Blackberry Muffins With Yogurt

I had some blackberries in the fridge, and I wanted to use them, so I made these super easy Blackberry Muffins with yogurt and fresh blackberries.

All I did was mix the ingredients, scoop the batter, and let the oven do its magic.

Blackberry Muffins

Blackberries are actually my favourite berries ever! They are sweet, tangy and delicious! These muffins are perfect for breakfast, dessert or snack; I also pack them into my daughter's lunchbox.

Greek yogurt is my secret for making these muffins sooo light, moist and fluffy.

Also, I am using only light brown sugar for the batter to bring an old-fashioned flavor to the muffins. I’ve saved the coarse white sugar for sprinkling on the top.

So, 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.

You'll Need

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

Flour: I use all-purpose flour, and I recommend measuring it thoroughly.

Baking powder and Baking soda: Use the best quality; they will help raise the muffins and give them a fluffy texture.

Eggs: Make sure they are at room temperature before you start prepping.

Light brown sugar: To sweeten the muffins.

Greek yogurt: If you don’t have Greek yogurt on hand, you can use sour cream or just plain yogurt as an alternative.

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 flavors in the recipe?

Fresh blackberries: I like using fresh blackberries, but yes, you can use frozen blackberries. However, I highly recommend thawing and rolling 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.

Tip: You can replace the blackberries with any berries of your choice.

Milk: I used full-fat milk. However, you can substitute for skimmed or non-dairy milk.

Coarse white sugar: To sprinkle on top.

How to Make Blackberry Muffins With Yogurt?

One: Preheat oven to 180C / 350F, and line a 12-count muffin tin with a baking liner. Also, mix the blackberries with 1 tablespoon flour to prevent the blackberries from sinking to the bottom.

Two: In a mixing bowl, whisk eggs, vanilla extract and sugar well until thick and light.

Three: Whisk in butter, yogurt and milk until combined. Stir in flour, baking powder, baking soda, salt and fold in the blackberries. Almost there!

Four: After achieving a smooth consistency, scoop the batter in the prepared muffin tin and sprinkle some coarse sugar on top.

Tip: Use an ice-cream scoop or soup ladle to transfer the batter in the muffin tins to avoid making a mess.

Five: Place the muffin tin in the oven. Bake for 20-25 minutes or check until the tops are golden. Allow the muffins to cool off for a few minutes, and serve warm.

Tip: 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.

Top Tips!

I sometimes like to taste my berries before plopping them in the batter. This helps me alter the quantity of the various ingredients, keeping in mind the desired sweetness and flavor of the batter accordingly.

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.

More Muffin Recipes

• Nutella Stuffed Chocolate Muffin Recipe
• Easy Homemade Raspberry Muffins
• Moist Lemon Blueberry Muffins With Lemon Glaze
• Easy Chocolate Chip Banana Muffins
• Easy Banana Nutella Muffins
• Mango Muffins 
• Lemon Drizzle Muffins

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