The Foodie Affair

Blackberry Yogurt Muffins

by

  • 1
    Share
Jump to Recipe

Blackberry Yogurt Muffins with a light glaze are moist and flavorful. Delicious choice for breakfast or brunch.

Blackberry Yogurt Muffins

Yogurt Muffins With Blackberries

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

Healthy 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!

These yogurt muffins are 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!

More Fresh Blackberry Recipes

You also might love these recipes!

Learn how to keep berries fresh longer by trying a vinegar water wash!

Blackberry Yogurt Muffins
Blackberry Yogurt Muffins on a white plate

Blackberry Yogurt Muffins

Yield: 17 Servings
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes

Yogurt Muffins with fresh blackberries and a light glaze are moist and flavorful. Delicious choice for breakfast or brunch.

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.
    • Nutrition Information:
    Yield: 17 Serving Size: 1
    Amount Per Serving: Calories: 232Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 209mgCarbohydrates: 40gFiber: 2gSugar: 27gProtein: 5g

    Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

    Did you make this recipe?

    If you like this recipe, don't forget to leave a review on the blog or share a photo and tag on @thefoodieaffair on Instagram

    © Sandra Shaffer
    Cuisine: American / Category: Breakfast
    Hugs Sandra Signature

     

    Reader Interactions

    Comments

    7. Hotly Spiced

      These look divine. Don’t the blackberries give the muffins the most gorgeous colour! I would love to see a blackberry margurita – that would be so pretty! xx

      Reply

    9. Joanne/WineLady Cooks

      Sandra, these look so delicious. I wish I had some fresh berries to make these now. Pinning/sharing.

      Reply

    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

    Trackbacks

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Skip to Recipe
    PUMPKIN PANCAKES WITH PECAN MAPLE SYRUP STORY LOW-FAT PUMPKIN SCONES STORY KETO FRUIT PIZZA STORY KETO PEANUT BUTTER PIE STORY PERSIMMON BREAD RECIPE STORY PUMPKIN PROTEIN MUFFIN STORY PERSIAN LOVE CAKE RECIPE STORY CRANBERRY RASPBERRY SMOOTHIE STORY