These Blackberry Muffins are the perfect breakfast, dessert or snack to curb your sugar cravings. Are you dreaming of biting into a crumbly golden-brown crust but mushy with sweet and tangy blackberries from the inside? Then you've landed at the right place.
With the following recipe, you’ll be able to whip up some Blackberry Muffins in less than 40 minutes and hone your skills with every single batch you make!
What are Muffins?
Muffins are a part of the classic breakfast food of England and America baked in a variety of flavours and textures. Today we find muffins in every coffee shop, big or small. However, they weren't such a common sight back in the day. In the Victorian era, young men rang bells to sell these delicious sweetbreads to customers who would wait until their afternoon tea to relish the baked goods.
In the 19th century, these men with their muffin carts were called the Muffin Men. These carts were the inspiration behind the famous English song, "Here Comes the Muffin Man". Although we understand the dessert is just as exciting enough today to sing a song about, we'd like to save you the embarrassment. Here we'll share with you the Blackberry muffin recipe infused with the richest flavour, perfected with crusty, chewy tops.
Why This Blackberry Muffins Recipe Works?
Well, because it’s tried and tested. All the ingredients work really well to bring out the best taste imaginable. While all the elements might look quite basic, Greek yoghurt is key to activating the baking soda and making the finished dessert light and fluffy. The yoghurt also helps add a tangy flavour which combines well with the sweet taste of the blackberries. Also, we’re using only light brown sugar for the batter to bring an old-fashioned flavour and consistency to the bread. We’ve saved the coarse white sugar for sprinkling on the top.
What’s inside the Blackberry Muffins?
- Plain flour: Measure thoroughly.
- Baking powder: Use the best quality.
- Baking soda: Don’t confuse this with baking powder.
- Salt: You can leave this out if the butter you’re using is salted.
- Eggs: Make sure they are at room temperature before you start prepping.
- Light brown sugar: Use this in all your baking expeditions from now on.
- Greek yoghurt: Use your favourite brand, the taste matters.
- Unsalted butter: If you’re using salted butter, then this is another reminder to skip the salt.
- Vanilla extract: Did you know it helps enhance all the other flavours in the recipe?
- Fresh blackberries: Yes you can use frozen blackberries if that’s all you can find.
- Milk: Use whichever one you please.
- Coarse white sugar: To sprinkle on top.
How to Make Blackberry Muffins?
- Preparation: Preheat oven to 180° C, and line a 12-count muffin tin with a baking liner.
- Start combining the ingredients: In a mixing bowl, whisk eggs, vanilla extract and sugar well until thick and light.
- Add the second set of ingredients: Whisk in butter, yoghurt and milk until combined.
- Finish combining all the remaining ingredients: Stir in flour, baking powder, baking soda, salt and fold in the blackberries.
Almost there - After achieving a smooth consistency, scoop the batter in the prepared muffin tin and sprinkle some coarse sugar on top.
- Place the muffin tin in the oven.
- Bake for 20-25 minutes or check until the tops are golden. Best served warm.
- Allow the muffins to cool off for a few minutes, and serve warm.
Top Tips!
- If you’re using frozen blackberries, we suggest you don’t thaw them and retain all that extra moisture. Instead, roll them in regular flour before throwing them into the batter. The flour helps retain the extra moisture and stops the berries from sinking to the bottom.
- Taste your berries before plopping them in the batter. This helps you alter the quantity of the various ingredients, keeping in mind the desired sweetness and flavour of the batter accordingly.
- Use an ice-cream scoop or soup ladle to transfer the batter in the muffin tins to avoid making a mess.
- To prevent the batter from overflowing the muffin tin, make sure while pouring the batter into the muffin tin to fill them only two-thirds full. This will leave enough room for the muffin to rise without any mess.
Recipe Variations
- You can replace the blackberries with any berries of your choice. You can add strawberries, blueberries or raspberries or go all out and make mixed-berry muffins.
