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Easy low carb recipes for the whole family.

Blackberry Yogurt Muffins

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Blackberry Yogurt Muffins with a light glaze are moist and flavorful.

Blackberry Yogurt Muffins

These gorgeous fresh blackberries were on sale at my grocery store, and since I love a good bargain, I had to stock up on them. I thought about making a batch of my blackberry margaritas, but after unpacking groceries, it was only 10:30 in the morning, not a time I usually break out the tequila 🙂

Instead, I made these Blackberry Yogurt Muffins and they were delicious!

Blackberry Yogurt Muffins

I healthified (that really should be a legitimate word!) the muffins just a little by adding part whole wheat, yogurt for the moisture content and boost in protein, plus fresh berries, one of the best natural antioxidants ever! They’re not too sweet, but they still taste like a treat, especially with the glaze added to them.

Blackberry Yogurt Muffins

I made these for my co-workers as a welcome home treat. See, our office has been going under building renovations, so some of the staff was relocated to a different site. A skeleton crew was left behind, which included me, so for 3 or so months now my taste testers were on the other side of town!

I think my co-workers are happy to be back sampling my treats as well because the muffins sure didn’t last long!

Learn how to keep berries fresh longer by trying these tips from The Kitchen Chopper!

This recipe was shared at Life Current’s Easter Saturday Dishes Party!

Blackberry Yogurt Muffins

Yield: 17

Blackberry Yogurt Muffins

Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes

Ingredients

  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 taspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs, large
  • 1 cup Greek Yogurt (plain, I used 0% Fage)
  • 2 tablespoons milk
  • 1 stick unsalted butter, melted and cooled
  • 1 teaspoon vanilla
  • 1 1/2 cups fresh blackberries (cut in half and lightly tossed in a tablespoon of flour)
  • 1 cup fresh blackberries for puree
  • Yogurt Glaze
  • 1 cup powder sugar
  • 2 tablespoons Greek Yogurt, plain
  • 1/2 teaspoon vanilla
  • 2 tablespoons blackberry puree

Instructions

  • Preheat oven to 350 degrees and line two muffin pans with paper muffin cups. Set aside.
  • Whisk together the flours, granulated sugar, baking powder, baking soda cinnamon and salt in a large bowl.
  • In a separate medium bowl, whisk together eggs, yogurt, milk, butter and vanilla.
  • Form a well in the dry mixture ingredients and add the wet ingredients. Mix until moistened (do not over mix).
  • In a small bowl, toss the blackberries with 1-2 teaspoons of flour, lightly dusting the fruit. Fold into the batter.
  • Place muffin batter into prepared muffin cups and bake until toothpick comes out clean (17-20 minutes). Remove from oven and let cool sightly before removing from the muffin pan. Continue to cool on rack.
  • For GLAZE
  • Puree 1 cup of blackberries in a blender or food processor for about 1 minute. Remove and strain with a small holed sieve, leaving behind the seeds. Reserve two tablespoons of the puree for the glaze.
  • Whisk together powdered sugar, Greek Yogurt, vanilla and blackberry puree.
  • Drizzle over cooled muffins.
    • © Sandra @ The Foodie Affair
    Category: Breakfast

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    Reader Interactions

    Comments

    15. Lucy

      I love blackberries and I love muffins, so sounds like a win-win to me!! Thanks for sharing at our Easter party at Saturday Dishes. Pinning.

      Reply

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