Blackberry Muffins are fluffy, whole grain muffins made in just one bowl. They’re studded with fresh blackberries and have the warm flavor of cinnamon!
I love baking muffins, which you’ve probably noticed by now. A few weeks ago, I was at the farmer’s market and I picked 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 stashed the other one for these blackberry muffins. I literally hid them in the back of the fridge so nobody would eat them.
I was on a muffin mission. 🙂
This blackberry muffin recipe was adapted from my strawberry banana muffin recipe, which is one of my most popular recipes.
As always, the muffins are whole grain and they’re very low in fat. I used applesauce and Greek yogurt for plenty of moisture, so they only needed 1/4 cup of oil in the whole batch.
These easy blackberry 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. They’re the perfect way to wake up. 🙂
Additional muffin recipes you’ll love:
Basic muffin recipe by Sally’s Baking Addiction
- 3/4 cup coconut sugar (or substitute with brown sugar)
- 2 large eggs
- 1/4 cup canola oil
- 1 cup no sugar added applesauce
- 1/2 cup plain Greek yogurt
- 1/4 cup skim milk
- 1 teaspoon pure vanilla extract
- 2 cups whole wheat white flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 cup blackberries, coarsely chopped (if blackberries are extremely juicy, pat them with a paper towel)
- 1/2 cup pecan pieces
- Preheat the oven to 400 degrees. Line a standard muffin pan with paper liners and spray the liners with cooking spray.
- 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.
- Add the flour to the wet ingredients, and sprinkle the baking powder, baking soda, cinnamon and salt over the flour. Combine the wet and dry ingredients by stirring gently just until combined, then gently fold in the chopped blackberries.
- Sprinkle the muffins with the cinnamon-brown sugar and the pecan pieces, if using.
- 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. Enjoy!
- If using frozen blackberries, thaw them slightly and toss with 1-2 tablespoons of flour to keep them from sinking to the bottom of the muffins.
- Store muffins in an airtight container at room temperature for 3-4 days. Muffins may also be frozen for 3 months.
Amount Per Serving: Calories: 357Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 32mgSodium: 214mgCarbohydrates: 63gFiber: 5gSugar: 32gProtein: 9g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.