blackberry yogurt muffins cut in half on plate

Blackberry Yogurt Muffins

This easy recipe for Blackberry Yogurt Muffins is bursting with sweet blackberries and made a little more wholesome by baking with Greek yogurt.

blackberry yogurt muffins cut in half on plate
Blackberry Yogurt Muffins

Blackberry Yogurt Muffins are bursting with sweet blackberries and made a little more wholesome baked with Greek yogurt.

Freshly baked blackberry yogurt muffin cut in half on a white plate.

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.

Blackberry Yogurt Muffins in a muffin tin ready to be baked.

Muffin tin filled with Blackberry Yogurt Muffins ready to be baked.

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.

Muffin tin filled with streusel-topped Blackberry Yogurt Muffins fresh out of the oven.

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.

Blackberry Yogurt Muffin cut in half and served on a white plate surrounded by blackberries.

Looking for more delicious breakfast options? Try one of these recipes too!

Cranberry Citrus Muffins
Coconut Zucchini Coffee Cake
Homemade Cherry Pop Tarts
Blueberry Lemon Glazed Baked Doughnuts
Banana Nut Ricotta Muffins

Blackberry Yogurt Muffins

This easy recipe for Blackberry Yogurt Muffins is bursting with sweet blackberries and made a little more wholesome baked with Greek yogurt.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 220kcal


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.


Heavily adapted from To Die For Blueberry Muffins, via allrecipes.


Calories: 220kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 140mg | Potassium: 130mg | Fiber: 1g | Sugar: 14g | Vitamin A: 165IU | Vitamin C: 2.6mg | Calcium: 50mg | Iron: 1.2mg
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  1. Diana Lopes

    Yogurt muffins, that sounds really interesting and delicious! And I’ve been where you are with the gym situation, it’s hard, but it’s worth it!

  2. Auntiepatch

    Add the buttermilk mixture into the flour – buttermilk? Am I overlooking it?

    • Liren Baker

      Ah, thanks for catching that. I typed buttermilk when I meant yogurt mixture; I’m so used to baking with buttermilk that I mis-typed! I’ve corrected the recipe.

  3. Chris

    I want to make these but my kids don’t like blackberries. If I make them, I will end up eating the whole batch!

    • Liren Baker

      You could make a half batch with blackberries for you and plain (or maybe blueberry, raspberry or strawberry?) for the kids! Although a full batch to yourself wouldn’t be a terrible thing ;)

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