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.
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
- 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.
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.
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.
Add in second egg and stir until combined.
Add in the mashed bananas and Greek Yogurt and stir just until combined.
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.
Gently fold in the blackberries.
Spoon batter into greased muffin tins.
Bake in 400°F oven for 20-25 minutes.
YOU MIGHT ALSO ENJOY THESE…
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
Banana Blackberry Muffins
- Total Time: 30 minutes
- Yield: 12
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
- In a large mixing bowl, combine flour, baking soda and salt.
- In a large mixing bowl, beat one egg, butter and sugar. Cream by hand until light and fluffy.
- Beat in second egg and stir until well-combined.
- Add in Greek Yogurt and bananas and stir to combine.
- Add wet ingredients to dry ingredients and stir just until combined using as few strokes as possible.
- Gently, fold in the blackberries.
- Fill greased muffin tins 3/4 full.
- 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
Really good! Soft and moist.
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!
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
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!
So happy to hear that you enjoyed this muffin recipe!! Thanks for taking the time to comment on the recipe 🙂 Sandra
Super moist banana muffin with a great burst of blackberries. So good!!
Thanks Tim!
These are so good. Super soft and berrynana~licious!
So happy to hear that yoyu enjoyed these banana muffins! Thanks!
Delicious! Super moist and tasty. I used sour cream instead of yogurt. Loved this recipe. Will definitely make these again..
Thanks so much Cindy!! Happy to hear that you enjoyed them!
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!
I forgot to mention I also used whole wheat flour instead of regular.
Thanks so much for sharing your substitutions! I’m sure these banana blackberry muffins would be delicious with maple syrup!
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.
Thrilled to hear that you enjoyed them and thanks for sharing your sugar reductions!