These soft, lemony, and oh so delicious easy lemon blackberry muffins with an oat streusel might be my favorite muffin of the summer! They have the perfect texture, just the right amount of bright lemon flavors, are full of juicy fresh blackberries, and are topped with a crispy oat streusel. They taste like a blackberry crisp, but in the form of a muffin!
If you have never tried Blackberry muffins, this is your sign to give them a go! I promise, they will not disappoint if you love the late summer fruit! Enjoy them as a snack, sweet breakfast or as tasty dessert to satisfy the sweet tooth.
What makes these lemon blackberry muffins with an oatmeal crumble special
So, what exactly makes these berry muffins so special? I really love all fruit muffins, like my red, white and blue muffins, but this one is the best end of summer recipe when blackberries are in season! There are few things that will have you running to the store (or your backyard) to get some juicy blackberries so you can make these easy muffins.
Bursting with lemon flavors: these blackberry muffins have lemon juice and lemon zest, so each bite is full of the bright and citrus flavors! This brings another layer to the muffins that compliments the blackberries perfectly.
The texture: The batter is made up of buttermilk, oil, and Greek yogurt. All these ingredients keep the muffins so soft, moist and tender!
Oat Streusel Topping: The oat streusel topping has old fashioned rolled oats, cinnamon, brown sugar, flour, butter and a pinch of salt. This combination creates a sweet, and cinnamon topping that adds some crunch to the muffins. Each bite resembles a blackberry crisp with the oat streusel!
Easy to make: This lemon blackberry muffin only takes a handful of ingredients and less than 30 minutes to make from start to finish! And there are only two components to the recipe, so the steps to make this blackberry muffin recipe is minimal. Which makes it the perfect muffin to make as part of breakfast, or as a delicious snack!
Tips and tricks to making these lemon blackberry muffins
Before you heat up the oven and line the muffin tin, here are some tips and tricks for success!
- Do not over mix the batter! You can use an electric hand mixer for the wet ingredients, but make sure to switch to a large spoon or spatula. Stir the dry ingredients in until just mixed. It is ok if there are some lumps! And then just gently fold the blackberries into the batter.
- To make it easy to scoop the batter into the muffin tins, us an ice cream scoop! It makes it so much easier, faster and cleaner than trying to use a regular spoon!
- Watch your bake time so these muffins do not get overbaked. There’s a variety of factors, such as difference in oven temperature, that can affect how long it takes to reach the perfect bake time. Start low and give the muffins a check. You will want to take the muffins out as soon as the batter has set! A toothpick should come out clean once done.
- If you use salted butter instead of unsalted in the oat streusel topping, do not add the pinch of salt!
- These easy lemon blackberry muffins can be stored at room temperature for up to 2-3 days. Or in the refrigerator for up to 4 days. If you choose to store them in the refrigerator, just place them in the microwave for a few seconds to warm them up before enjoying.
Ingredient substitutions and variations
For the best results, try not use substitutions with this recipe. But things come up, ingredients sometimes are MIA, or maybe you need a replacement due to an allergy. So here are some ingredient substitutions if needed.
Greek Yogurt: You can use sour cream or regular yogurt as a replacement for the Greek yogurt. If you need to make this dairy-free, use a dairy free yogurt as a replacement.
Buttermilk: If you do not have buttermilk, you can make your own in a pinch! Just use 1/2 cup of regular milk and mix it with 1/2 tablespoon of lemon juice or white vinegar. Mix and let it sit for about 5 minutes. The milk should slightly curdle. You can also make this diary free by replacing the milk with a milk alternative, such as almond, oat or coconut milk.
Unsalted Butter: If you need to make these dairy free, you can opt for a dairy free butter or coconut oil as a replacement. If the butter has added salt to it, just skip the pinch of salt in the streusel topping!
All-Purpose Flour: If you need to make this recipe gluten-free, swap the all-purpose flour with a 1:1 ratio gluten-free flour, such Bob’s Red Mill. Make sure to switch the flour in the oat streusel topping as well. And if you need it to be gluten-free, use a rolled oats marked gluten-free to be sure there was no cross contamination.
Blackberries: The star of this recipe, the blackberries! I have only used fresh blackberries with this recipe and have not tried it with frozen. You can give it a try if you wish. I would not defrost the frozen berries prior to using them, just place them right into the batter frozen. You may need to increase the baking time by 3-5 minutes when going frozen.
Neutral cooking oil: Try to stick with a neutral tasting oil, such as canola oil, vegetable oil, or avocado oil. You could use coconut oil or olive oil if prefer, but it will impact the flavor of the muffins.
Old fashioned rolled oats: Old fashioned rolled oats have the perfect texture for this recipe. But you can swap them out for instant oats in a pinch. I would avoid steel cut oats as the texture may be too tough in this recipe.
If you give this recipe a try, I would love to know your thought in the comments below! And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love these muffins as much as our family did!
Easy Lemon Blackberry Muffins with an Oat Streusel Topping.
Ingredients
- 1/2 C. Greek yogurt
- 1/2 C. Oil Canola or Avocado work well
- 2 eggs
- 1/2 C. Buttermilk
- 1/2 C. Sugar
- 1 tsp. Vanilla extract
- 1 1/2 C. All-Purpose Flour
- 1/2 tsp. Salt
- 2 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1½ C. Blackberries
- 1 lemon zest and juice 2 tablespoons
Oat Streusel:
- 5 Tbsp. Butter unsalted and melted
- 1/3 C. Brown sugar
- 1/4 C. All-purpose flour
- 3/4 C. Old fashioned rolled oats
- 1 Tbsp. Cinnamon
- Pinch of salt
Instructions
- Preheat oven to 400 degrees F. Combine the flour, baking soda, baking powder, and salt together in a medium bowl. Mix and set aside.
- In a large mixing bowl, add the eggs, oil, Greek yogurt, buttermilk, sugar, and vanilla extract. Whisk together until smooth. Stir in the dry ingredients and mix until just combined. Fold in the blackberries.
- To make the oat streusel topping, combine the brown sugar, flour, brown sugar, rolled oats and pinch of salt. Add the melted butter and stir until combined.
- Divide the muffin batter into 12 muffin tins with muffin liners. Evenly top each muffin with the oat Streusel. Bake for 5 minutes at 400 degrees, then reduce heat to 350 degrees for 13-15 minutes more or until the batter is set. Let cool and enjoy!
