5 from 12 votes
Blackberry Muffins
These Blackberry Muffins deliver a moist and tender crumb enriched with Greek yogurt and almond milk, balancing sweet and tart flavors. The blackberries are gently folded into the batter to provide bursts of juicy fruit. Chilling the batter before baking encourages domed tops and a pleasant texture, while a sprinkle of cane sugar on top adds a subtle crunch.
Prep Time
10 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
55 mins
Servings:
10
Muffins
Calories:
224 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 10 Muffins
Amount Per Serving
Calories 224
% 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.