Sweet and tangy are a perfect match in these Blackberry Muffins! Pops of color and fruitiness pair with a sugary, crackly top, for so much YUM!
Tangy! Sweet! A little sour! That is what these muffins are all about. From the crackly sugar tops, reminiscent of Healthy Blueberry Muffins, to the chewy muffin base that is BURSTING with blackberry-liciousness similar to my Vegan Coffee Cake With Blackberry Swirl, these muffins are just dang GOOD. Although, here’s a quick tip from Mr. FFF: He says to use even more sugar on top *eye roll*. Whether you take his advice or not, 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 for sure – the muffins are perfectly sweet, tender, and moist and have that unique, deep and delicious blackberry flavor!
Are Blackberry Muffins Healthy?
I wouldn’t say these muffins are exactly healthy, but they definitely qualify as healthier because of ingredients like almond milk, Greek yogurt, and of course, the blackberries; these three things provide calcium, some protein, and antioxidants and fiber from the fruit. But muffins (of course) contain sugar and flour – not generally considered healthy. If you want to make these more diet-friendly, without compromising the flavor or texture too much, you can try swapping out the butter for coconut oil or even applesauce to reduce the saturated fat.
Fresh or Frozen Blackberries for Blackberry Muffins?
When baking up a batch of berry muffins, I recommend using fresh ones because they retain their juicy texture once they are baked. However, if you only have frozen blackberries for this muffin recipe, they should work great too! Either way, to prevent the berries from sinking to the bottom of your batter, you’ll gently toss them in a bit of flour before folding them into your mix. This little trick ensures they’ll be evenly distributed through all of the muffins – and also helps make sure your batter won’t be streaked with too much berry juice.
One other tip – don’t mix your batter too much. If you stir it just until the ingredients are combined, it will keep the muffins light and fluffy. I love lemons with berries, so one other thing I do with this recipe sometimes is to add a touch of lemon zest for just one more layer of flavor.
How do I store these 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 zipper-style freezer bag. They will last in the freezer for up to 3 months!
Serving Suggestions
These muffins can be the star of the breakfast or brunch table. Keep the berry theme going with Strawberry Overnight Oats, complemented by a simple Frittata (feel free to get creative with the add-ins for that), or the even heartier Sweet Potato Breakfast Hash With Bacon. Round out the offerings with a simple Fruit Salad for a memorable brunch with friends!
Ingredients
- 1 3/4 cup plus 1/2 teaspoon all-purpose white, whole wheat or gluten-free 1:1 flour, divided (222g)
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsweetened almond milk, at room temperature
- 1/2 cup 2% Greek yogurt
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 cup fresh blackberries, halved
- 1 tablespoon raw organic cane sugar
Instructions
- Heat your oven to 450°F and spray a muffin tin with cooking spray or rub with oil.
- In a medium bowl, whisk 1 3/4 cup of the flour with the sugar, baking powder, and salt.
- In a separate large bowl, whisk milk, yogurt, butter, egg, 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 teaspoon 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°F and bake for another 15-16 minutes.
- Cool for 10 minutes in the pan and then transfer to a rack.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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