These Blackberry Muffins are made with yogurt and fresh blackberries, and they are super easy to make; just mix the ingredients, scoop the batter, and let the oven do its magic.
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.
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.
While all the elements might look quite basic, Greek yogurt is key to activating the baking soda and making the finished dessert light, moist and fluffy.
The yogurt also helps add a tangy flavour which combines well with the sweet taste of the blackberries. Also, I am using only light brown sugar for the batter to bring an old-fashioned flavour and consistency to the muffins. I’ve saved the coarse white sugar for sprinkling on the top.
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.
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.
Storing Blackberry Muffins So They Last Longer
Here is my favorite way to store these muffins: I simply pack them into an airtight storage container or a large ziplock 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.
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
Blackberry Muffins With Yogurt
- 2 cups all purpose 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 Tbsp. flour
- 1 tablespoon coarse sugar , optional
- Preheat oven to 180C / 350F, 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.