First off, these are SO good. Secondly, they’re pretty much fat free. Which makes them even better. I’ve been on a blackberry kick lately. I love them. They’re not the sweetest berry, and that is one of the things I love the most about them. This recipe is adapted from this one that called for raspberries. I don’t care for raspberries unless they’re pureed and in a cheesecake, so I switched them out for blackberries. These turned out really, really well. The berries were huge, so some of the muffins were a little messy, but these were so good. They were sweet, tart and surprisingly moist considering the fact that there was no oil or butter or anything in these.
- Zest of 1 lemon
- 1/2 cup sugar
- 6 ounces plain Greek yogurt (I used Fage Nonfat Plain Greek Yogurt)
- 1/3 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- dash of salt
- 1 1/2 cups fresh or frozen (not thawed) berries
- Preheat oven to 400°F. Coat 12 muffin cups with cooking spray or line with paper liners.
- Grate the zest of a lemon into the bowl of a mixer. Add the sugar and mix well until the sugar and zest is completely combined.
- Add yogurt, applesauce, egg, and vanilla. Mix until well combined.
- Sift together flour, baking powder and baking soda. Mix into the wet ingredients until just combined. Do not over mix.
- Fold in the blackberries (or whatever berry you choose) gently and spoon ingredients into the muffin cups.
- Bake the muffins for 20 minutes or until tops are golden and a tester comes out clean. Let rest in the pan for 5 minutes before removing to a cooling rack.