Blackberry Yogurt Muffins

5 from 1 vote

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Blackberry Yogurt Muffins

Well, we made it through another long weekend! It came and went so quickly! That is one thing that I hate about long weekends. You have so much fun, but it goes by too quickly! We had a lot of fun at the coast and had some great weather. Slept in, ate some great food and took our times doing what we wanted. No rushing around!

Brennan Family

This is a great recipe for lazy long weekends or for make-ahead breakfasts. Is there anything better than fresh muffins out of the oven with butter slathered all over them? I submit that there is not. Don’t you love a good muffin? I certainly do! They’re comforting and they make the house smell wonderful. These muffins didn’t last long in my house. I made them during one of my daughters naps and were half gone before she woke up! That should tell you something! Lol!

Anyways, hope you all had a great long weekend! Back to the grind tomorrow! But in the mean time, try out some of these muffins!

Blackberry Yogurt Muffins

5 from 1 vote

Blackberry Yogurt Muffins

Blackberry yogurt muffins won't last long at your house when they're served warm and slathered with butter!

servings 12 small muffins
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

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

Instructions

  • Preheat oven to 350 degrees. Line 12 muffin tin cups with paper liners and set aside.
  • In large bowl, mix coconut oil and butter together. Cream with sugar until light and fluffy. Stir in vanilla, eggs {1 at a time}, yogurt and milk. Scrape edges and mix again until smooth.
  • Pour in all dry ingredients and mix until just combined. Scrape edges and mix by hand to ensure batter is evenly mixed. Stir in blackberries gently. Scoop by the tablespoon into prepared muffin tins evenly.
  • Place into preheated oven and reduce temperature to 325 degrees. Bake 20-25 minutes or until toothpick comes out clean when inserted. Cool 10 minutes and serve.

Nutrition

Calories: 176kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 64mg | Potassium: 80mg | Fiber: 1g | Sugar: 14g | Vitamin A: 158IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: blackberry yogurt muffins

 

Polaroid photo of granola bars

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Recipe Rating




51 Responses
  1. Baking Serendipity

    I love muffins for breakfast. They make great on the go options for weekday mornings, but when I have extra time on the weekends, there’s nothing better than a cup of coffee and a warm muffin. Enjoy your extra relaxation time today! πŸ™‚

  2. Sasha @ The Procrastobaker

    These look like they have the most perfect texture and i bet taste absolutely gorgeous, lovely recipe and photos too πŸ™‚

  3. Janie

    Hello! I’ve just put a round up of blackberry recipes on my blog and I’ve included your pic with a link back to this post. I hope you don’t mind, but please holler if you’d like me to change it. All the best janie x

  4. Steffany

    Yum ! Can’t wait to try these !! Have a lot of blackberries to use up from our berry picking adventures this summer. We have a lot frozen so the boyfriend can make a new batch of wine ! I was going to make a pie with some, but I think this sounds even better !!!

  5. Christine

    I googled a recipe for yogurt muffins and came upon yours. So far, I’ve only tasted the batter…tastes like the most delicious cupcake! I’m waiting, impatiently, for the moist, crumbly-less final product to come to me. In the meantime, let me tell you the changes I made: I subbed 1/4 cup oatmeal for some flour; hefty dash of vanilla, probably 1 1/2 tsp (we like the stuff immensely); 1/4 cup sucanat for some of the sugar; wallaby plain yogurt, not greek; cranberries for blackberries. So I have to apologize for the changes, but my changes wouldn’t exist without your beautiful recipe (which I will one day make, unadulterated).
    OK…yum! I should not have added the milk since I used regular yogurt; that thought occurred to me just as I was adding the milk. This caused them to sink in the middle. So delicious, anyway!
    p.s. your family is lovely!

  6. Auntiekatkat

    i have added this lens as a reference to http://www.squidoo.com/workshop/wild-blackberry-recipes, if you object please let me know and I will remove it

  7. Lyda

    I have made these twice now and they are AMAZING! Seriously, it’s taking everything I have right now not to drive to the store and buy up all the ingredients needed to make these again.

  8. Lydia

    I thought from the ingredient list it was either 3tbsp of coconut oil or butter, but I see the first direction is to “mix coconut oil and butter together”… so would that be 3 tbsp of coconut oil and butter or a 1.5 tbsp of each to equal 3 tbsp? Sorry, I appear to be the only one unclear on this, but would really like to make these and want them to turn out right!

  9. Liliana

    Hi Lauren,
    I resently tried some of your recipes and boy I tell u, everything turned out beautiful . I will be using ur website a lot for recipes. Only one thing do you not have a section that we can send our emails to you so that we can get newsletters of recipes, tip etc sent in our in email box, that would be excellent .. All baking website have it now!!! Please let me know !!! Thankx

  10. Krista

    I woke up this morning and could not stop thinking about this recipe so I decided to give them a try… all I can say is WOW!!! I am not a yogurt fan at all so I did add a bit more vanilla and the end result was the most amazing muffin I have ever had! I’m thinking of trying them with strawberries next! Thanks for the wonderful recipe!

  11. Dian

    I made these today and they honestly turned out amazing! I can’t wait to make over and over again experimenting with different fruits and flavors. Great muffin base recipe!

  12. Renee

    Honestly, I don’t know that I’ve ever eaten a tastier homemade muffin!! I used blueberries instead of blackberries because I don’t like seeds. But nevertheless these are absolutely amazing! Thank you so much!

  13. Teena

    Hi!
    Can’t wait to try out this lipsmacking recipe! Just wanted to know if I can use regular butter (salted/unsalted) instead of coconut butter.

    Thanks so much for sharing! πŸ˜€

  14. Renee

    Hi, Lauren,
    I’ve made these muffins three times already! I’m OBSESSED. Last time, I used whole wheat flour and still really liked them! They were a bit less sweet with whole wheat flour, so I was thinking I might dust them with a little turbinado sugar on top next time. (Trying to switch the fam to all whole grains.) Anyway, question= I bought coconut oil yesterday at Trader Joes- unrefined, virgin organic coconut oil. I’ve never cooked with it before but have read up on it and it’s SO good for you! With your recipe, would I melt the coconut oil first, or just spoon it in as is? I know, what a rookie question, right?

  15. Megan

    I used the same basic recipe but I only had blueberries, so I used those instead, and your picture made me want to put orange in there, so I squeezed orange juice from an orange and used tr orange zest. They are amazing! Thank you!

  16. Addison

    Hi, I’ve got some fresh blackberries and wanted to try this recipe but flour is not an option in this house! Lol I wanted to sub in ground oats instead of flour. Does anybody have any suggestions of how much I should use in place of flour?

  17. Helen Coutlis

    Hi Lauren your yoghurt muffins look delicious, i can manage all the ingredients, except the coconut butter, we dont have it here in Zambia, what else can i use instead. Xx

  18. Kara

    These look wonderful! Do you think I could use regular plain yogurt instead of Greek yogurt? I already have regular yogurt and that would save me a trip to the store! Thanks!

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  20. Dawn

    5 stars
    I just found this recipe and used it to make some blackberries that ended up in the back of the fridge. Love them! Tasty, moist, and EASY!