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Low in fat and deliciously moist thanks to the addition of nonfat Greek yogurt, these sugar-topped blackberry muffins are sure to rival any berry muffins from your local bakery. And this recipe makes a small batch of just 6 muffins so it’s perfect when you don’t want the temptation of a dozen muffins just sitting on your counter.
Lightly sweetened with your favorite zero-calorie sweetener (Monkfruit, Swerve, Stevia, In the Raw, etc.), each muffin has just a light dusting of sanding sugar which is sprinkled on just before popping them into the oven.
While I prefer fresh berries, you can enjoy these muffins any time of the year by using frozen blackberries instead.
How Many Calories and WW Points in these Blackberry Muffins?
According to my calculations, each muffin has about 150 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
For comparison, Starbucks’ Blueberry Muffin has 360 calories, 15 g fat, 52 g carbs and 33 g sugars with a whopping 13 WW Points!
How to Make Bakery Style Blackberry Muffins, Step by Step
Step 1: Gather and prepare all ingredients.
Step 2: Preheat oven to 350F degrees and line a standard muffin pan with 6 liners and lightly spray with nonstick baking spray.
Step 3: Whisk together the yogurt, egg, melted butter and orange zest in a small mixing bowl until thoroughly combined.
Step 4: In another clean mixing bowl, whisk together the flower, sweetener, baking powder and baking soda until well mixed. Gently fold in the blackberries and lightly toss until coated with flour mixture.
Step 5: Stir the yogurt mixture into the flour mixture and mix just until the flour mixture is absorbed.
Step 6: Divide the batter evenly among the 6 prepared muffin cups. Lightly sprinkle the sanding sugar over the tops of the muffins.
Step 7: Bake for about 20 minutes, or until the muffins are golden and a toothpick inserted near the center of each muffin comes out clean.
Step 8: Cool in pan for 10 minutes before removing muffins to a wire rack to cool completely.
Step 9: Store any leftover muffins in an airtight container, or individually wrapped in plastic wrap for a quick grab-n-go snack.
Recipe Notes
Feel free to use either fresh or frozen blackberries to make these muffins. I prefer fresh and since the berries at my local grocery store were not looking very good, I opted for frozen blackberries without any added sugar.
Use your favorite zero-calorie sugar substitute: Lankato Monkfruit, In the Raw, Stevia, Swerve, etc. are all good options. I’m on a monkfruit kick at the moment, so that’s what I have in my pantry.
Sanding sugar is a coarse sugar that is used for decorating baked goods (cookies, muffins, etc.) and can usually be found in the baking section of your grocery store. It generally comes in a variety of colors as well as white/clear.
Serving Suggestions
Enjoy these muffins at room temperature or lightly heated in the microwave (affiliate link) or toaster oven.
Try making a blackberry muffin parfait by crumbling a muffin over some nonfat Greek yogurt and then topping with more fresh berries.
If you’ve made these Blackberry Yogurt Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Bakery Style Blackberry Muffins Recipe
Ingredients
- 1/2 cup plain nonfat Greek yogurt
- 1 egg
- 2 tablespoons melted butter
- 1-1/2 teaspoons orange zest
- 1 cup all-purpose flour
- 1/3 cup zero-calorie sweetener (I used Lankato Monkfruit)
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 cup fresh or frozen blackberries (I used frozen)
- 1-1/2 teaspoons sanding sugar, for topping (optional but highly recommended)
Instructions
- Preheat oven to 350F degrees and line a standard muffin pan with 6 liners and lightly spray with nonstick baking spray.
- Whisk together the yogurt, egg, melted butter and orange zest in a small mixing bowl until thoroughly combined.
- In another clean mixing bowl, whisk together the flower, sweetener, baking powder and baking soda until well mixed. Gently fold in the blackberries and lightly toss until coated with flour mixture.
- Stir the yogurt mixture into the flour mixture and mix just until the flour mixture is absorbed.
- Divide the batter evenly among the 6 prepared muffin cups. Lightly sprinkle the sanding sugar over the tops of the muffins.
- Bake for about 20 minutes, or until the muffins are golden and a toothpick inserted near the center of each muffin comes out clean.
- Cool in pan for 10 minutes before removing muffins to a wire rack to cool completely.
- Store any leftover muffins in an airtight container, or individually wrapped in plastic wrap for a quick grab-n-go snack.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) Feel free to use either fresh or frozen blackberries to make these muffins. I prefer fresh and since the berries at my local grocery store were not looking very good, I opted for frozen blackberries without any added sugar. Use your favorite zero-calorie sugar substitute: Lankato Monkfruit, In the Raw, Stevia, Swerve, etc. are all good options. I’m on a monkfruit kick at the moment, so that’s what I have in my pantry. Sanding sugar is a coarse sugar that is used for decorating baked goods (cookies, muffins, etc.) and can usually be found in the baking section of your grocery store. It generally comes in a variety of colors as well as white/clear.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Eat What You Love Quick & Easy (affiliate link) by Marlene Koch.
Very nice. I added more orange zest and skipped the sugar on top and they were great! Will definitely make again
Rhonda, Thanks for letting us know 🙂
The mixture was not wet enough to mix quickly. Is there an ingredient missing? I was always told to not overmix batter. They tasted great though!
Hi Robin, I’m glad they tasted great. The berries release a lot of moisture during baking. Hope this helps. ~Martha