Blackberry Yogurt Muffins
User Reviews
5
Blackberry Yogurt Muffins
Description
These muffins blend all-purpose flour with whole wheat flour and use Greek yogurt and melted butter for moistness and a tender texture. Baking powder and baking soda leaven the batter, while cinnamon and salt add subtle warmth and balance. Fresh blackberries are lightly coated in flour to keep them suspended in the batter, ensuring even distribution throughout the muffins.
Baked at 350°F until a toothpick emerges clean, the muffins have a moist and soft crumb with bursts of fresh blackberry flavor. The optional glaze, made by straining blackberry puree and combining it with powdered sugar and yogurt, adds a bright, tangy sweetness that complements the muffins.
These muffins work well as a handheld breakfast or snack and highlight the natural taste of fresh blackberries without overpowering sweetness.
Ingredients
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 egg large
- 1 cup Greek yogurt plain, I used 0% Fage
- 2 tablespoons milk
- 1 butter melted and cooled, unsalted, stick
- 1 teaspoon vanilla
- 1 1/2 cups blackberry cut in half and lightly tossed in a tablespoon of flour, fresh
- 1 cup blackberries fresh; for puree
- yogurt glaze
- 1 cup powdered sugar
- 2 tablespoons Greek yogurt plain
- 1/2 teaspoon vanilla
- 2 tablespoons blackberry puree
Instructions
- Preheat oven to 350 degrees and line two muffin pans with paper muffin cups. Set aside.
- Whisk together the flours, granulated sugar, baking powder, baking soda cinnamon and salt in a large bowl.
- In a separate medium bowl, whisk together eggs, yogurt, milk, butter and vanilla.
- Form a well in the dry mixture ingredients and add the wet ingredients. Mix until moistened (do not over mix).
- In a small bowl, toss the blackberries with 1-2 teaspoons of flour, lightly dusting the fruit. Fold into the batter.
- Place muffin batter into prepared muffin cups and bake until toothpick comes out clean (17-20 minutes). Remove from oven and let cool sightly before removing from the muffin pan. Continue to cool on rack.
- For GLAZE
- Puree 1 cup of blackberries in a blender or food processor for about 1 minute. Remove and strain with a small holed sieve, leaving behind the seeds. Reserve two tablespoons of the puree for the glaze.
- Whisk together powdered sugar, Greek Yogurt, vanilla and blackberry puree.
- Drizzle over cooled muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 17Servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 232kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 38mg | 13% |
| Sodium | 209mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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