Banana Blackberry Muffins

EASY recipe for soft, fluffy, moist Banana Blackberry Muffins are bursting with fresh blackberries! Greek Yogurt adds creaminess and moisture and they remain moist for days.

Side view of muffins on white footed plate.

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Blackberries bake up beautifully in these delicious Banana Blackberry Muffins.

You’ll love that you don’t need to start the mixer for this recipe! Two mixing bowls, a wooden spoon and a muffin tin.

Hubby declared these to be ‘the best banana muffins I’ve ever had’.

The secret is the Greek Yogurt that adds creaminess and moisture to this recipe.

YOU’LL LOVE THESE

  • no fancy equipment required! Mix these muffins by hand, using a wooden spoon.
  • basic ingredients that you probably already have in your pantry.
  • soft, fluffy, moist muffins that are quick and easy to make.

INGREDIENTS & SUBSTITUTIONS

Ingredients for recipe with text overlay.
  • butter and eggs should be at room temperature. Remove from the refrigerator 1/2 hour to 1 hour before starting the recipe.
  • Greek yogurt is used in this recipe. Use Greek Yogurt that has some fat content to it. Sour cream may also be substituted.
  • I recommend fresh blackberries in this muffin recipe. If using frozen, toss in 1 tbsp. of flour prior to adding to the batter to avoid colour bleeding.

INSTRUCTIONS

This is a straightforward recipe that requires no mixer. It can easily be mixed by hand using a wooden spoon.

Start by greasing 12 muffin tins and preheating the oven to 400°F.

Dry ingredients in white mixing bowl with whisk.

In a large mixing bowl, combine flour, baking soda and salt. When measuring the flour, give it a good stir first to fluff it up, then measure it out using a spoon into the measuring cup. Use the blade from a knife to level off the flour.

Butter, sugar and one egg in mixing bowl with wooden spoon.

In a different large mixing bowl, combine sugar, butter and 1 of the eggs and beat by hand using a wooden spoon until mixture is lemon-coloured.

Second egg is added to butter mixture with wooden spoon.

Add in second egg and stir until combined.

Banana and Greek Yogurt are added to the muffin batter.

Add in the mashed bananas and Greek Yogurt and stir just until combined.

Wet ingredients are added to the dry ingredients.

Add the wet ingredients to the dry ingredients and combine with as few strokes as possible. The batter may be a little lumpy – that a okay.

Blackberries are added to the muffin batter.

Gently fold in the blackberries.

Muffin batter in greased muffin tins.

Spoon batter into greased muffin tins.

Bake in 400°F oven for 20-25 minutes.

Overhead image of 5 muffins on white plate..

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STORAGE & FREEZING INSTRUCTIONS

Cool muffins completely before storing or freezing.

Store muffins at room temperature in covered container in a single layer for up to four days. Line the container with paper towel.

Freeze muffins for up to 2 months. Layer with parchment paper. Thaw at room temperature for 2 hours before serving.

Print
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Banana Blackberry Muffins on a white plate.

Banana Blackberry Muffins


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5 from 8 reviews

Description

EASY recipe for soft, fluffy, moist Banana Blackberry Muffins are bursting with fresh blackberries! Greek Yogurt adds creaminess and moisture and they remain moist for days.


Ingredients

1 and 3/4 cups all purpose flour

1 tsp. baking soda

1/4 tsp. salt

1/2 cup butter, room temperature

1 and 1/4 cups granulated sugar

2 eggs

1/4 cup Greek yogurt

1 cup mashed bananas (2 large)

1 and 1/2 cups fresh or frozen blackberries

1 tbsp. rolled oats, large flakes for topping


Instructions

  1. In a large mixing bowl, combine flour, baking soda and salt. 
  2. In a large mixing bowl, beat one egg, butter and sugar. Cream by hand until light and fluffy.
  3. Beat in second egg and stir until well-combined.
  4. Add in Greek Yogurt and bananas and stir to combine.
  5. Add wet ingredients to dry ingredients and stir just until combined using as few strokes as possible.
  6. Gently, fold in the blackberries.
  7. Fill greased muffin tins 3/4 full.
  8. Bake in 400°F oven for 20 to 25 minutes.

Notes

STORAGE AND FREEZING INSTRUCTIONS

Cool muffins completely before storing or freezing.

STORAGE

Store muffins at room temperature in covered container in a single layer for up to four days. Line the container with paper towel.

Freeze muffins for up to 2 months. Layer with parchment paper. Thaw at room temperature for 2 hours before serving.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Muffins
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 263
  • Sugar: 24.3 g
  • Sodium: 175.1 mg
  • Fat: 9.5 g
  • Saturated Fat: 5.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 41.1 g
  • Fiber: 1.9 g
  • Protein: 4.5 g
  • Cholesterol: 67.6 mg

16 Comments

  1. Made with the last of the blackberries from my garden and some bananas we needed to use up from the neighbor. I doubled the recipe and got 24 muffins and two mini loafs out of it. They’re so good! Freezing the muffins, but I can’t stop eating the loaf!






  2. Best banana muffins or bread I have ever made! We just picked up fresh blackberries this morning and had 2 very ripe bananas to put use. So glad I tried this recipe! I had to sub sour cream for the Greek yogurt, but that did not seem to matter. These muffins are truly delicious!






  3. Delicious! Super moist and tasty. I used sour cream instead of yogurt. Loved this recipe. Will definitely make these again..






  4. I substituted 1 cup maple syrup for the sugar because I was making them for a group that included a diabetic. They turned out wonderfully, and I’ll definitely be doing them again!






  5. These muffins were amazing! Honestly they were the best I have ever made! Super moist and very flavourful. I did cut the sugar to one cup, and they were still plenty sweet. Thank you for sharing this keeper.






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