The Best Blackberry Muffins
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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. ?
Some of the most loved muffin recipes by you all are these lemon poppyseed muffins, almond flour chocolate chip muffins, and these maple snickerdoodle muffins!
For something less sweet, and more savory I’d recommend trying out these egg taco muffins. Another irresistible muffin, trust me!
Let’s get back to the star of the show today, blackberry muffins!
Ingredients Needed
Your basic baking ingredients like flour, eggs and sugar are needed along with a few other ingredients you might not have on hand. Scroll down to the recipe card for the full list.
- Yogurt: I recommend a plain, Greek yogurt.
- Vanilla extract
- Lemon Juice: fresh is best
- Blackberries: fresh or frozen. See note below on using frozen blackberries.
Step by Step Directions
(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.
Are these freezer friendly?
Yes! 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!
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The Best Blackberry Muffins
Ingredients
Dry ingredients:
- 2 cups flour
- 2 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Wet ingredients:
- 2 large eggs, room temperature
- 1 cup sugar
- 1 cup Greek yogurt, plain
- 8 Tbsp. unsalted butter, melted and cooled
- 1/2 Tbsp. lemon juice, fresh
- 1 tsp. vanilla extract
- 1 1/2 cup blackberries, tossed in 1 Tbsp. flour* (if large, cut them in half)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.2 cups flour, 2 tsp. cinnamon, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt
- 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.2 large eggs, room temperature, 1 cup sugar
- Set mixer to low speed and add in the Greek yogurt, melted butter, lemon juice and vanilla extract. Mix just until combined.1 cup Greek yogurt, plain, 8 Tbsp. unsalted butter, melted and cooled, 1/2 Tbsp. lemon juice, fresh, 1 tsp. vanilla extract
- Using a rubber spatula, gently fold the dry ingredients into the wet ingredients.
- Gently fold in the blackberries. Batter will be thick.1 1/2 cup blackberries, tossed in 1 Tbsp. flour* (if large, cut them in half)
- 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
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
The muffins are fantastic!
One note: I found one cup of yogurt did not work, I actually had to use 1 & 1/2 cups of yogurt. Not sure why, but it worked out great.
And the recipe made exactly 12 nice sized muffins.
Amazing! So glad you enjoyed these 🙂 Did you use Greek yogurt? I’ve found the batter is pretty thick, but I am glad increasing the yogurt still made them turn out yummy 🙂 yay! thanks!!
Question: Have you ever calculated how many net carbs there are in 1 muffin? Thanks for your response.
I am not sure, so sorry!!
Fabulous!
Thank you so much Judy!
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!!