5 from 27 votes
Blackberry Muffins
Blackberry Muffins are tender, slightly sweet baked treats studded with juicy blackberries and topped with a nutty, crumbly streusel mixture that includes brown sugar, lemon zest, and pecans. The muffins combine whole wheat and all-purpose flours for a balanced texture, with hints of cinnamon and vanilla adding warmth. They make a hearty breakfast or a snack.
Prep Time
15 mins
Cook Time
25 mins
Cooling Time
10 mins
Total Time
50 mins
Servings:
12
muffins
Calories:
230 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 230
% 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.