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–+ servings
Blackberry muffins on a plate.

Blackberry Muffins

Kate Schat
Blackberry muffins are perfect for snacking or breakfast. Whether you use fresh or frozen berries these are quick to make!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 218 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup plain yogurt
  • ⅔ cup granulated sugar
  • ½ cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 - 2 tablespoons milk if batter is too thick
  • 1 ½ - 2 cups blackberries fresh or frozen

Instructions
 

  • Preheat oven to 400°F.
  • Grease or line muffin tin with paper liners.
  • Whisk baking soda and salt into flour and set aside.
  • Add wet to dry and stir to just combine.
  • Fold in blackberries and check if batter is correct consistency to pour.
  • Add enough batter into each muffin cup till approximately ⅔ full.
  • Place in the middle of oven for approximately 20 minutes until tops spring back slightly.
  • Cool for 5-10 minutes in pan before transferring to a wire rack to cool completely.

Notes

  • Store in the fridge so the berries don't mold.
  • Pop in the freezer for longer term storage. Thaw overnight to enjoy.

Nutrition

Serving: 1muffinCalories: 218kcalCarbohydrates: 31gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 291mgPotassium: 119mgFiber: 2gSugar: 14gVitamin A: 318IUVitamin C: 4mgCalcium: 116mgIron: 1mg
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