This blackberry muffins recipe with yoghurt and warming spices is one of my favourite muffins recipe – especially in early autumn, when we bring home baskets full of wild blackberries from our long countryside walks.
This recipe is very light as it uses just the egg whites and not a whole eggs. The blackberries also pair up well with the yoghurt and the mixed spices.
Few tips on making this recipe successfully
- Don’t over mix the dough – Undermixed and even lumpy is good with this recipe. If you mix it too much you’ll end up with a tough muffins
- If you don’t have mixed spice, you can use a cinnamon
- Don’t skip the egg whites whisking, this is what gives the muffins amazing lightness
- Make sure that your yoghurt is full-fat. This recipe doesn’t have much butter, so the fat in the yoghurt replaces part of this. It also adds flavour. Any kind of full fat white yoghurt is fine, but Greek yoghurt is extra thick.
- If you don’t have blackberries, you can also make this recipe with other smaller berries, such as blueberries, blackcurrants, raspberries, cherries or even bananas etc.
- The muffin batter will be quite thick, but that’s fine, that’s how it ment to be (it’s because of the yoghurt)
- These blackberry muffins freeze well, so if you want to keep them for longer, just freeze them on the day you’ve baked them and eat within 3 months.
- I had this new giant muffin baking tin, which I wanted to try. The muffin tin makes 6 giant muffins, but if you have a standard size, that’s fine too. Just split the batter between 10-12 standard cases. Fill your muffin cases 3/4 to the top and carry on until you use up all the batter.
Hope you enjoy making these blackberry muffins and if you do, let me know in the comments below!
More recipe ideas
- Pumpkin Spice Muffins (Gluten-Free) >>
- Vanilla Cupcakes with Chocolate Buttercream >>
- Blood Orange Cupcakes >>
Blackberry Muffins with Yoghurt
- 220 grams plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground mixed spice
- 120 grams caster sugar
- 3 egg whites
- 3 tablespoons butter or margarine
- 150 ml natural full-fat yoghurt
- 1 teaspoon vanilla extract
- 120 grams fresh blackberries
- Preheat the oven to 190C/Gas Mark 5. Line a muffin tin with muffin paper cases. I've used a large 6 hole muffin tin, but the recipe can be split between 12 normal muffins.
- Mix together the flour, bicarbonate of soda, salt and half the mixed spice together. Add 6 tablespoons of the sugar and mix well.
- Add the 3 egg whites to a clean bowl and lightly whisk the egg whites together with a fork. If using a mixer, use very low speed.
- Add the softened butter, yoghurt and vanilla extract and beat together until blended.
- Stir blackberries into the egg mixture until well mixed.
- Carefully stir the egg mixture into the flour mixture until just blended. Do not over stir the mixture, it's absolutely fine if it's a little lumpy. In fact, if you overmix your mixture, the muffins will be very tough and rubbery.
- Spoon the mixture evenly into the paper cases, filling each about two thirds full.
- Mix the remaining sugar with the remaining mixed spice, then sprinkle it over the tops of the muffins.
- Bake in the preheated oven for about 20 minutes or until well risen and springy to the touch.
- Leave the muffins to cool slightly in the tin and then transfer to the wire rack to leave cool completely.