Breakfast becomes heaven when biting into a homemade blackberry muffin filled with fresh, juicy blackberries from start to finish.
Course Breakfast, Snack
Cuisine American
Keyword Blackberry Muffins
Prep Time 10 minutesminutes
Cook Time 27 minutesminutes
Total Time 37 minutesminutes
Servings 12Muffins
Calories 284kcal
Ingredients
3cupsof flour
1tbspbaking powder
1-1/2tspall spice
½tspsalt
6tbspunsalted buttersoftened
1cupsugar
1/3cuppacked brown sugar
1whole eggwith 2 additional egg yolks
2tspalmond extractor vanilla
¾cupwhole milk
1/3cupfull fat plain greek yogurt
2tbspflour
1tspsugar
2-1/2cupsfresh blackberries
Sugar for dusting the top of each muffinoptional
Instructions
Preheat oven to 400 degrees and line a 12-cup muffin tin with cupcake liners, wash blackberries and set aside.
In a medium bowl sift together flour, baking powder, salt, all spice and set aside.
In a large bowl using an electric mixer, mix sugar, brown sugar, and butter until light in color. Add in whole egg, two egg yolks, and almond extract and mix until combined.
In a large measuring cup whisk together whole milk and full fat Greek yogurt. Alternating the flour mixture with the milk mixture add to creamed sugar mixture until both have been evenly combined and set aside.
In medium mixing bowl add blackberries and 2 Tbsp of flour and 1 tsp of sugar, fold gently to coat, add to batter folding gently to combine.
Fill each muffin cup with equal amounts of blackberry batter ( I used a large cookie scoop) and sprinkle lightly with sugar. Bake for 27 minutes and let cool for 5 minutes before removing from muffin pan.