Healthier Blackberry Cinnamon Muffins
Healthier Blackberry Cinnamon Muffins are spiced with the warm flavor of cinnamon and studded with fresh blackberries. They’re topped with cinnamon sugar and toasted pecans. This is one muffin you’ll want to wake up to!
I make plenty of muffins around here, and if you follow my blog, you certainly know that. 🙂 A few weeks ago, I was at the farmer’s market and I snatched up the most big, beautiful blackberries I’ve ever seen. If you follow me on Instagram, you saw them. They were blackberry beauties, and it took everything I had not to eat them all when I got them home! One basket was gone in no time flat, and I earmarked the other one for these Healthier Blackberry Cinnamon Muffins. I literally hid them in the back of the fridge so nobody would eat them. I was on a muffin mission. 😉
These muffins are adapted from my Healthier Strawberry Banana Muffin recipe, which is one of my most popular recipes. As always, they’re whole grain with half whole wheat flour, and they’re very low in fat. I used applesauce and Greek yogurt for plenty of moistness, so they only needed 1/4 cup of oil in the whole batch.
These muffins may be low in fat, but they’re not skimpy in flavor by any means. There is plenty of cinnamon in the batter, then I sprinkled some cinnamon-brown sugar over the top. The fresh blackberries with that warm cinnamon flavor will get you feeling all warm and cozy inside. Doesn’t that sound like a nice way to wake up? 😀
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ¾ cup light brown sugar, packed
- 2 large eggs
- ¼ cup canola oil
- 1 cup no sugar added applesauce
- ½ cup Greek yogurt, plain or vanilla (I used Chobani 0% vanilla)
- ¼ cup low fat milk
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blackberries, coarsely chopped (if blackberries are extremely juicy, pat them with a paper towel and mix with 1-2 tablespoons of flour), plus more for the top, if desired.
- ½ cup pecan pieces for the top (optional)
- 1 tablespoon ground cinnamon
- 1 tablespoon brown sugar
- Preheat the oven to 400 degrees. Line a standard muffin pan with paper liners and spray the liners with cooking spray.
- In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and 1 teaspoon cinnamon. Set aside.
- In a large bowl, whisk the brown sugar, eggs, and oil vigorously until well combined. Whisk in the applesauce, yogurt, milk, and vanilla until incorporated. Stir in the dry ingredients until just combined. Gently fold in the chopped blackberries, reserving some for the top if desired.
- Sprinkle the muffins with the cinnamon-brown sugar and the pecan pieces if using, and garnish with some reserved blackberry.
- Bake the muffins for 20 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then remove the muffins from the pan and continue to cool on the wire rack. Store muffins in an airtight container at room temperature. Enjoy!
Recipe adapted from Flavor the Moments' Healthier Strawberry Banana Muffins.