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!
1 1/2cupblackberries, tossed in 1 Tbsp. flour* (if large, cut them in half)
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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.
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.
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