Whole Grain Blackberry Spice Muffins
Start your day on a wholesome and flavorful note with these Whole Grain Blackberry Spice Muffins, a perfect blend of hearty whole wheat flour, juicy blackberries, and warm spices like cinnamon, nutmeg, and ginger. Naturally sweetened with brown sugar and applesauce, these muffins are moist, tender, and surprisingly guilt-free, thanks to Greek yogurt adding a protein-packed creaminess. Topped with optional rolled oats for a rustic touch, they’re a nutritious yet indulgent breakfast or snack option. Ready in just 30 minutes, these healthy blackberry muffins are easy to make, freezer-friendly, and bursting with cozy, fruit-filled goodness in every bite.
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 large eggs
- 0.5 cups unsweetened applesauce
- 0.5 cups plain Greek yogurt
- 0.5 cups light brown sugar
- 1 teaspoon pure vanilla extract
- 1.5 cups fresh blackberries
- 2 tablespoons rolled oats (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the eggs, applesauce, Greek yogurt, brown sugar, and vanilla extract until smooth and well combined.
Slowly pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix as this can lead to dense muffins.
Gently fold in the fresh blackberries until evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. For a decorative touch, sprinkle the tops with rolled oats if desired.
Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 331.2 g | 120% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 128.3 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 431 mg | 33% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1728 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
