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Fresh Blackberry Muffins

A great way to use the abundance of blackberries this time of year!

Course: bread, Breads, Breakfast, brunch, muffins, snacks
Cuisine: American
Keyword: blackberry, blueberries, marion berry, muffin, quick bread
Servings: 12 muffins
Author: HelenFern
  • 2-1/2 cup all-purpose flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 3 Tablespoons brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 5 oz plain, greek yogurt (I used non-fat)
  • 1/4 cup heavy cream
  • 1/3 cup canola oil
  • 1 teaspoon vanilla
  • 2 cups blackberries
  • 1/2 cup chopped walnuts (optional)
  1. Preheat the oven to 400°

  2. Start just like any other muffin. Sift together the dry ingredients, then add the brown sugar, mixing well.

  3. Beat the egg, yogurt, cream, water and vanilla together, then slowly pour into the dry mix.

  4. Stir until the dry ingredients are wet and now more. Don't over mix.

  5. Gently stir in the berries and walnuts (nuts are optional), then let it all rest a few minutes - perfect time to get the muffin tins ready.

  6. Place muffin liners in each of the tin pockets. Fill each liner half way with the batter.

  7. Bake for 15 to 20 minutes, or until they are golden on top and a toothpick inserted in the center comes out clean.

    Allow to cool and enjoy!