Fluffy Blackberry & Greek Yogurt Muffins

Name: Fluffy Blackberry & Greek Yogurt Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 100 g unsalted butter, softened; 250 g self-raising flour; 200 g blackberries, halved if large; 125 g Greek yogurt; 65 g Caster sugar (for buttercream); 65 g light brown sugar; 5 tbsp milk; 2 large eggs room temperature; 1 tsp baking powder; 1 tsp vanilla paste; 1 pinch fine salt

These moist and fluffy blackberry muffins are packed with juicy fruit and a hint of vanilla. The addition of Greek yogurt ensures a tender crumb, making them the perfect treat for breakfast or afternoon tea.

Servings10 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

unsalted butter, softened
100 g
self-raising flour
250 g
blackberries, halved if large
200 g
Greek yogurt
125 g
Caster sugar (for buttercream)
65 g
light brown sugar
65 g
milk
5 tbsp
large eggs room temperature
2
baking powder
1 tsp
vanilla paste
1 tsp
fine salt
1 pinch

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas mark 6). Line a standard 12-hole muffin tin with paper cases.

In a large bowl, beat the softened butter with both the caster and light brown sugars for about 5 minutes until the mixture is pale and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the Greek yogurt, vanilla paste, and milk until the wet ingredients are fully combined.

Gently fold in the self-raising flour, baking powder, and a pinch of fine salt using a spatula until you have a smooth batter. Do not overmix.

Fold in 150g of the blackberries. Spoon the batter into the prepared muffin cases, filling them about three-quarters full. Press the remaining 50g of blackberries (or blackberry halves) into the top of each muffin so they stick out slightly.