These blackberry lemon muffins are a very fluffy and elegant dessert. It goes perfectly with a cup of coffee in the morning and will be an excellent addition to a warming cup of tea in the evening. Children will also love these muffins and will ask you cook them again and again. If you think making these blackberry lemon muffins is difficult, it’s absolutely not! The recipe is very simple and you will definitely succeed.
I think that this recipe cannot be ruined, even if you simply mix all the ingredients without following the order. But by following my recommendations, you will get the best result that you can be proud of. You can bake the muffins in an air fryer or in the oven, I will tell you the preparation details for both cases and share a life hack what to do if you don’t have paper cupcake liners.
Blueberry Lemon Muffins Ingredients and Substitutions:
Flour – For this recipe I usually use a 50/50 mixture of wheat and rice flour. Due to the fact that rice flour is more water-intensive than wheat flour, the texture of the muffins is denser and moister. If you are gluten free, you can use 100% rice flour, this is possible, but the texture of the baked goods will be more denser and dry.
Butter -I use soft unsalted butter. To soften the butter, remove it from the refrigerator 1 hour before cooking. If you eat lacto-free food, you can replace the butter with coconut oil or olive oil in the same amount. Coconut oil adds a special flavor to baked goods, try it as an alternative.
Sugar – I like brown cane sugar in baking because it has a more caramel flavor. You can also experiment with sugar; you can add dark muscovado sugar or coconut sugar. If you only have regular white sugar, you can add it.
Eggs – there are only medium-sized free-range eggs in my refrigerator. If you’re vegan, here are some egg alternatives: 1 tablespoon ground flax seeds + 3 tablespoons water or 3 tablespoons pureed fruit (such as banana or pumpkin)
Lemon – to make these blackberry lemon muffins we need lemon zest and lemon juice. Choose a fresh, juicy lemon with good firm skin without spots or scratches. When zesting a lemon, be careful not to touch the white part under the skin. It is this white part that has a very bitter taste.
Natural yogurt – Most often I have Greek yogurt in my pantry. Yogurt should be natural and unsweetened. If you don’t eat dairy, use a dairy-free(lacto-free) alternative.
Blackberries – he best berries are organic of course, you can use fresh blackberries and frozen ones work well too. Blackberries should not be large; medium-sized berries are best for this recipe. If you don’t have blackberries you can also use blueberries or strawberries or a mix of berries of your choice.
Powdered sugar for serving – If you don’t have powdered sugar from the store, you can make your own. Just grind regular white sugar in a coffee grinder. that’s all!
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How to make Blackberry lemon muffins:
1.Remove all ingredients from the refrigerator 1 hour before cooking; they should be at room temperature.
2.Zesting the lemon and squeeze lemon juice.
3.In a mixing bowl, whisk the soft butter, add sugar and continue whisking until it dissolves. Add natural yogurt, lemon zest and lemon juice. Mix until well combined.
4.In another mixing bowl, combine the wheat and rice flour, add baking powder and mix well.
5.Step by step, combine dry ingredients to wet mixture. Add the blackberries and mix well. Preheat oven or air fryer to 320F(160C).
7.Line a muffin tin with paper liners. If you don’t have cupcake liners, you can make them yourself with parchment paper. How to make paper muffin tins you can see in the photo instructions below. I like handmade liners. It seems to me that baking looks more cozy and homey this way.
8.Fill the muffin tin 3/4 full. Bake the blackberry muffins in the oven at 320F(160C) for 25 minutes. If you you cook in an air fryer, bake the muffins for 20 minutes at 320F(160C), then another 5 minutes at 350F(175C)
9.Let the blackberry lemon muffins cool and icing them with sugar powder before serving.
Should I use frozen berries instead of fresh?
Yes of course you can. Both fresh and frozen berries will be good and works well.
How to make muffins in an air fryer?
In an air fryer, bake the muffins for 20 minutes at 320F(160C), then another 5 minutes at 350F(175C)
How to make paper muffin tins?
Take the parchment paper and cut it into 10x10cm squares. Then fold the paper so that the fold lines are along the diagonals. Make cuts diagonally, cutting about 1cm short to the middle. Place paper liners in muffin tin and fill 3/4 full with dough. Detailed photo instructions are in the text recipe .
Blackberry Muffins
Equipment
- muffin baking form
- mixer
- whisk
Ingredients
- 2 oz unsalted butter
- 3.5 oz wheat flour
- 3.5 oz rice flour
- 7 oz brown sugar
- 2 pcs eggs
- 1 pc lemon zest
- 1 tbsp lemon juice
- 1/2 cup natural yogurt
- 1/2 tsp baking powder
- 5 oz blackberries
- Powdered sugar for serving
Instructions
- Remove all ingredients from the refrigerator 1 hour before cooking; they should be at room temperature.
- Zesting the lemon and squeeze lemon juice.
- In a mixing bowl, whisk the soft butter, add sugar and continue whisking until it dissolves. Add natural yogurt, lemon zest and lemon juice. Mix until well combined.
- In another mixing bowl, combine the wheat and rice flour, add baking powder and mix well.
- Step by step, combine dry ingredients to wet mixture.Add the blackberries and mix well.
- Preheat oven or airfryer to 320F(160C).
- Line a muffin tin with paper liners.If you don't have cupcake liners, you can make them yourself with parchment paper. How to make paper muffin tins you can see in the photo instructions below. I like handmade liners. It seems to me that baking looks more cozy and homey this way.
- Fill the muffin tin 3/4 full. Bake the blackberry muffins in the oven at 320F(160C) for 25 minutes. If you you cook in an air fryer, bake the muffins for 20 minutes at 320F(160C), then another 5 minutes at 350F(175C)
- Let the blackberry lemon muffins cool and icing them with sugar powder before serving.
