These Blackberry Muffins are tender and moist with loads of juicy and sweet blackberries! Made with better-for-you ingredients like whole wheat pastry flour, avocado oil, and Greek yogurt, they're a wholesome and fun summer treat. Perfect for breakfast, snacking, and even dessert.
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Buckle up, 'cause I have another summer baking recipe for you: blackberry muffins! Though technically you can make them any time of year, they shine in the warm weather months when blackberries are the freshest and sweetest.
These babies taste like a verified treat, but they're made with high-protein Greek yogurt, whole grain rich whole wheat pastry flour, heart-healthy avocado oil (source), and high fiber blackberries. In short, the kind of recipe I love making and that all three of us (toddler included!) adore eating.
Read on to discover all my tips for making these superb summer snackers (or breakfast beauties!), or add your own twist by mixing up the berries, stirring in zucchini or white chocolate chips, or making them processed sugar- or gluten-free! Let's get to it!
For more blackberry recipes, check out my Gluten-Free Blackberry Cobbler.
Why You'll Love This Recipe for Blackberry Muffins
There are many reasons to grab the mixing bowls and measuring cups and whip up these treats ASAP, including:
- Quick and Easy — With everyday ingredients, simple techniques, or expensive appliances, this blackberry muffins recipe is suitable for cooks of all levels and ready in just 30 minutes!
- Surprisingly Wholesome — Unlike bakery muffins that can pack in loads of calories, sugar, and fat, these healthy blackberry muffins are rich in whole grains, healthy fats, and fiber. They also boast a modest 5 grams of protein. Not bad for a homemade treat!
- Kids Love Them! — When I have these muffins on hand, our little guy always requests them as soon as he gets up. Chris and I love snacking on them and enjoying them with a hot cup of coffee, too!
Ingredients and Substitutions
Blackberries - These deep purple-hued berries are juicy, sweet, and occasionally tart — perfect for adding to a lemon-essenced muffin batter! You can use fresh or frozen berries. I prefer fresh berries in the summer months and frozen ones for the rest of the year (out of season, fresh berries are often lackluster). If using frozen, do not thaw them before adding to the batter.
Sugar - For sweetness, essential to berry muffins. To make processed sugar-free muffins, substitute organic cane sugar.
Whole Wheat Pastry Flour - Adds whole grains without making the crumb tough! If you don't have or can't find it, use all-purpose flour.
Greek Yogurt - This adds moisture and makes the crumb tender. Although vanilla Greek yogurt can be used in a pinch, I recommend plain yogurt whenever possible. Any fat percentage works!
Lemon Zest - For a fresh and light lemony brightness! Zest a whole lemon with a microplane or fine grater, creating about 3 teaspoons of fresh lemon zest.
Eggs - These bind the batter, holding it together as it rises. You will need 2 large eggs brought to room temperature for about 30 minutes. To quickly warm them, place them in a bowl of lukewarm water for 5 minutes.
Oil - I prefer to use avocado oil because of its neutral flavor and abundance of healthy fats, but you can also use vegetable, canola, or even melted coconut oil.
Milk - For a touch of moisture and richness! I recommend whole or 2% milk if possible.
Vanilla - For warmth and a light sweetness. Use pure vanilla extract for the best taste.
Baking Powder, Baking Soda, and Salt - The baking powder and soda help the muffins rise, and the salt seasons the batter, bringing out all its flavors.
How to Make Blackberry Muffins
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 400°F and line 12 muffin cups with muffin liners.
Step 2: Whisk the oil, sugar, egg, vanilla extract, Greek yogurt, milk, and lemon zest in a large bowl until well combined. Scrape down the sides of the bowl.
Step 3: In a small mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir until combined.
Step 4: Add the dry ingredients to the wet ingredients. Stir in until just combined.
Step 5: In a medium bowl, toss the blackberries with the additional tablespoon of flour until they are evenly coated.
Step 6: Using a rubber spatula, stir the floured berries into the batter mixture until just combined.
Step 7: Divide the batter between the prepared muffin tins. They will be pretty full.
Step 8: Sprinkle about 1 teaspoon of turbinado sugar onto each muffin.
Step 9: Bake the muffins for 5 minutes at 400°F. Reduce the oven temperature to 350°F and bake for 13-16 minutes longer or until a toothpick inserted into the center of the muffin comes out clean.
Step 10: Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool to your desired temperature. Enjoy!
Recipe Pro-Tips
- Measure accurately. For optimal results, weigh the flour using a food scale. They are cheap, easy to use, and helpful for almost any baking recipe. Otherwise, fluff the flour with a fork, scoop it into the measuring cups, and level off the tops.
- Cut the berries into small pieces. To prevent the berries from sinking to the bottom and better distribute their flavor throughout the muffins, large berries should be cut into 2 or 3 pieces, depending on their size.
- Don't overmix. Doing so makes the muffin crumb heavy and dense. Instead, fold the dry ingredients into the wet until just combined. A few streaks of flour are okay!
