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Blackberry Yogurt Muffins

Blackberry Yogurt Muffins

Indulge in the warm, comforting flavors of Blackberry Yogurt Muffins. These moist, fluffy muffins are bursting with fresh blackberries and a hint of yogurt, making them the perfect treat for any time of day. Easy to make and delightful to eat, they’re an irresistible addition to your recipe collection!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons Coconut oil or butter
  • 3 tablespoons Softened butter
  • 3/4 cup Granulated sugar
  • 1/2 teaspoon Vanilla extract
  • 2 Eggs
  • 1/2 cup Non-fat plain Greek yogurt
  • 2 tablespoons Milk
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • pinch Salt
  • 1 1/4 cups All-purpose flour
  • 1 cup Fresh blackberries

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Wooden Spoon

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. While the oven is heating, grab a muffin tin and line 12 cups with paper liners. This makes for easy cleanup and helps the muffins come out perfectly.
  2. In a large bowl, mix together coconut oil and butter. Cream them with granulated sugar until the mixture is light and fluffy. You want it to be pale in color, which indicates that enough air has been incorporated.
  3. Stir in the vanilla extract followed by the eggs one at a time. Be sure to mix well after each addition. Then, add the non-fat plain Greek yogurt and milk. Scrape the sides of the bowl to ensure everything is combined smoothly.
  4. Next, pour in the all-purpose flour, baking powder, baking soda, and salt. Mix until just combined; be careful not to overmix, as this can make the muffins dense.
  5. Gently fold in the fresh blackberries, taking care not to crush them. This will keep the berries intact and ensure that you get beautiful bursts of berry flavor in every muffin.
  6. Using a tablespoon, scoop the batter evenly into the prepared muffin tins. Fill each cup about two-thirds full for best results. This allows the muffins to rise nicely without overflowing.
  7. Once filled, place the muffin tin in the preheated oven and reduce the temperature to 325 degrees. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden brown, and you’ll notice a lovely aroma filling the kitchen.
  8. After baking, allow the muffins to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely. This step is crucial to prevent them from becoming soggy.
  9. Serve the muffins warm or at room temperature, and enjoy the delightful flavors of your homemade Blackberry Yogurt Muffins.

Notes

After they cool, store your muffins in an airtight container at room temperature for up to three days. If stored properly, they will remain soft and delicious. These muffins freeze exceptionally well. Place them in a freezer-safe bag or container and store them for up to three months. When you’re ready to enjoy, simply thaw them in the fridge overnight. Serve your Blackberry Yogurt Muffins with a dollop of Greek yogurt or a drizzle of honey for an extra touch. They pair wonderfully with a cup of tea or coffee. Feel free to experiment by adding nuts or spices like cinnamon for a different twist. You might also try swapping in different berries for a seasonal variation.