- You can substitute the butter for a healthier alternative like olive oil.
- If you don’t have Greek yoghurt on hand, you can use sour cream or just plain yogurt as an alternative.
- You can substitute plain flour with whole wheat flour for a healthier alternative. However, The taste will differ from the original recipe, but hey, it’s healthier after all.
Serving Suggestions
You won’t possibly be able to devour these freshly baked goodies in a single serving. So, savour these baked Blackberry Muffins for breakfast or snack on them with your favourite drink. We like our muffins best served alongside a hot cup of tea or coffee.
Storing Blackberry Muffins So They Last Longer
A good way to store muffins is to pack them into an airtight storage container or a large zip log bag lined with paper towels. The paper towels will help absorb the excess moisture and prevent them from becoming soggy. However, if you want to store them for beyond four days, you can place them in the freezer, where they can last for up to a month or two. So, whenever you’re craving some of your own baking, you can thaw and reheat the muffins as a quick snack. Alternately, you can also refrigerate the batter instead of the muffins.
Recipe FAQs
You can use any sugar you have available at home. But light brown sugar is the best for baking because it easily dissolves into the batter, unlike coarse white sugar and brings its own unique taste to the finished recipe.
The ideal muffin is golden-brown with a chewy outside and a soft, moist inside. Although it’s common for muffins to have uneven crumb grains or holes and tunnels throughout, you can avoid them with proper mixing. Proper mixing means you check all your ingredients are close to room temperature before pouring them in and avoid over-mixing with a hand-blender.
When used with precision, the right amount of salt acts as an enhancer that brings out the best characteristics of all the ingredients included in the batter.
There could be a few reasons for this. The oven temperate may not be hot enough, the batter might not be adequately mixed, or the muffin tin you are using may be too large. Start by preheating the oven 10 to 15 minutes prior and gradually bringing it up to the temperature required for the recipe. You might have to experiment a little bit with the baking time and this recipe before you bake your first flawless batch of yummy Blackberry Muffins. Don't worry; practice makes perfect.
More Muffin Recipes
- Nutella Stuffed Chocolate Muffin Recipe
- Easy Homemade Raspberry Muffins
- Moist Lemon Blueberry Muffins With Lemon Glaze
- Easy Chocolate Chip Banana Muffins
Blackberry Muffins
Ingredients
- 2 cups plain flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs , room temperature
- 1 cup light brown sugar
- 1 cup Greek yogurt , plain
- ½ cup unsalted butter , melted and cooled
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 ½ cups blackberries , tossed in 1 tablespoon flour
- 1 tablespoon coarse sugar , optional
Instructions
- Preheat oven to 180° C, line a 12-count muffin tin with a baking liner.
- In a mixing bowl, whisk eggs, vanilla extract and sugar well until thick and light.
- Whisk in butter, yoghurt and milk until combined.
- Now, stir in flour, baking powder, baking soda and salt and fold in the blackberries.
- Scoop the batter in the prepared muffin tin and sprinkle some coarse sugar on top.
- Bake for 20-25 minutes or until the tops are golden. Allow the muffins to cool for a few minutes, then serve.
Notes
- If you’re using frozen blackberries, we suggest you don’t thaw them and retain all that extra moisture. Instead, roll them in regular flour before throwing them into the batter. The flour helps retain the extra moisture and stops the berries from sinking to the bottom.
- Taste your berries before plopping them in the batter. This helps you alter the quantity of the various ingredients, keeping in mind the desired sweetness and flavour of the batter accordingly.
- Use an ice-cream scoop or soup ladle to transfer the batter in the muffin tins to avoid making a mess.
- To prevent the batter from overflowing the muffin tin, make sure while pouring the batter into the muffin tin to fill them only two-thirds full. This will leave enough room for the muffin to rise without any mess.
Nutrition
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These muffins are so delicious, I love blackberries, and they go so well with this muffin recipe.