- Start at high heat. This is the secret to well-risen muffins, and a trick that many bakeries use! Bake the muffins at 400°F for 5 minutes, then reduce the temperature to 350°F for the remainder of the baking time. If you peek in when you adjust the heat, you will see that the muffins have already risen substantially.
- Optional streusel topping. I am a sucker for a turbinado sugar topping — it is simple and quick way to give the blackberry muffins a special touch. Plus, who doesn't like a sweet and crunchy top?! If you'd rather go the extra mile for a buttery crumb topping, you can sprinkle a streusel topping on the muffin tops before baking, using the one I shared in my raspberry muffin recipe.
Recipe Variations
- Mixed Berry: Use any combination of 2 cups of blackberries, blueberries, strawberries, and raspberries.
- White Chocolate Chips: Fold in ½ cup of white chocolate chips into the batter with the berries.
- Blackberry Zucchini: Add some extra veggies by swapping ½ cup of the blackberries with ½ cup of squeezed freshly shredded zucchini.
- Processed Sugar-Free: For an extra wholesome treat, swap organic cane sugar for white sugar.
- Gluten-Free: Substitute your favorite 1-to-1 gluten-free flour for the whole wheat pastry or all-purpose flour. Let the muffins rest for 30 minutes before baking, and cool them entirely to room temperature before enjoying.
High-Altitude Directions
Live at or above 3500 ft? I got you! Make perfectly fluffy and well-risen muffins with these easy adaptations:
- Reduce the sugar to ⅔ cup.
- Reduce the leavening agents, use ½ teaspoon baking powder and 1 teaspoon baking soda.
- Increase the flour to 2 cups (250g).
- Increase the heat. Bake the muffins at 400°F for the first 5 minutes, and then reduce the heat to 365°F (instead of 350°F).
Storage Directions
- Storing: Once cooled to room temperature, the blackberry muffins keep covered in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: They can also be frozen in a freezer-safe container for up to 3 months. Defrost them at room temperature for 30 minutes until thawed through.
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More Healthy Summer Muffin Recipes
If you liked and made this Blackberry Muffin Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you! 🫶
Recipe Card
Blackberry Muffins
Equipment
Ingredients
- ½ cup avocado or vegetable oil
- ¾ cup granulated sugar or organic cane sugar
- 2 large eggs brought to room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup plain Greek yogurt or sour cream
- ¼ cup milk
- Zest of a whole lemon about 3 teaspoons of zest
- 1 ¾ cups (220g) whole wheat pastry flour or all-purpose flour + 1 tablespoon of flour to coat the berries
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups fresh or frozen blackberries large pieces cut in halves or thirds (depending on their size)
- 3-4 tablespoons turbinado sugar or coarse sanding sugar
Instructions
- Preheat the oven to 400°F and line 12 muffin cups with muffin liners.
- Whisk the oil, sugar, egg, vanilla extract, Greek yogurt, milk, and lemon zest in a large mixing bowl until well combined. Scrape down the sides of the bowl.
- In a small mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir until combined.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- In a medium bowl, toss the blackberries with the additional tablespoon of flour until covered.
- Stir the floured berries into the batter until just combined.
- Divide the batter between the prepared muffin cups. They will be pretty full.
- Sprinkle about 1 teaspoon of turbinado sugar onto each muffin.
- Bake the muffins for 5 minutes at 400°F. Reduce the oven temperature to 350°F and bake for 13-16 minutes longer or until a toothpick inserted into the center of the muffin comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire cooling rack to cool to your desired temperature. Enjoy!
Notes
- Storing: Once cooled to room temperature, the blackberry muffins keep covered in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: They can also be frozen in a freezer-safe container for up to 3 months. Defrost them at room temperature for 30 minutes until thawed through.
- Measure accurately. For optimal results, weigh the flour using a food scale. They are cheap, easy to use, and helpful for almost any baking recipe. Otherwise, fluff the flour with a fork, scoop it into the measuring cups, and level off the tops.
- Cut the berries into small pieces. To prevent the berries from sinking to the bottom and better distribute their flavor throughout the muffins, large berries should be cut into 2 or 3 pieces, depending on their size.
- Don't overmix. Doing so makes the muffin crumb heavy and dense. Instead, fold the dry ingredients into the wet until just combined. A few streaks of flour are okay!
- Start at high heat. This is the secret to well-risen muffins, and a trick that many bakeries use! Bake the muffins at 400°F for 5 minutes, then reduce the temperature for the remaining baking time. If you peek in when you adjust the heat, you will see that the muffins have already risen substantially.
- Optional streusel topping. I am a sucker for a turbinado sugar topping — it is simple and quick way to give the blackberry muffins a special touch. Plus, who doesn't like a sweet and crunchy top?! If you'd rather go the extra mile for a buttery crumb topping, you can sprinkle a streusel topping on the muffin tops before baking, using the one I shared in my raspberry muffin recipe.
