Whole wheat blackberry muffins are the perfect way to greet the morning! These healthy and delicious treats are easy to whip up, full of flavor and incredibly satisfying!
Our latest breakfast obsession? These soft and tender whole wheat blackberry muffins! The perfect pairing of tart blackberries and rich buttermilk (or kefir) makes these seasonal muffins my favorite thing to grab for breakfast on the go or a quick snack!
What better way to celebrate blackberry season than fresh blackberry muffins!
You don’t need the prettiest bunch of blackberries for these muffins. In fact, muffins are a great way to use any slightly overripe berries you might have sitting in your fridge!
And if you don’t have access to fresh blackberries, you can definitely substitute with frozen. When using frozen blackberries just make sure to add them to the batter directly from the freezer without letting them thaw. You may also need to increase the baking time by a few minutes.
ingredients and substitutions
The dry ingredients in our muffins include whole wheat flour, ground flaxseed, brown sugar, baking powder, baking soda, cinnamon and salt. Using whole wheat flour and flaxseed gives these muffins a healthy nutrient boost and provides a mild nutty flavor.
The remaining ingredients include vegetable oil, vanilla extract, one egg and kefir or buttermilk. For the oil, we recommend choosing a vegetable oil without a strong flavor, such as canola. And the vanilla extract can be swapped out for almond extract if you’d really like to amp up the nutty flavor!
buttermilk or kefir
These blackberry muffins are made with buttermilk or kefir to ensure a tender muffin without adding too much oil. It also helps to provide a softer texture, which is especially important when working with whole wheat flour.
While I tend to use kefir for these muffins, buttermilk can be substituted in equal proportions. If you do decide to go with kefir, we recommend using something like Lifeway Kefir, which has a thicker texture than some of the other brands we’ve come across.
making the best blackberry muffins
And before you get baking, here are some of our favorite tips for making the best muffins:
Use all of the batter. Each muffin will be heaped a bit and that’s okay!
Don’t overmix. Stir until the wet and dry ingredients are just combined to avoid toughness. No need to break out the electric mixer for these muffins!
Use a kitchen scale to measure the flour. It’s incredibly easy to overmeasure flour, which will give your muffins a dry and crumbly texture. If you don’t have a kitchen scale, make sure to use the spoon and level method. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
We don’t usually top these muffins with anything, but you could definitely add a bit of coarse sugar or streusel on top for an extra bit of texture. They’d also be great with the oat and pecan topping from our blueberry streusel muffins!
whole wheat blackberry muffins: FAQs
Yes! Make sure to add the berries to the batter straight from the freezer without thawing. Increase the cooking time by several minutes if necessary.
The best tip to avoid dry muffins is to measure your flour using a kitchen scale. Additionally, make sure not to overmix the batter. Stir just until the wet and dry mixtures are just combined.
Cover and store the muffins at room temperature for several days or keep in the refrigerator for up to one week. These muffins will also freeze well in an airtight container or bag for several months.
For more delicious breakfast ideas, make sure to check out these recipes!
- sumac strawberry scones
- pearl barley kasha with almonds and cherries
- blueberry streusel muffins
- puffed amaranth granola bars
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