Wild Black Raspberry Muffins
Ingredients:
- 1 1/4 cups whole wheat flour
- 1/4 cup unbleached white all purpose flour
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Greek yogurt (plain or vanilla is best, though I have also used flavored if that’s all I have at that time)
- 1/2 cup packed light brown sugar
- 3 Tablespoons butter, melted
- 1/4 cup orange juice or apple juice
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup fresh black raspberries (you can also use red raspberries)
Directions:
Preheat your oven to 375 degrees. Lightly grease a standard 12-cup muffin tin with butter. In a large mixing bowl, combine the whole wheat flour, white flour, oats, baking powder, baking soda, and salt.
In another large mixing bowl, whisk together the yogurt, brown sugar, butter, juice, egg, and vanilla. Add the flour mixture to the second bowl, and stir the dry and wet ingredients, just until incorporated (do not overmix). Fold in the raspberries.
Spoon the batter into the muffin tin cups so that it is evenly divided. Bake in a 375 degree oven for approximately 22 to 25 minutes, until a toothpick inserted into the center comes out clean. Enjoy!
Made these muffins this morning after picking black raspberries/ black caps on are morning walk. They were delicious, moist, sweet but not to sweet, and healthy. My very picky 51/2 year old ate 31/2 muffins and said “these muffins are sooooo good mommy”. The first few black raspberry muffin recipes I found had 1-1/2 sticks of butter and a cup to a cup and a half of sugar( I don’t understand why people think they need to make muffins so unhealthy for them to be good). So glad I finally came across this recipe. Thanks for the great recipe we will definitely be making them again.
Thank you for this comment, and I am so glad you and your child enjoyed the muffins! Our black raspberries in the yard are just ready to be picked, so I need to make this recipe again too! 🙂