Lighter Lemon Blackberry Muffins
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Lemon and blackberries pair up in these lighter muffins to make a decadent, summertime-flavor treat!
Course: Breakfast Meals
Cuisine: American
Servings: 12
Calories: 172 kcal
  • 3/4 cup of low-fat vanilla yogurt
  • 2 tbsp melted butter
  • 3 tbsp of lemon juice
  • 1 egg
  • 1 1/2 cups flour
  • 3/4 cup of white sugar
  • 1 tbsp baking powder
  • dash of salt
  • 2 tbsp of lemon zest
  • 2 pints of blackberries
  • extra white sugar for dusting
  • extra lemon zest for the top if desired
  1. Kick the tires and light the fires to 375 degrees.
  2. Whisk together your dry ingredients.
  3. Once those are mixed, add in the lemon zest.
  4. 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.
  5. 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.
  6. 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 Facts
Lighter Lemon Blackberry Muffins
Amount Per Serving
Calories 172 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 20mg 7%
Sodium 31mg 1%
Potassium 278mg 8%
Total Carbohydrates 33g 11%
Dietary Fiber 4g 16%
Sugars 17g
Protein 3g 6%
Vitamin A 5.3%
Vitamin C 23.5%
Calcium 9%
Iron 7.6%
* Percent Daily Values are based on a 2000 calorie diet.