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.
blackberry yogurt muffins cut in half on plate
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Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 220kcal
Author Liren Baker


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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