Blackberry Muffins
Soft, bakery-style blackberry muffins made with Greek yogurt for a tender crumb and topped with a buttery lemon crumble. Easy to make and perfect for breakfast or snacking.
Servings 12 muffins
Calories 230kcal
Ingredients
For the topping:
- 3 tablespoons brown sugar
- 1/4 cup all-purpose flour
- Grated zest of 1/2 lemon
- 3 tablespoons unsalted butter softened
- 1/3 cup chopped pecans or sliced almonds
For the muffins:
- 1 cup all-purpose flour
- 1/2 cup whole wheat 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
- 1 1/2 cups fresh blackberries or 2 1/2 cups frozen unsweetened blackberries unthawed
Instructions
- Preheat oven to 375°F. Line a muffin tin with 12 liners.
To make the topping:
- Mix brown sugar, flour, and lemon zest in a bowl. Cut in butter until crumbly. Stir in nuts and set aside.
To make the muffins:
- In a large bowl, mix flours, sugar, baking powder, baking soda, cinnamon, lemon zest, and salt.
- In another bowl, whisk egg, yogurt, melted butter, and vanilla.
- Add wet ingredients to dry and stir just until combined. Batter will be thick.
- Gently fold in blackberries.
- Divide batter into muffin cups and top with crumble.
- Bake for 22–25 minutes, until golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a rack.
Notes
- Batter consistency matters. The batter should be thick, not pourable. This helps keep the berries from sinking.
- Use frozen berries straight from the freezer. Do not thaw, or they can add too much moisture and bleed into the batter.
- Fold gently. Overmixing or rough stirring can break the berries and turn the batter purple.
- Crumble texture tip. If the topping feels too soft, chill it for a few minutes before adding to help it bake up crisp.
- Storage reminder. Store at room temperature for up to 3 days or freeze muffins individually and store in a freezer-safe container for up to 2 months
Nutrition
Serving: 0g | Calories: 230kcal | Carbohydrates: 33g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 108mg | Potassium: 186mg | Fiber: 2g | Sugar: 17g | Vitamin A: 262IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg