Blackberry Muffins
User Reviews
5
Blackberry Muffins
Description
These Blackberry Muffins blend all-purpose and whole wheat flour with sugar, baking powder, baking soda, cinnamon, and lemon zest to create a flavorful batter. The addition of Greek yogurt and melted butter provides moisture and richness. Fresh or frozen blackberries are gently folded in to avoid breaking and maintain juicy bursts throughout.
The muffins are topped with a streusel made of brown sugar, flour, lemon zest, butter cut into oat-sized pieces, and pecans, adding a sweet, nutty crunch against the soft crumb of the muffin. Baking at 375°F yields muffins with golden tops and tender insides that hold the berries well.
They can be stored in a sealed container for up to three days, making them a convenient make-ahead option for breakfasts or snacks. The lemon and cinnamon flavoring pairs nicely with the sweetness of blackberries, balancing tastes.
Ingredients
For the topping:
- 3 tablespoons brown sugar
- 1/4 cup all-purpose flour
- lemon zest; grated; 1/2
- 3 tablespoons butter softened, unsalted
- 1/3 cup pecans or sliced almonds, chopped
For the muffins:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- lemon zest; grated; 1/2
- 1/4 teaspoon salt
- 1 egg beaten
- 1 cup Greek yogurt
- 4 tablespoons butter melted, unsalted
- ½ teaspoon vanilla extract
- 1 1/2 cups blackberries unthawed, fresh or 2 1/2 cups frozen unsweetened
Instructions
- Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.
To make the topping:
- In a small bowl, stir together the brown sugar, flour and lemon zest. Cut butter into 1/2 inch pieces and sprinkle over mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat sized. Add the nuts and stir to combine. Set aside.
To make the muffins:
- In a large mixing bowl, stir together the flours, sugar, baking powder, baking soda, cinnamon, lemon zest and salt.
- In a small mixing bowl, combine the egg, yogurt, melted butter and vanilla extract. Pour the yogurt mixture into the flour mixture and stir just until evenly mixed. The batter will be slightly thick and lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed. Be careful not to break up the fruit. Do not over-mix.
- Divide the batter evenly among the prepared muffin cups. Top each muffin with topping, dividing evenly. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Allow to cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
Notes
- Store muffins in a sealed container to keep them fresh for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 230kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 108mg | 5% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 262IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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