Blackberry Yogurt Muffins are bursting with sweet blackberries and made a little more wholesome baked with Greek yogurt.
I broke up with my gym.
It took me a long time to finally do it — maybe you’ve been through this before. But I was pretty loyal for such a long time — years, actually — faithfully going to classes, and loving it all the while. I mean, as far as gyms go, I was happy, and I really didn’t have any major complaints.
It’s just that I started drifting. It started when we got the indoor bike, and how easy it was to just hop on for a hard ride without having to leave my house. Then I started running. And then came outdoor bootcamp with friends in the neighborhood.
I realized I didn’t need the gym anymore.
Like any breakup, it took a while for me to face the music. But now that we’ve parted ways, I couldn’t be happier.
I was on one of my runs the other morning when all I could think of were muffins. You may think that’s counterproductive, but it’s my motivation, especially when I imagine big, sweet blackberries bursting in a tender muffin made slightly healthier with Greek yogurt.
Ok, who am I kidding, using Greek yogurt alone doesn’t make these Blackberry Yogurt Muffins healthier, but I did use less sugar than usual, and added some oats to the streusel, so if I want to justify a muffin after a workout, I say I deserve it.
And you deserve one, too.
Looking for more delicious breakfast options? Try one of these recipes too!
Blackberry Yogurt Muffins
For the Streusel:
- 1/4 cup rolled oats
- 1/3 cup granulated sugar if you want a deeper color, use a combination of granulated and light brown sugar
- 1/3 cup all-purpose flour
- 1 1/4 teaspoons ground cinnamon
- 1/4 cup cold unsalted butter grated or cut into small cubes
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup olive oil
- 1 large egg
- 1/2 cup plain unsweetened Greek yogurt
- 1 teaspoon vanilla
- 1 cup fresh blackberries halve the berries if they are big
- Preheat the oven to 375°F with the rack placed in the center of the oven. Line a muffin pan with cupcake liners and set aside.
- In a small bowl, stir together the oats, sugar, flour and cinnamon with a fork. Drop in the butter, and using your fingers, a pastry cutter or two forks, cut the butter into the mixture until you have crumbs. Set the streusel aside.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt until combined.
- In a small bowl, whisk together the oil, egg, Greek yogurt and vanilla.
- Add the yogurt mixture into the flour and use a spatula to mix until just about halfway incorporated.
- Drop in the blackberries and mix a little bit more, just until the flour is incorporated – do not over-mix the batter; you want it to be lumpy.
- Distribute the batter into the prepared muffin pan and sprinkle with the streusel.
- Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and place the muffins on a wire rack to cool before enjoying.