Blackberry Lemon Muffins

Here's another muffin to throw on the pile! I baked a couple of batches of these Blackberry Lemon Muffins over the weekend and was really happy with them.

This muffin in the photo was made with blackberries, but I tested with blueberries and raspberries as well. Pretty much any type of fresh berries would go well with the lemon flavored crumb.

Types of Greek Yogurt

There was a slight difference in texture when using different types of Greek yogurt. For the blueberry version I used non-fat and the muffins were perfectly delicious but slightly lighter in texture. For the blackberry muffins I used whole milk yogurt. The whole milk yogurt muffins were a little heartier and more satisfying -- not tougher, just more substantial. So you can use non-fat or full fat whole milk yogurt. And I think vanilla yogurt or even lemon yogurt might be an interesting substitution.

My only advice after testing the recipe is to make sure you don't use too much flour. If you're tempted to swap regular whole wheat flour for whole wheat pastry, please share the results.

• Easy Blackberry Oatmeal Pie
• Blackberry Cream Pie
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• Blackberry Pie
• Small Batch Greek Yogurt Brownies

Recipe

Blackberry Lemon Muffins

Anna

Lemon flavored muffins with fresh blackberries.

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Prep Time 15 minutes mins

Cooling Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 12 muffins

Ingredients

 

• 1 large egg
• 6 oz Greek yogurt
• ¼ cup applesauce
• 2 ½ vegetable oil
• 2 teaspoons lemon zest
• 2 cups whole wheat pastry flour or all-purpose (260 grams)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt (scant)
• ½ cup granulated sugar (100 grams)
• 1 cup plus more if desired blackberries
• 1 teaspoon sugar mixed with a big pinch of cinnamon for topping

Instructions

 

• Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners.
• Mix together the egg, yogurt, applesauce, vegetable oil and lemon zest.
• In a second bowl, mix the flour, baking powder, baking soda, salt and sugar in a large bowl.
• Add the yogurt mixture to the flour mixture and stir gently until combined. Stir in the berries. Divide batter evenly among the 12 muffin cups, place in oven and close door.
• Reduce oven temperature to 375 and bake for 20 minutes or until golden and booked through.

Keyword Lemon Bread, Muffins

Tried this recipe?Let us know how it was!