Description
Delicious and moist gluten-free blackberry muffins made with creamy Greek yogurt and naturally sweetened with honey. These muffins are fluffy, bursting with fresh blackberries, and topped with a sprinkle of coarse sugar for a delightful crunch. Perfect for a healthy breakfast or snack option that everyone will love.
Ingredients
Dry Ingredients
- 2 Cups Gluten-Free or Regular All-Purpose Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
Wet Ingredients
- 1 Cup Greek Yogurt
- ½ Cup Honey
- ½ Cup Avocado Oil
- 2 Eggs
- 1 Tablespoon Vanilla Extract
Add-ins
- 1 ½ Cups Fresh Blackberries (halved + 1 Tablespoon Gluten-Free or Regular All-Purpose Flour)
Topping
- Coarse Sugar for Topping (optional but recommended)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a muffin pan or line it with muffin liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free or regular flour, baking powder, baking soda, and salt until well combined. Set aside.
- Combine Wet Ingredients: In another large bowl, whisk the Greek yogurt, honey, avocado oil, eggs, and vanilla extract until the mixture is smooth and fully incorporated.
- Merge Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients and gently fold together until just combined. Avoid overmixing to keep the muffins tender.
- Prepare Blackberries: In a small bowl, coat the halved blackberries with 1 tablespoon of gluten-free or regular flour. This helps prevent them from sinking to the bottom of the muffins.
- Fold in Berries: Gently fold the coated blackberries into the muffin batter until evenly distributed. Be careful not to overmix.
- Fill Muffin Pan: Evenly divide the batter into the prepared muffin pan cups.
- Add Topping and Bake: Sprinkle the tops with coarse sugar if using. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. If wet crumbs remain, bake for an additional 2 minutes and test again.
- Cool and Serve: Allow the muffins to cool in the pan for 5 to 10 minutes before removing. Serve warm or at room temperature and enjoy!
Notes
- Fresh blackberries are best for this recipe as frozen berries may release too much moisture, affecting the texture.
- Halving the blackberries helps to distribute them evenly throughout the batter.
- Coating the berries with flour prevents them from sinking to the bottom while baking.
- Do not overmix the batter to ensure soft and fluffy muffins.
- Baking time may vary slightly depending on your oven; always check doneness with a toothpick.
- Prep Time: 10 minutes
- Cook Time: 22-25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
