts of this recipe. It keeps the muffins tender and moist without making them heavy, while the lemon zest brightens everything up and lets the flavor of the blackberries really shine.<\/p>\n And that blackberry glaze? Don\u2019t skip it.<\/strong> It\u2019s made with blackberry jam<\/a>, so you get even more blackberry flavor, and it adds just the right amount of sweetness to the muffins.<\/p>\n I also use a simple trick to get those beautiful, tall muffin tops: space the muffin liners out in the pan, leaving an empty cup between each muffin. This gives the batter room to rise instead of spreading into the neighboring muffins. It\u2019s an easy little bakery-style trick that makes a noticeable difference.<\/p>\n If you have fresh blackberries in the fridge, make these muffins! <\/strong>They\u2019re easy enough for a weekday breakfast but pretty enough to serve when you have friends or family over. I have a feeling they won\u2019t last long.<\/p>\n Bring your ingredients to room temperature.<\/strong> Room-temperature eggs, Greek yogurt, and milk blend more smoothly with the melted butter and help create an even batter.<\/p>\n Don\u2019t overmix the batter.<\/strong> Once you add the dry ingredients, stir just until you no longer see streaks of flour. Overmixing can make muffins dense and tough.<\/p>\n Coat the blackberries in flour.<\/strong> This quick step helps distribute the berries throughout the muffins instead of having them all sink to the bottom.<\/p>\n Leave room between the muffins.<\/strong> For taller, bakery-style muffin tops, space six liners around each 12-cup muffin pan, leaving an empty cup between each muffin. The extra space allows the muffins to rise up instead of spreading out.<\/p>\n Fill the muffin cups generously.<\/strong> Divide the batter evenly and fill the liners almost to the top. You want plenty of batter to create those beautiful domed tops.<\/p>\n Don\u2019t glaze warm muffins.<\/strong> Let the muffins cool completely before adding the blackberry glaze so it stays on top rather than melting into the muffins.<\/p>\n Adjust the glaze as needed.<\/strong> If it\u2019s too thick to drizzle, add milk a teaspoon at a time. If it gets too thin, whisk in a little more confectioners\u2019 sugar.<\/p>\n Use fresh blackberries when possible.<\/strong> Fresh berries give these muffins the best texture and bright blackberry flavor. If your berries are particularly juicy, handle them gently so they don\u2019t break apart too much in the batter. If you don\u2019t have fresh berries, you can use frozen, don\u2019t thaw them! <\/p>\n<\/div>\n<\/figure>\nFresh Blackberry Muffins with a Sweet Blackberry Glaze<\/h2>\n
Ingredients (with Helpful Notes)<\/h2>\n
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<\/figure>\nFor the Muffins<\/h3>\n
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For the Blackberry Glaze<\/h3>\n
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Tips for Making Blackberry Muffins<\/h2>\n
How to Store<\/h2>\n
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