Bakery Style Blackberry Muffins
Makes 12 large or 18 medium blackberry muffins
Servings: 12
Equipment
- This is an affiliate link.Non-stick muffin pan
- This is an affiliate link.Pastry blender
Ingredients
- 2½ cups / 300g all-purpose flour
- 3/4 cup / 165g light brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup / 125g butter
- 1 cup / 250ml yogurt
- 2 eggs large
- 3/4 cup / 190ml milk
- 1 tsp This is an affiliate link.vanilla
- 1 cup / 250g blackberries fresh or frozen
For the streusel topping
- 2 tbsp butter
- 1/4 cup / 30g flour
- 2 tbsp light brown sugar
Instructions
- Preheat the oven to 350F/180C.
- In a large bowl mix the flour, sugar, baking powder, baking soda and salt and cut butter in with a pastry blender.
- In a small bowl mix lightly beaten eggs, yogurt, vanilla and milk. Add the wet ingredients to the dry ones. Add blackberries. Stir gently in order not to crush blueberries.
- Make the streusel topping by mixing all the ingredients with a fork.
- Scoop the muffin batter into greased or paper lined muffin tin, sprinkle with a pinch of the streusel topping and bake at 350F/180C for 20-25 minutes.
Notes
- Other berries like raspberries or blueberries can be used with this recipe.
- Both fresh or frozen berries can be used.
- Fresh berries can be crushed easily. Be careful when mixing them into the batter to avoid mashing them.
- Any yogurt can be used, including low fat or flavoured varieties.
Nutrition
Calories: 288kcal | Carbohydrates: 41g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 305mg | Potassium: 195mg | Fiber: 1g | Sugar: 18g | Vitamin A: 406IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 2mg