Easy Lemon Blackberry Muffins
Bright, soft, and bursting with juicy berries, these lemon blackberry muffins are a naturally gluten-free treat that’s light, wholesome, and bursting with flavor. Perfect for breakfast, snacks, or even dessert, they store and freeze beautifully, making them a convenient, make-ahead option for busy days.
Equipment
- 1 Electric Citrus Juicer
- 12 Nonstick Parchment Muffin Liners
- 1 12-Cup Muffin Pan
- 1 Fine-Mesh Flour Sifter
- 1 Silicone Spatula
Ingredients
Dry Ingredients:
- 2 ¼ cups oat flour
- ½ cup blanched almond flour finely ground
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup water
- ½ cup non-dairy milk
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest about 1 lemon
- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- ½ teaspoon pure vanilla extract
Add-Ins & Toppings:
- 1 ½ cups fresh blackberries small-sized preferred
- 2 –3 tablespoons fresh blackberries for topping
Lemon Glaze (optional):
- 3 tablespoons confectioners’ sugar organic
- 1 teaspoon lemon juice adjust for thickness
Instructions
- Prepare Your Baking Station: Begin by preheating your oven to 350°F (175°C) so it’s ready when your batter is mixed. Position an oven rack in the center for even baking. Line a 12-cup muffin pan with nonstick parchment liners to prevent sticking and make removal effortless. If you don’t have liners, lightly grease each cup with coconut oil or a nonstick spray.
- Measure and Combine the Dry Ingredients: In a large mixing bowl, sift together oat flour, almond flour, baking soda, baking powder, and salt. Sifting not only removes lumps but also aerates the flours, resulting in a lighter, fluffier muffin texture. Once sifted, give the mixture a gentle whisk so all leavening agents are evenly distributed. Set this bowl aside.
- Warm the Liquids for Smooth Mixing: In a small, microwave-safe bowl, combine the water and non-dairy milk. Heat in short 10-second intervals until just warm to the touch. This step ensures that when you add the melted coconut oil later, it stays liquid rather than solidifying from cold liquids.
- Mix the Wet Ingredients: In a medium mixing bowl, whisk together the warmed water-milk mixture, fresh lemon juice, lemon zest, melted coconut oil, coconut sugar, maple syrup, and vanilla extract. Whisk until the coconut sugar dissolves completely and the mixture looks uniform. The lemon zest will release its fragrant oils at this stage, infusing the liquid mixture with bright citrus aroma.
- Combine Wet and Dry Components: Pour the wet ingredient mixture into the bowl of dry ingredients.Using a whisk, stir gently but thoroughly, ensuring there are no pockets of unmixed flour. Avoid overmixing, as this can make the muffins dense. The batter should be thick but pourable, with a slightly rustic texture from the oat flour.
- Fold in the Blackberries: Switch to a silicone spatula or large spoon, and carefully fold 1 ½ cups fresh blackberries into the batter. Use a gentle folding motion from the bottom of the bowl upward to prevent breaking the berries and turning the batter purple. Smaller berries work best here because they distribute evenly and maintain their shape during baking.
- Fill the Muffin Cups: Scoop the batter evenly into the prepared muffin cups. For tall, bakery-style domes, fill each cup nearly to the brim. If you prefer a slightly smaller muffin with more servings, fill about ¾ full. For extra visual appeal and bursts of fruit, gently press one or two small blackberries into the top of each filled cup.
- Bake to Perfection: Place the muffin pan in the preheated oven and bake for 22–27 minutes, depending on your oven’s heat accuracy. At the 22-minute mark, insert a toothpick into the center of a muffin; if it comes out clean or with just a few moist crumbs, they’re ready. If there’s wet batter on the toothpick, bake for another 2–3 minutes before testing again.
- Cool the Muffins: Once baked, place the entire pan on a cooling rack for 30 minutes. This resting time allows the muffins to set and prevents them from breaking when removed from the pan. After 30 minutes, carefully lift each muffin out and place them directly on the cooling rack to cool completely—about 1 additional hour—before glazing or storing.
- Prepare the Lemon Glaze (Optional): In a small bowl, combine confectioners’ sugar and lemon juice. Start with less lemon juice and gradually add more until the glaze reaches a thick yet pourable consistency. Whisk until completely smooth. If you prefer a more intense lemon flavor, add a touch more zest.
- Glaze and Serve: Once muffins are fully cooled, use a spoon to drizzle the glaze over the tops, letting it gently cascade down the sides. Serve immediately for the best texture and flavor.
- Store for Freshness: Place muffins in an airtight container. Store in the refrigerator for up to 1 week or in a cool, dark pantry for 2–3 days. For longer storage, freeze unglazed muffins for 1–2 months, thawing at room temperature for about 30 minutes or warming in the microwave in short bursts before enjoying.
Notes
- Use smaller blackberries for even distribution and better texture.
- Warm the water and non-dairy milk before mixing to prevent coconut oil from solidifying.
- Do not overmix the batter—this helps keep muffins light and tender.
- Fill muffin cups almost to the top for bakery-style domes.
- Let muffins cool completely before glazing to avoid melting the topping.
- Oat flour can be made at home by blending rolled oats until fine.
- For a stronger lemon punch, increase zest or add a touch of lemon extract.
- Maple syrup and coconut sugar keep the sweetness natural and refined sugar-free.
