These Blackberry Muffins are fluffy, tender and perfect to have during breakfast or an afternoon snack! They are golden on top and filled with fresh juicy blackberries in the middle. Be sure to watch the recipe video too!
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I’ve been told that these blackberry muffins bursting with fresh, juicy blackberries are irresistible.
I kind of have a thing for muffins. I love em! I mean what’s not to love…they’re allowed for breakfast or dessert, are quick and easy to make and pair perfectly with coffee!
Muffins are just always a great addition to any breakfast or brunch table and no one ever complains. 😋
(For the full recipe, scroll down to the recipe card below)
Combine the flour, cinnamon, baking powder, baking soda and salt. Set aside.
Add the eggs and sugar into the bowl of an electric stand mixer with the whisk attachment. Beat on high speed for 4-5 minutes, or until thick and light in color.
Set mixture to low speed and add in the Greek yogurt, melted butter, lemon juice and vanilla extract. Mix just until combined.
Using a rubber spatula, gently fold the dry ingredients into the wet ingredients.
Gently then fold in the blackberries. Batter will be thick.
Place in prepared muffin tin and bake at 400° F for ~20minutes.
Can I use frozen blackberries for this recipe?
Yes, you can use either fresh or frozen blackberries.
If you use frozen blackberries, do not thaw the berries first. Add the berries to the batter while they are still frozen and I would increase baking time by ~4-5 minutes.
How do I freeze blackberry muffins?
Allow your muffins to cool completely, then place in a freezer safe baggie and store for up to 30 days.
I hope you love this muffin recipe – drop a comment below to tell me what you think!
These Blackberry Muffins are fluffy, tender and perfect to have during breakfast or an afternoon snack! They are golden on top and filled with fresh juicy blackberries in the middle.
1 1/2cupblackberries, tossed in 1 Tbsp. flour* (if large, cut them in half)
Instructions
Preheat oven to 400° F. Spray a 12-count muffin tin with non-stick baking spray and set aside.
In a mixing bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Set aside.
Add the eggs and sugar into the bowl of an electric stand mixer with the whisk attachment. Beat on high speed for 4-5 minutes, or until thick and light in color.
Set mixer to low speed and add in the Greek yogurt, melted butter, lemon juice and vanilla extract. Mix just until combined.
Using a rubber spatula, gently fold the dry ingredients into the wet ingredients.
Gently fold in the blackberries. Batter will be thick.
Scoop muffins in prepared muffin tin (I like to use a cookie scoop for this). Sprinkle coarse sugar on top (optional) and bake for 19-20 minutes or until tops are golden and a toothpick inserted into the center comes out clean. Cool for a few minutes and then enjoy.
Video
Notes
Tossing the fresh blackberries in a tablespoon or two of flour helps to prevent the fruit from sinking to the bottom of the muffins. You need just enough flour to give the blackberries a light coating. Folding the flour-coated blackberries into the batter is the very last step, fold gently so you don’t break the blackberries.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
The ingredient list calls for sugar, but adding it is not in the instructions. I assume it gets mixed in with the dry ingredients, but wasn’t sure if it was supposed to be split and some used for a topping? And does this affect the calories? Is the 165 with or without the cup of sugar?
Hi Heather, thank you so much for catching that. It gets mixed in with the dry ingredients. My apologies. I did however calculate the nutrition with the sugar added so one small muffin is correct at 165 calories. Thank you, have a nice weekend! xo, Tawnie
Hello,
I tried this reciped and liked the muffins. But what most intrigued me it’s a way you mixed butter in. I baked a lot of different muffins and all the recipes were using either melted butter or creamed butter or vegetarian oil. Frosted butter — only in Pâte Brisee or scones… So I tried your recipe and got quite good muffin texture, as if I creamed butter. But in your recipe it’s much simpler (I hate to cream butter:)
I very interested in this technique (still unknown to me). Does it have commonly known name? Where can I read and get to know more about it? Or it is your own unique invention? 🙂
The creaming method is certainly preferred. Cutting in butter is not my invention I just wanted to try something different for this recipe:) Thank you!!
I think it is really hard to resist blackberry muffins in general. But if you make them as perfect as these are, it becomes twice as hard. Fantastic recipe and a wonderful result!
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The ingredient list calls for sugar, but adding it is not in the instructions. I assume it gets mixed in with the dry ingredients, but wasn’t sure if it was supposed to be split and some used for a topping? And does this affect the calories? Is the 165 with or without the cup of sugar?
Hi Heather, thank you so much for catching that. It gets mixed in with the dry ingredients. My apologies. I did however calculate the nutrition with the sugar added so one small muffin is correct at 165 calories. Thank you, have a nice weekend! xo, Tawnie
Hello,
I tried this reciped and liked the muffins. But what most intrigued me it’s a way you mixed butter in. I baked a lot of different muffins and all the recipes were using either melted butter or creamed butter or vegetarian oil. Frosted butter — only in Pâte Brisee or scones… So I tried your recipe and got quite good muffin texture, as if I creamed butter. But in your recipe it’s much simpler (I hate to cream butter:)
I very interested in this technique (still unknown to me). Does it have commonly known name? Where can I read and get to know more about it? Or it is your own unique invention? 🙂
Thank you again!
The creaming method is certainly preferred. Cutting in butter is not my invention I just wanted to try something different for this recipe:) Thank you!!
I think it is really hard to resist blackberry muffins in general. But if you make them as perfect as these are, it becomes twice as hard. Fantastic recipe and a wonderful result!
Aw Elaine, thank you SO much!!
Great recipe. Can’t believe that I can have this for breakfast and only use up 173 calories.
Woo! Thank you!
These look so, so tasty! Usually my husband eats up all the blackberries, but I’ll have to sneak some away for this recipe!!
Yes you’ll have to sneak some from him! 🙂 Hope you love em!!
I LOVE blackberries. My favorite fruit, well, besides cherries. I love the color of the berries in your muffins. Must try this
Hehe thank you so much!!!
These muffins look so moist and delicious and love the addition of blackberries!
Thank you so much Lisa!!