Blackberry Muffins

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!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Chilling 30

Total Time 55

Servings Muffins

Calories 224kcal

Author FoodFaithFitness

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.
DEVOUR!