Nice to have but not necessary
- paper muffin cups
- a spatula
2 cups/500 mL whole wheat flour
1 Tbsp/15 mL baking powder
1/2 tsp/2 mL salt
1 cup/250 mL plain yogurt
1/2 cup/125 mL oil
1/2 cup/125 mL honey
1 Tbsp/15 mL lemon juice
1 cup/250 mL blackberries
Preheat oven to 400F/200 C.
Get out your muffin pans.
Grease them, or line them with paper muffin cups.
In a large bowl, mix the flour, baking powder and salt.
Make a well in the middle.
In a smaller bowl, beat the eggs.
Add the yogurt, oil, honey and lemon juice.
Stir to mix well.
Pour the wet mixture into the well in the middle of the dry ingredients.
Stir just enough to barely moisten it all.
Add the blackberries.
Stir gently, just enough to mix them in.
(Stop! Don't overmix! The secret of making perfect muffins lies in the stirring. It's okay if there are still some flecks of flour visible. The batter will be lumpy - that's fine! Resist the urge to keep stirring!)
Fill the muffin tins with batter.
Bake for about 20 minutes, or until a toothpick inserted in a muffin comes out clean.
- Use any flour (kamut, spelt, white, etc.) in place of the whole wheat flour.
- Use freshly squeezed lemon juice instead of bottled.
- Use frozen berries instead of fresh.
Ideas for making this recipe your own
- Experiment with different berries. I know that raspberries work well. How about blueberries, or cranberries - or even strawberries cut into smaller pieces?
- I wonder how this recipe would work with lime juice instead of lemon?
- Be sure to look for plain, unsweetened yogurt. (Many brands have added sugar. You don't need that in this recipe - the honey gives enough sweetness.)
- If you don't have a toothpick on hand, use a piece of uncooked spaghetti for testing the muffins.
- If you use frozen berries, there is no need to thaw them.
- A whisk works well for beating eggs.
If you enjoy this blackberry muffins recipe, you may also like these other recipes: