This one is definitely inspired by the blueberries&cream momofuku milk bar cookie I had on Friday, except that I think blackberries taste even more like summer. Let’s kick off a few weeks of cooking with berries!
You’ll need:
- 1 1/22 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cups sugar (1/2 cup light brown + 1/2 cup granulated white)
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup greek yogurt (I like Oikos)
- 1 1/2 cups fresh blackberries (cut berries in half)
1. Preheat oven to 375F. Mix together the dry ingredients (flour, baking powder, baking soda, salt) and set aside. Sprinkle about a tsp of the flour mixture on top of the chopped berries and mix well.
2. In a separate bowl, whisk together sugars and eggs until smooth and golden-colored.
3. Slowly whisk in the oil and vanilla, followed by the greek yogurt.
4. Carefully fold in the flour mixture and mix VERY lightly until just combined. Mix in about a cup of the berries and reserve the rest.
5. Fill muffin pan/cups about halfway – this makes 6 large muffins or 12 smaller ones – and top with reserved berries. Bake for approx. 25 minutes until lightly golden, rotating halfway through.
How pretty! And, that purple heart plate is great!
Thanks! It certainly comes in useful for baked goods 🙂
Oo, those look so delicious. Blackberries aren’t in season here yet, but I can’t wait either.
Thank you for stopping by, Joyti! I can’t wait til proper summer when all berries are fragrant and abundant.
I don’t think I have had blackberry muffins before. They look so moist!
They are! I think it’s because of the yogurt. I don’t think I’d ever had blackberry muffins either until I made these:)
This is my first time here and I love everything about your blog..the visual style, the pictures and great recipes..
subscribing immediately
Thank you and welcome to s&h!