Blueberry & Blackberry Muffins

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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)!

blackberry blueberry muffins

These Bakery Style Muffins are  Loaded with Healthy Blueberries and Blackberries 

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. 🙂  

blackberry blueberry muffins

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.  

blackberry blueberry muffins

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 muffins

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.

Bakery Style Blueberry & Blackberry MuffinsBakery Style Muffins

Craving More Breakfast & Muffins?

Bakery Style Blueberry & Blackberry Muffins

Bakery Style Blueberry & Blackberry Muffins

Kim Lange
These scrumptious uber-yummy blueberry and blackberry 'bakery style' muffins offer an explosion of flavor in every bite.  
4.41 from 22 votes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast
Cuisine American
Servings 12
Calories

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
  • 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

Store in an airtight container at room temperature for up to 5 days. They taste awesome warmed up in the microwave if you don't eat them served warm out of the oven.
Keyword blackberry, blueberry, breakfast, Greek yogurt, muffins, snack
Tried This Recipe?Let us know how it was by commenting below!

25 Comments

  1. Loved these. Not too sweet but just a warm awesome taste. Will definitely keep as ” Make again.

  2. 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.

  3. what if I don’t have greek yogurt but a vanilla yogurt? is it a good idea to substitute?

  4. 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.

  5. DELISH!!!! Love this recipe with greek yogurt! My new go to muffin recipe!! Thank you!?

  6. 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!!

  7. 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 😉

  8. 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 🙂

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