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    Home » Recipes » Muffins

    Banana Blackberry Muffins

    May 20, 2021 · Modified: Sep 26, 2021 by Sandra Flegg

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    Close up image of Banana Blackberry Muffins with text overlay.

    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.

    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.

    Jump to:
    • YOU'LL LOVE THESE
    • INGREDIENTS & SUBSTITUTIONS
    • INSTRUCTIONS
    • YOU MIGHT ALSO ENJOY THESE...
    • STORAGE & FREEZING INSTRUCTIONS
    • Banana Blackberry Muffins
    • Comments

    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 ½ 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..

    YOU MIGHT ALSO ENJOY THESE...

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      Banana Blueberry Oatmeal Muffins
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      Bakery Style Banana Chocolate Chip Muffins
    • Close up image of Raspberry Oatmeal Muffins to show the texture of finished muffins.
      Raspberry Oatmeal Muffins

    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
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Banana Blackberry Muffins on a white plate.

    Banana Blackberry Muffins


    ★★★★★

    5 from 6 reviews

    • Author: Sandra Flegg
    • Total Time: 30 minutes
    • Yield: 12
    Print Recipe
    Save Recipe Recipe Saved

    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 ¾ cups all purpose flour

    1 tsp. baking soda

    ¼ tsp. salt

    ½ cup butter, room temperature

    1 and ¼ cups granulated sugar

    2 eggs

    ¼ cup Greek yogurt

    1 cup mashed bananas (2 large)

    1 and ½ 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 ¾ 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

    Keywords: Banana Blackberry Muffins, dessert, breakfast.

    If you've made this recipe, please come back and leave us a star rating and comment below. Or, tag us on social media @shesnotcookin or #shesnotcookin for a chance to be featured!

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Jodi

      May 31, 2022 at 2:47 pm

      Really good! Soft and moist.

      ★★★★★

      Reply
    2. Christine

      July 10, 2022 at 11:31 am

      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!

      ★★★★★

      Reply
      • Sandra Flegg

        July 10, 2022 at 5:10 pm

        Thanks so much for taking the time to let us know that! Fresh blackberries are the best! So happy to hear that you enjoy the recipe! 🙂 Sandra

        Reply
    3. Candi

      October 02, 2022 at 12:29 am

      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!

      ★★★★★

      Reply
      • Sandra Flegg

        October 02, 2022 at 7:14 am

        So happy to hear that you enjoyed this muffin recipe!! Thanks for taking the time to comment on the recipe 🙂 Sandra

        Reply
    4. Tim

      January 24, 2023 at 2:57 pm

      Super moist banana muffin with a great burst of blackberries. So good!!

      ★★★★★

      Reply
      • Sandra Flegg

        January 24, 2023 at 3:14 pm

        Thanks Tim!

        Reply
        • Yolanda

          February 27, 2023 at 5:35 am

          These are so good. Super soft and berrynana~licious!

          ★★★★★

          Reply
          • Sandra Flegg

            February 28, 2023 at 4:23 pm

            So happy to hear that yoyu enjoyed these banana muffins! Thanks!

            Reply
    5. Cindy

      January 28, 2023 at 3:23 pm

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

      ★★★★★

      Reply
      • Sandra Flegg

        January 28, 2023 at 5:09 pm

        Thanks so much Cindy!! Happy to hear that you enjoyed them!

        Reply

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