Sweet and tangy are a perfect match in these Blackberry Muffins! Pops of color and fruitiness paired with a sugary, crackly top! So much YUM!
Tangy! Sweet! A little sour!
That is what these muffins are all about.
From the crackly sugar tops, reminiscent of the healthy blueberry muffins, to the chewy muffin base that is BURSTING with blackberry-liciouness akin to my vegan coffee cake with blackberry swirl, these muffins are just DANG GOOD.
Although a tip from Mr. FFF: he says to use even more sugar on top *eye roll*
Whether you take his advice, I can say 110% confidently that you are really going to dig these little berry-licious gems.
Why you will LOVE This Recipe
Raise your hand if you LOVE muffins! My hand is DEFINITELY in the air because muffins are just the most tasty, versatile, perfect on-the-go breakfast and snack there ever was. I love baking up a batch of healthy oat bran muffins or applesauce muffins and you know I can’t resist healthy chocolate peanut butter muffins either! Today’s blackberry muffin recipe is going to become one of your new faves- the muffins are perfectly sweet, tender and moist and have that unique, deep and delicious blackberry flavor!
The star of these healthy blackberry muffins is most definitely the blackberries, but you’ll also need a handful of typical baking ingredients to make them, too. Here’s the list of ingredients you’ll need to gather up before you get baking:
- All purpose, white whole wheat, or gluten free flour
- Baking Powder
- Unsweetened Almond Milk
- 2% Greek Yogurt or sour cream
- Unsalted butter, melted
- Egg Yolk
- Fresh Blackberries
- Raw Organic Cane Sugar
How to make Blackberry Muffins
Turn on your oven and let it preheat while you work. Spray a muffin pan generously with cooking spray or rub it well with oil. Set aside.
In a medium bowl, add most of the flour, the sugar, baking powder and salt and whisk to combine. In a larger bowl, add the milk, yogurt, butter, egg, egg yolk and vanilla and whisk to combine. Whisk the dry ingredients into the bowl of wet ingredients until JUST combine, ensuring that you don’t overmix. Stir the blackberries with the remaining flour, then fold them into the batter.
Cover the batter with plastic wrap and place it in the fridge to cool for a bit.
Once chilled, scoop the batter evenly among the muffin pan, sprinkling the tops with cane sugar. Pop the pan in the oven and bake for a few minutes, then reduce the heat and continue baking until the muffins are lightly golden and domed, and a toothpick comes out clean when inserted.
Let the muffins cool on a wire rack, then serve and enjoy! You’ve just made your own blackberry muffins from scratch!
Fresh or Frozen Blackberries for Blackberry Muffins?
When baking up a batch of berry muffins, I recommend using fresh ones just for the juicy texture once they are baked. However, if you only have frozen blackberries for this muffin recipe, they should work great too!
How to store Muffins
Once you’ve baked up a batch or two of these tasty and fluffy muffins, you will want to make sure you store them so that they keep well. Since they are moist and have fresh berries, I recommend storing them in the fridge in an airtight container for about 3-5 days. If you want to freeze them, I recommend storing them in an airtight freezer safe container or in a zip lock style freezer bag. They will last in the freezer for up to 3 months!
more recipes you’ll want to try
- gluten free rhubarb crisp with strawberries
- vegan breakfast bar recipe with bananas and raspberries
- cheesecake stuffed strawberries
- 1 3/4 Cup + 1/2 tsp All purpose, white whole wheat or GF 1:1 flour, divided (222g)
- 3/4 Cup Sugar
- 1 Tbsp Baking powder
- 1/2 tsp Salt
- 3/4 Cup Unsweetened almond milk, at room temperature (or milk of choice- make sure it's room temp or the butter will seize up)
- 1/2 Cup 2% Greek yogurt (sour cream would work too)
- 6 Tbsp Unsalted butter, melted
- 1 Large egg
- 1 Egg yolk
- 1 tsp Vanilla
- 1 Cup Fresh blackberries, halved
- 1 Tbsp Raw organic cane sugar
- Heat your oven to 450 degrees and spray a muffin tin with cooking spray or rub with oil.
- In a medium bowl, whisk 1 3/4 cup of the flour, sugar, baking powder and salt.
- In a separate large bowl, whisk milk, yogurt, butter, egg and egg yolk and vanilla.
- Whisk the dry ingredients into the wet until just combined. Do not overmix.
- In a medium bowl, stir the blackberries with the remaining 1/2 tsp of flour and then gently fold into the batter.
- Cover and refrigerate the batter for 30 minutes (this makes the muffins nice and domed!)
- Once chilled, scoop into the muffin pan (I like using a big ice cream scoop) and sprinkle with the cane sugar.
- Bake for 5 minutes. Then, reduce the heat to 375 degrees F and bake for another 15-16 mins. Cool for 10 mins in the pan then transfer to a rack.
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