Blackberry Muffins
User Reviews
5
Blackberry Muffins
Description
Blackberry Muffins are made by combining a flour-based dry mix with wet ingredients including almond milk, Greek yogurt, melted butter, eggs, and vanilla. The dry ingredients are whisked into the wet to form a batter that is then folded with blackberries lightly coated in flour to prevent sinking.
After refrigerating the batter for 30 minutes to help the muffins rise with a nice dome, the batter is portioned into a greased muffin tin, topped with raw cane sugar, and baked initially at 450°F to set the structure, then finished at 375°F for even cooking through. The result is a tender muffin with fruity juiciness from the blackberries and a slightly crisp sugary topping.
These muffins work well for breakfast, snacks, or brunch and provide a balance of moist crumb and fresh berry flavor. Using a mix of flours (white, whole wheat, or gluten-free 1:1) allows some flexibility with dietary preferences.
Ingredients
- 1 3/4 cup plus 1/2 teaspoon all-purpose flour divided (222g, white, whole wheat, or gluten-free 1:1
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup almond milk unsweetened, at room temperature
- 1/2 cup Greek yogurt 2% fat
- 6 tablespoons unsalted butter melted
- 1 egg large
- 1 egg yolk
- 1 teaspoon vanilla
- 1 cup blackberries halved, fresh
- 1 tablespoon cane sugar raw organic
Instructions
- Heat your oven to 450°F and spray a muffin tin with cooking spray or rub with oil.
- In a medium bowl, whisk 1 3/4 cup of the flour with the sugar, baking powder, and salt.
- In a separate large bowl, whisk milk, yogurt, butter, egg, egg yolk, and vanilla.
- Whisk the dry ingredients into the wet until just combined. Do not overmix.
- In a medium bowl, stir the blackberries with the remaining 1/2 teaspoon of flour and then gently fold into the batter.
- Cover and refrigerate the batter for 30 minutes (this makes the muffins nice and domed!).
- Once chilled, scoop into the muffin pan (I like using a big ice cream scoop) and sprinkle with the cane sugar.
- Bake for 5 minutes. Then, reduce the heat to 375°F and bake for another 15-16 minutes.
- Cool for 10 minutes in the pan and then transfer to a rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Muffins
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 31.7g | 11% |
| Protein | 5g | 10% |
| Fat | 8.7g | 13% |
| Saturated Fat | 4.8g | 24% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2.5g | 13% |
| Cholesterol | 56mg | 19% |
| Sodium | 289mg | 12% |
| Potassium | 51mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 15mg | 2% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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