Blackberry Greek Yogurt Muffins

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I love a good moist muffin packed with seasonal fruit. These blackberry Greek yogurt muffins are just the right blend of crumble, fruit and flavor.

With ingredients you likely already have on hand you can make these in no time and enjoy them for breakfast, a snack, a midnight craving…whatever has your fancy. These are delicious and packed with flavor and yumminess. Most people think of blueberry muffins, but change it up a bit and make some blackberry muffins instead.

This easy and delicious blackberry muffin recipe is sure to be a family favorite and I hope you enjoy them as much as we do!

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Blackberry Greek Yogurt Muffins

Why Blackberries?

Sometimes I feel like blackberries are an afterthought fruit. Blueberries, strawberries and raspberries usually take center stage, but blackberries get overlooked. They are fresh and delicious and in the summertime you can even find them growing wild.

We have dozens and dozens of blackberry bushes in our back wood area of our property and I can’t even pick all that is available. I will usually pick what I can and make jam, cobbler and new to the blackberry recipe lineup are these blackberry muffins with Greek yogurt.

Ingredients for Blackberry Greek Yogurt Muffins

The ingredients are simple for these blackberry muffins and likely you have most of these already on hand such as flour, sugar and brown sugar. Most people keep these stocked in their pantry.

jar of flour on counter

Dry Ingredients

  • All-Purpose Flour
  • White Sugar
  • Brown Sugar
  • Baking Soda
  • Baking Powder
  • Nutmeg
  • Cinnamon

Wet Ingredients

wet ingredients on counter
  • Greek Yogurt (Any brand will do)
  • Unsalted Butter
  • Vanilla extract
  • Eggs
  • Lemon or Orange zest (I’ve used both)
  • Blackberries
Blackberry Greek Yogurt Muffins in tray
Blackberry Greek Yogurt Muffins

How Long Will These Stay Fresh?

These muffins will last a few days before they go bad, but they really should be eaten in 1-2 days after baking for the best freshness and flavor. Try and eat them no more than 2 days after baking. You could freeze them but I recommend enjoying them right after you bake them.

Blackberry Greek Yogurt Muffins on counter next to coffee

Baking Supplies

Here are some essential baking supplies you will need for making your blackberry Greek Yogurt Muffins. You will need a muffin tin, mixing bowls, measuring spoons and cupcake liners. I love parchment paper cupcake liners. You can purchase them yourself or make your own by cutting out 5″ squares of parchment paper.

Blackberry Greek Yogurt Muffins

Blackberry Greek Yogurt Muffin Recipe

Yield: 12-16 Muffins

Blackberry Greek Yogurt Muffins

blackberry muffins on counter

A moist, fruity crumbled muffin perfect with seasonal fruit and ready for breakfast or a mid-day snack

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes


  • 2 cups all purpose flour
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ½ tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 1 1/2 Cups Green Yogurt
  • 3/4 cup butter, melted
  • 2 eggs
  • 2 tsp pure vanilla extract
  • 1 1/2 tsp fresh lemon or orange zest
  • 1 1/2 cup fresh blackberries (or blueberries), dusted with flour

For the Crumble

  • 3/4 cups all purpose flour
  • ½ cup brown sugar
  • 4 tsp Cinnamon
  • 1/4 tsp nutmeg
  • ¼ cup Butter, melted


  1. Pre-heat oven to 375F degrees and line muffin pans with cupcake liners
  2. Make your crumble; In a medium bowl, whisk together flour, sugar, cinnamon and nutmeg. Pour in melted butter and mix with a spoon until crumbly. Set aside.
  3. Make your muffins; In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt and cinnamon until combined. Make a well in the center of the dry ingredients and set aside.
  4. In a medium bowl, whisk together greek yogurt, eggs, vanilla and lemon or orange zest until combined. Pour in melted butter and whisk until smooth. Pour wet ingredients into the well of the dry ingredients. Use a spatula to gently fold the wet ingredients into the dry until just starting to come together. Add in blackberries or blueberries and fold them in until everything is just combined. Tip: be careful not to over mix your batter, as this can result in tough muffins.
  5. Scoop muffin batter into prepared cupcake liners, filling just below the top. Sprinkle the tops of each muffin with a generous amount of prepared crumble to cover the batter.
  6. Bake for 16-20 minutes or until the muffins are golden brown. Remove from oven and allow to cool.

Blackberry Greek Yogurt Muffins

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