The Best Blackberry Muffins
Breakfast becomes heaven when biting into a homemade blackberry muffin filled with fresh, juicy blackberries from start to finish.
Servings 12 Muffins
- 3 cups of flour
- 1 tbsp baking powder
- 1-1/2 tsp all spice
- ½ tsp salt
- 6 tbsp unsalted butter softened
- 1 cup sugar
- 1/3 cup packed brown sugar
- 1 whole egg with 2 additional egg yolks
- 2 tsp almond extract or vanilla
- ¾ cup whole milk
- 1/3 cup full fat plain greek yogurt
- 2 tbsp flour
- 1 tsp sugar
- 2-1/2 cups fresh blackberries
- Sugar for dusting the top of each muffin optional
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.
Calories: 284kcal | Carbohydrates: 50g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 115mg | Potassium: 195mg | Fiber: 1g | Sugar: 24g | Vitamin A: 250IU | Vitamin C: 2.6mg | Calcium: 84mg | Iron: 1.8mg