I kind of have a thing for muffins. I love em! I mean what’s not to love…they’re allowed for breakfast or dessert, are quick and easy to make and pair perfectly with coffee! Muffins are just always a great addition to any breakfast or brunch table and no one ever complains. ? Some of the most loved muffin recipes by you all are these lemon poppyseed muffins, almond flour chocolate chip muffins, and these maple snickerdoodle muffins! For something less sweet, and more savory I’d recommend trying out these egg taco muffins. Another irresistible muffin, trust me! Let’s get back to the star of the show today, blackberry muffins!
Yogurt: I recommend a plain, Greek yogurt. Vanilla extract Lemon Juice: fresh is best Blackberries: fresh or frozen. See note below on using frozen blackberries.
If you use frozen blackberries, do not thaw the berries first. Add the berries to the batter while they are still frozen and I would increase baking time by ~4-5 minutes.
Are these freezer friendly?
Yes! Allow your muffins to cool completely, then place in a freezer safe baggie and store for up to 30 days. I hope you love this muffin recipe – drop a comment below to tell me what you think!
