Bakery Style Blackberry Muffins
Julia Frey of Vikalinka
Makes 12 large or 18 medium blackberry muffins
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 288 kcal
- 2½ cups /300 g all-purpose flour
- ¾ cup /165 g light brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup /125 g butter
- 1 cup /250 ml yogurt
- 2 eggs large
- ¾ cup /190 ml milk
- 1 tsp vanilla
- 1 cup blackberries fresh or frozen
For the streusel topping
- 2 tbsp butter
- ¼ cup /30 g flour
- 2 tbsp light brown sugar
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 into greased or paper lined muffin tin, sprinkle with a pinch of the streusel topping and bake at 350F/180C for 20-25 minutes.
Calories: 288kcalCarbohydrates: 41gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 57mgSodium: 305mgPotassium: 195mgFiber: 1gSugar: 18gVitamin A: 406IUVitamin C: 3mgCalcium: 98mgIron: 2mg
Keyword blackberry muffins