Blueberry & Blackberry Muffins
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
These scrumptious uber-yummy blueberry and blackberry ‘bakery style’ muffins offer an explosion of flavor in every bite. Yaaaasss please! Blueberry & Blackberry Muffins are basically cake for breakfast, so how can you go wrong?
These home-style bakery muffins are so delicious you seriously cannot eat just one. Another brunch or breakfast option you’ll love is this Starbucks CopyCat Coffee Crumb Cake Recipe (with Blackberries)!
These Bakery Style Muffins are Loaded with Healthy Blueberries and Blackberries
- Berries are loaded with vitamins, minerals, and fiber, plus they’re rich in antioxidants that can protect your cells from free-radical damage.
- Low in calories and tasty delicious by themselves or baked in a Lemon Blueberry Explosion Loaf, Blueberry Streusel Coffee Cake or Buttermilk Blueberry Explosion Cake!
Which is Healthier between Blueberries and Blackberries?
- Blackberry vs Blueberry breaks it down Why is Blackberry better than Blueberry? and Why is Blueberry better than Blackberry? I guessed right. 🙂
Using Fresh or Frozen Berries
If you were wondering if you can use fresh or frozen berries in this recipe, you can use both. I used frozen blackberries and fresh blueberries, (in these pictured). Anytime I’ve used fresh or frozen fruit in any muffin recipe, they have always turned out great.
You just have to be a little more careful with the frozen berries because they can streak or color your batter if you mix the batter too long, once you add them in if you overmix them in your batter.
Here are a Few Guidelines to Make your Bakery Muffins Perfect!
- Most importantly, just don’t over-mix your batter when you add the dry ingredients to the wet ingredients. Stir until evenly mixed and just moistened, then stop and fold in your fruit.
- Fill your muffin cups about three-fourths full with the batter. Filling or overfilling the tins, the muffins are more likely come out flat on top.
- Allow muffins to cool 10 minutes in the pan before eating. (I know this is hard one…but it helps so you don’t end up with a hot mess and fall apart when you take them out of the muffin tins.
- Fresh-baked muffins are the best kind of muffins, there’s no doubt about that. To reheat leftovers, just put them in a 200ºF oven for about 10 minutes for a quick warm-up! You can also reheat them in the microwave for 10 – 15 seconds for a quick warm up too! Lovely with some slathered butter, if I do say so myself. 🙂
Bakery Style Blueberry & Blackberry Muffins have classic berry flavors that seriously can’t be beat! I adapted this recipe from these Chocolate Chip Yogurt Muffins.
If you love streusel on your muffins, try these Best Blueberry Crumble Muffins. Every bite is so flavorful you won’t know what to do with yourself. Holy yum. Go ahead, indulge.
Craving More Breakfast & Muffins?
- Yummy Pumpkin Muffins
- Coffee Cake Muffins
- Country Apple Fritter Muffins
- Peanut Butter Muffins
- Whole Wheat Blueberry Muffins
- Cinnamon Apple Muffins
- Perfect Banana Chocolate Chip Muffins! Fluffy & Moist!
- Blueberry Cream Cheese Muffins
- Fluffy Greek Yogurt Blueberry Pancakes
Bakery Style Blueberry & Blackberry Muffins
Ingredients
- 2 -1/2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup Greek yogurt
- ⅓ cup almond milk or buttermilk
- 2 teaspoons vanilla extract
- 1 - ½ cups blueberries and/or blackberries fresh or frozen
Instructions
- Preheat oven to 425°F, spray muffin pan with non-stick spray or use cupcake liners and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
- In a medium bowl, whisk together the melted butter, sugar, eggs, Greek yogurt, almond milk and vanilla and then add in the dry ingredients, mixing until just combined, do not overmix. Add berries and gently fold together until incorporated.
- Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven down to 375°F and bake for another 13-15 minutes.
- Let cool for about 10 minutes and enjoy warm.
- Make sure you seal the muffins to keep fresh.
Notes
Yay! I’m so excited to hear you loved these Bobbie! Thank you so much for the love! xo
Loved these. Not too sweet but just a warm awesome taste. Will definitely keep as ” Make again.
I’m so happy to hear they were delicious with a touch of cinnamon! Thank you for trying them Helene! xo
Only had half blackberries so I added blueberries. I needed to cook about 2 minutes longer in my oven. These muffins are absolutely delicious. My touch was to add 1/4 teaspoon of cinnamon to the dry mix.
Yes that will be fine to use Bernice. Hope you enjoy! xo
what if I don’t have greek yogurt but a vanilla yogurt? is it a good idea to substitute?
Great to hear Michael! I hope you enjoy them too! Thank you so much! xo
Very nice recipe! Muffins came out beautiful! Haven’t done the taste test yet but I have no doubt these are increible. The rose up round and even. I live at a high altitude so I had to increase the baking time to get a nice golden brown color but the ingerdient list was spot on.
I’m so happy to hear that Kim! I love using Greek yogurt in muffins and breads, so glad you do too! Thank you so much!!
DELISH!!!! Love this recipe with greek yogurt! My new go to muffin recipe!! Thank you!?
I’m so glad you enjoyed them Emily. Thanks for adding it to your favorites. xo
Made these muffins this morning….I substituted 1 cup of almond flour for the AP flour. Very tasty!! I will definitely add this to my favorites!!
Blueberries are the bomb! 🙂 YES!!!!! Thank you Sarah!
BLUEBERRIES !!!!!!!!!!!!!!!!!!!!!!!!
Everything on this site is amazing!
They are totally worth it! Thank you Deepika! 🙂
I love that big round top! Just how bakery style muffins are! With all that fruit, these are totally worthy of breakfast!
Aww thank you so much Katherine! It’s hard to wait I know! Happy Thursday my friend!!
These look so fluffy and juicy, Kim! Your tip for keeping the fresh muffins in the tin for 10 minutes is a good one – I”m usually so anxious I try to take them out right away and pieces are falling everywhere 😉
Me too as much as possible Heather! 🙂 Thanks you dear!!
ooh love that there’s blueberries AND blackberries in these! and frozen berries are so good in muffins that i usually go the frozen route and save all the good fresh stuff for eating plain (:
OMG I bet that is killing you not to bake! Congrats on the house, your kitchen is lovely! (and you’re always welcome Kelly!!)
These look like muffin perfection!! I want to make these right now. But ALL my baking stuff is already in boxes, as I get ready to move :(. Maybe I could just come over to your house 🙂 xoxo
Thank you so much Kelsie!! I can’t wait to see your blueberry cake! I love your stuff!! 🙂
These little beauties are perfection! I have a blueberry cake in the oven right now and looking at your pics is making me even more excited to eat–I’ll cross my fingers I can get some pictures before I dig in 🙂