Blackberries remind me that spring and summer is coming soon. We received a taste of spring last Saturday and then it rained for three straight days. I’m getting ready to plant my spring garden and will finalize the details of what I am going to plant soon. Each year I try to plant something new. This year I am thinking about trying a type of melon, such as cantaloupe. We already have one blackberry plant but haven’t had very good production so far. Fortunately, blackberries have been readily available in the stores for the past few weeks and I’ve been buying and eating as many as possible. I love snacking on them and finding ways to incorporate them into meals. I’ve already made a few batches of Blackberry Muffins this season and everyone loves them.
These muffins are bursting with fresh blackberries. They are whole wheat and loaded with crunchy almond topping. The lemon zest adds a subtle fresh lemon flavor. Serve them warm for breakfast or save one for later and enjoy as a mid-afternoon snack. I make a batch on Sunday mornings and save them for the week. Although they usually only last a few days because I can’t stop eating them.
Make sure you stop by on Saturday of this week. I am guest co-hosting a link party with some of my blogging friends. Bring your favorite recipes and link up!
Be careful when folding in the blackberries. You do not want to over mix or break up the fruit. A few gentle folds with the spatula is enough to distribute the blackberries throughout the batter. The result will be a fresh whole wheat muffin with fresh whole blackberries scattered throughout.
For the topping:
- 2 tablespoons brown sugar
- 3 tablespoons all-purpose flour
- Grated zest of 1/2 lemon
- 2 tablespoons unsalted butter softened
- 1/3 cup sliced almonds coarsely chopped
For the muffins:
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Grated zest of 1/2 lemon
- 1/4 teaspoon salt
- 1 egg beaten
- 1 cup Greek yogurt
- 4 tablespoons unsalted butter melted
- ½ teaspoon vanilla extract
- 2 cups fresh blackberries or 2 1/2 cups frozen unsweetened blackberries unthawed
- Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.
To make the topping:
In a small bowl, stir together the brown sugar, flour and lemon zest. Cut butter into 1/2 inch pieces and sprinkle over mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat sized. Add the almonds and stir to combine. Set aside.
To make the muffins:
In a large mixing bowl, stir together the flours, sugar, baking powder, baking soda, cinnamon, lemon zest and salt.
- In a small mixing bowl, combine the egg, yogurt, melted butter and vanilla extract. Pour the yogurt mixture into the flour mixture and stir just until evenly mixed. The batter will be slightly thick and lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed. Be careful not to break up the fruit. Do not over-mix.
- Divide the batter evenly among the prepared muffin cups. Top each muffin with topping, dividing evenly. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 24-28 minutes. Allow to cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
- Store the muffins in a sealed container for up to 3 days.
Nutrition InformationCalories: 234, Fat: 8g, Saturated Fat: 3g, Cholesterol: 29mg, Sodium: 108mg, Potassium: 210mg, Carbohydrates: 35g, Fiber: 3g, Sugar: 16g, Protein: 5g, Vitamin A: 245%, Vitamin C: 5%, Calcium: 74%, Iron: 1.4%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.