These easy to make healthy blackberry muffins are deliciously packed with antioxidant-rich blackberries. With a much lower sugar content, natural yogurt and olive oil, they make a moist and fluffy muffin.

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• Ingredients needed for Blackberry Muffins
• Here's how to make healthier Blackberry Muffins
• Recipe FAQ's

Lowering the sugar content of these blackberry muffins certainly doesn’t impact on taste either. The sharpness of these summer blackberries nicely balances the lowered sweetness in the batter.

With the Blackberries already ripening on our bushes and everywhere locally, bursting with healthy, juicy berries, we are so lucky to have an abundance of summer fruits to eat!

Ingredients needed for Blackberry Muffins

• self-raising flour to give the muffins a great rise.
• wholemeal flour to add fibre.
• baking powder to further allow the muffins to rise and become light, fluffy and airy.
• vanilla extract for a little flavour boost.
• egg to add a great source of high quality protein and richness to the mix.
• plain natural yogurt to pull the ingredients together, adding moistness to the finished muffins.
• semi-skimmed milk to add moistness and structure to the batter keeping it from collapsing in the oven.
• golden caster sugar, we use caster sugar as opposed to demerara or granulated as it’s finer in texture.
• light olive oil to keep the blackberry muffins moist. There is no need for extra virgin olive oil as this may make the muffins heavier.
• Blackberries or other berries such as Blueberries or Raspberries. Full of antioxidant goodness.

Here's how to make healthier Blackberry Muffins

This recipe for blackberry muffins is really quick and easy. No special equipment needed, it can all be done by hand and is better prepared without the use of a hand mixer.

• First preheat your oven to 350°F.
• Put 10 paper liners into a muffin baking tray.
• In a large bowl, add the self-raising and wholemeal flours, baking powder and golden caster sugar. Stir until well combined.

• In large jug, place the natural yogurt, semi-skimmed milk, egg, vanilla extract and light olive oil. Beat these ingredients together with a fork or whisk until well combined.

• Pour the wet ingredients into the dry ingredients.

• Mix together lightly.

• Scatter the blackberries into the bowl.

• Fold the blackberries in carefully until combined. Don’t over mix or the muffins will have a heavier texture when baked.

• Drop large spoonfuls of the blackberry muffin mixture into the paper cases.
• Bake for 25-30 minutes until risen and lightly browned.

• Cool on a wire rack. These blackberry muffins are best eaten the same day but are good for a couple of days, although they never last that long here!

These muffins are great for a quick and easy breakfast and are a perfect, healthier addition to the children’s lunch boxes for school.

If you like pumpkin flavor, try this pumpkin cream cheese muffins! They are soft, moist and have a cream cheese center.

Also be sure to try these Lemon Poppy Seed Muffins, which are also low carb!

Recipe FAQ's

For more delicious bakes:

• Baked Ricotta Raspberry Puddings
• Cherry Clafoutis
• Savoury Cheesy Lentil Muffins

Nutritional Info Links:

• Blackberries