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.
