Blackberry Yogurt Muffins
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12
A deliclious blackberry yogurt muffin recipe.
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • ½ cup sugar
  • ½ cup dark brown sugar, packed
  • 2 eggs
  • 1 cup honey Greek yogurt
  • ¼ cup whole milk
  • 1 teaspoon pure almond extract
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ cups frozen blackberries
  1. Preheat the oven to 400 degrees F.
  2. Using a hand/stand mixer, cream the butter and sugars on medium speed for 3 minutes until light and fluffy.
  3. Add the eggs one at a time, waiting for each egg to be mixed in before adding another. Add the yogurt, milk, and almond extract. Mix until the yogurt is combined.
  4. Reduce the mixer speed to low and add the flours, baking powder, baking soda, and salt. Mix the batter until smooth and there are no lumps, about 2 minutes.
  5. Gently fold in the blackberries.
  6. Spray a generous amount of non-stick spray into a crumbled paper towel and grease the top of a muffin tin. Line the tin with 12 paper baking cups. Fill each tin ⅔ full.
  7. Bake muffins for 12 minutes at 400 degrees. Reduce the oven temperature to 350 degrees and bake for 13 more minutes or until the center of the muffins springs back when touched.
  8. Allow the muffins to cook in the tin for 3-5 minutes before removing.
Recipe by Savory Sweet Life at