Whole Wheat Blackberry Muffins

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!

the blackberries!

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.

finishing touches

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!

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

whole wheat blackberry muffins

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• Author: Brittney
• Total Time: 35 minutes
• Yield: 12
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: dessert
• Method: baking
• Cuisine: global

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Ingredients

• 2 cups (230 grams) whole wheat flour, spooned and leveled*
• ⅓ cup (45 grams) ground flaxseed
• 1 cup (200 grams) dark brown sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 1.5 cups (350 ml) kefir or buttermilk
• ⅓ cup (80 ml) vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 6 ounces (170 grams) fresh blackberries*

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Instructions

1. Preheat oven to 400 F (200 C). Grease or line a tin for 12 muffins.
2. Mix together the flour, flaxseed, brown sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
3. In a separate bowl, whisk together the kefir, vegetable oil, egg and vanilla extract until combined.
4. Pour the wet ingredients into the dry and stir until just combined.
5. Gently fold in the blackberries.
6. Scoop the batter into the prepared muffin tin and bake for 20 minutes or until golden brown and an inserted toothpick comes out clean.
7. Allow the muffins to sit in the tin for 10 minutes and then remove to a wire rack to cool completely.

Notes

Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring. Use a spoon to lightly scoop 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.

Blackberries: To substitute frozen blackberries, do not thaw. Add to the batter directly from the freezer and increase the cooking time by several minutes if necessary.

Storing: Cover and store at room temperature for several days or keep in the refrigerator for up to one week.

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