You are going to love these streusel-topped blackberry coffee cake muffins inspired by a favorite family coffee cake. They have just enough fresh blackberries to make them irresistible. Bake a batch for a lazy morning breakfast or to share on a special occasion.
- Uses whole wheat flour to make each coffee cake muffin satisfying on its own.
- When blackberries aren't available, you can substitute other berries, apples, or diced peaches in the coffee cake muffin.
- A single muffin is under 150 calories or 4 Weight Watchers Points Plus.
Blackberry coffee cake muffins are my attempt to hold on to vacation a little bit longer. I chose muffins rather than a full coffee cake for the portion control and so half can go into the freezer to be enjoyed later. Keeping with the family tradition, the brown sugar topping comes straight out of the Better Homes and Gardens cookbook but the muffins are my own re-invention of two other favorite recipes.
Even as muffins, this recipe is right up my dad's alley, especially the inclusion of blackberries- which I picked minutes before folding them into the batter. He loves picking berries while enjoying time outdoors. It is not at all unusual for him to go into the woods with a canteen full of water and return with the same canteen full of berries.
Food and traditions are about how we feel, there is no rule that family recipes must remain stagnant. Blackberry coffee cake muffins made with whole wheat flour and Greek yogurt may not be the Better Homes and Gardens coffee cake but they are equally enjoyable and, for me, taste and smell just as nostalgic.
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Blackberry Coffee Cake Muffins
- 2 ½ cups whole wheat flour make sure it is fresh
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- 2 eggs
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 cup plain non-fat Greek yogurt
- ½ cup low fat milk
- ½ cup grape seed oil may substitute canola oil
- 1 ½ cups fresh blackberries roughly chopped
- Streusel Topping from the Better Homes and Gardens cookbook:
- ¼ cup brown sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 1 tablespoon unsalted butter
- Place your oven rack in the center position and preheat the oven to 400 degrees. Prepare two 12 cup muffin pans with paper liners or wiping with a thin coating of oil.
- In a medium mixing bowl: use a fork to combine dry ingredients – flour, baking powder, baking soda, and salt.
- In a large mixing bowl (or the bowl of a stand mixer): beat eggs and sugar on low/medium speed until they become light in color and double in volume. Continue mixing on low speed while adding the yogurt, milk and oil.
- Gently mix in the dry ingredients adding ⅓ of mixture at a time. Mix just enough for incorporate the dry into the liquid. Use a wooden spoon or silicon spatula, and light hand, to fold the blackberries into the muffin batter. Fold the batter over 3 -5 times, just enough to distribute the fruit throughout the batter - without dying the entire mixture purple.
- In a small bowl, combine the brown sugar, flour, and cinnamon for the topping. Use a fork or your fingers to work the butter into the mixture until it becomes the texture of wet sand.
- Portion the batter into the prepared muffin cups so they are approximately ⅔ full - a scant ¼ cup of batter. Sprinkle the streusel mixture over the muffin tops.
- Place the pans into the preheated oven to bake 17-20 minutes until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool completely before serving. Store any leftover muffins in an airtight container.
More Great Recipes:
Add a splash of tequila to make Fresh Blackberry Lemonade Margaritas from Valerie's Kitchen
Huge thanks to Jamie Farage of Farage Photography, Whidbey Island for the images of blackberry picking images.
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