The Best Blackberry Muffins

Name: The Best Blackberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 2 cups flour; 2 tsp. cinnamon; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 2 large eggs, room temperature; 1 cup sugar; 1 cup Greek yogurt, plain; 8 Tbsp. unsalted butter, melted and cooled; 1/2 Tbsp. lemon juice, fresh; 1 tsp. vanilla extract; 1 1/2 cup blackberries, tossed in 1 Tbsp. flour* (if large, cut them in half)

User Reviews

4.5

51 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12 muffins
Calories
254 kcal
Course
Breakfast
Cuisine
American

The Best Blackberry Muffins

Ulric Williams

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These Blackberry Muffins are fluffy, tender and perfect to have during breakfast or an afternoon snack! They are golden on top and filled with fresh juicy blackberries in the middle.

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Ingredients

Servings

Dry ingredients:

2 cups flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Wet ingredients:

2 large eggs, room temperature
1 cup sugar
1 cup Greek yogurt, plain
8 Tbsp. unsalted butter, melted and cooled
1/2 Tbsp. lemon juice, fresh
1 tsp. vanilla extract
1 1/2 cup blackberries, tossed in 1 Tbsp. flour* (if large, cut them in half)

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Instructions

Preheat oven to 400° F. Spray a 12-count muffin tin with non-stick baking spray and set aside.
In a mixing bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Set aside.
Add the eggs and sugar into the bowl of an electric stand mixer with the whisk attachment. Beat on high speed for 4-5 minutes, or until thick and light in color.
Set mixer to low speed and add in the Greek yogurt, melted butter, lemon juice and vanilla extract. Mix just until combined.
Using a rubber spatula, gently fold the dry ingredients into the wet ingredients.
Gently fold in the blackberries. Batter will be thick.
Scoop muffins in prepared muffin tin (I like to use a cookie scoop for this). Sprinkle coarse sugar on top (optional) and bake for 19-20 minutes or until tops are golden and a toothpick inserted into the center comes out clean. Cool for a few minutes and then enjoy.

Notes

Tossing the fresh blackberries in a tablespoon or two of flour helps to prevent the fruit from sinking to the bottom of the muffins. You need just enough flour to give the blackberries a light coating. Folding the flour-coated blackberries into the batter is the very last step, fold gently so you don't break the blackberries.