Lighter Lemon Blackberry Muffins

5 from 5 votes
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  2. Lighter Lemon Blackberry Muffins Recipe
Lemon Blackberry Muffins with Muffin Liner on Dark Background

Sometimes, you just want to eat out of season.

There, I said it.

Yes, I know that fruits brought up to us in the winter have a higher carbon footprint, I know that they are also more expensive and I know that they aren’t always the best quality.

But dang it, Edmonton winters are long. We need some tasty fruit treats once in a while that aren’t frozen or canned. It’s amazing how a tasty little muffin with bursts of summer flavor can lift your spirits up!

I don’t usually make lower-fat muffins but my lemon ones are so delicious and light that I knew I was going to use that base recipe. Plus let’s face it; wintertime we all eat like bears and when you throw in the holidays? Yikes.

Now they aren’t exactly the very lowest calorie and lowest fat muffin out there, but I have found that by using a delicious low-fat vanilla yogurt and a mere couple of tablespoons of melted butter you can achieve a pretty tasty muffin! Let’s face it, who wants to eat a sawdust muffin?

The secret to make these beauties is to roll three blackberries in sugar and place them on top.

three blackberries rolled in sugar and placed on top of Lemon Blackberry Muffin dough

So if you are starting to have the snow blues, these are definitely something to cheer you.

Lemon Blackberry Muffins with Muffin Liner on Dark Background with fresh Blackberry

Happy baking everyone!




Lemon and blackberries pair up in these lighter muffins to make a decadent, summertime-flavor treat! #muffins #blackberry #lemon
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Lighter Lemon Blackberry Muffins

Lemon and blackberries pair up in these lighter muffins to make a decadent, summertime-flavor treat!
5 from 5 votes
Lemon Blackberry Muffins with Muffin Liner on Dark Background with fresh Blackberry
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Breakfast Meals
Karlynn Johnston


  • 3/4 cup of low-fat vanilla yogurt
  • 2 tablespoons melted butter
  • 3 tablespoons of lemon juice
  • 1 egg
  • 1 1/2 cups flour
  • 3/4 cup of white sugar
  • 1 tablespoon baking powder
  • dash of salt
  • 2 tablespoons of lemon zest
  • 2 pints of blackberries
  • extra white sugar for dusting
  • extra lemon zest for the top if desired


  • Kick the tires and light the fires to 375 degrees.
  • Whisk together your dry ingredients.
  • Once those are mixed, add in the lemon zest.
  • Combine the yogurt, melted butter, lemon juice and egg. I whisked mine together rather rapidly to ensure a complete mix. Add to the dry ingredients and combine.
  • Grease the tins or line them with paper muffins cups and fill them 1/3 of the way, then place a blackberry on the batter. Fill the rest of the tin to 2/3 of the way. Roll 3 blackberries on sugar and place on top of the muffin. Sprinkle on extra lemon zest if desired.Repeat for all 12 muffins.
  • Bake at 375 for 14-17 minutes, until the tops spring back when touched. The lovely brown outside is thanks to the smidgen of butter in the recipe, toasting it up. This makes a perfect, beautiful dozen.

Nutrition Information

Calories: 172kcal, Carbohydrates: 33g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 20mg, Sodium: 31mg, Potassium: 278mg, Fiber: 4g, Sugar: 17g, Vitamin A: 265IU, Vitamin C: 19.4mg, Calcium: 90mg, Iron: 1.4mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Debbie says

    My grand daughter has a diary allergy what can I substitute for the low-fat vanilla yogurt? And we would use plant base butter. Can we make these in the mini muffin pan. Thanks

  2. Tiffany says

    I have to add one more thing. I had to bake these for about 28 minutes. The 14-17 minutes was nowhere near enough time.

  3. Tiffany says

    I just made these. The batter seemed really thick and doughy. I needed only 1pt of blackberries because I only got 10 muffins out of the batter.
    They are delicious though so 4/5.
    How do you get runnier batter/more muffins?

    Ps been following you for years 🙂5 stars

    • The Kitchen Magpie says

      I am SO jealous. We can’t grow them here. \U0001f62b

  4. kristygardner says

    Oh Karlynn! You just called me OUT! I DO sometimes want to eat out of season. I do I do I do. I don’t do it often but I do want to. Especially when I see gorgeous blackberries in a supple, moist little muffin like these ones. They look darn tootin good lady!!

  5. Keyko Davidson says

    Next outing I am getting blackberries… Yum!

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