Blackberry Muffins
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 summer treat. Perfect for breakfast, snacking, and even dessert. Let's go!
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
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.
- 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.
Nutrition
Calories: 230kcalCarbohydrates: 31gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 28mgSodium: 192mgPotassium: 133mgFiber: 3gSugar: 17gVitamin A: 98IUVitamin C: 5mgCalcium: 52mgIron: 1mg
Tried this recipe?Let us know how it was!
