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freshly baked blackberry muffins in a muffin tin
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The Best Blackberry Muffins

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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 254kcal
Author Tawnie Graham of Kroll's Korner

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)
US Customary - Metric

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

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. 

Nutrition

Serving: 1muffin | Calories: 254kcal