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.
Bakery-style blackberry muffins
How Many Calories and WW Points in this Blackberry Muffin?
According to my calculations, each muffin has about 150 calories.
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
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.
Ready to make the muffins
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.
Whisking the yogurt, egg, butter and orange zest
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.
Toss blackberries in flour mixture until coated
Step 5: Stir the yogurt mixture into the flour mixture and mix just until the flour mixture is absorbed.
Combining the wet and dry ingredients
Step 6: Divide the batter evenly among the 6 prepared muffin cups. Lightly sprinkle the sanding sugar over the tops of the muffins.
Ready to bake 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.
Cooling fresh baked blackberry muffins
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.
Blackberry muffins
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.
Bakery-style blackberry yogurt muffins
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.
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Bakery Style Blackberry Muffins
Deliciously moist, these sugar crusted blackberry yogurt muffins are relatively low in fat and have just 150 calories each – making a great breakfast, brunch or anytime treat!
Servings (adjustable): 6
Calories: 150
Ingredients
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.
Recipe Notes
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 size: 1 muffin
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.
4 *PointsPlus (Old plan)
Nutrition Facts
Bakery Style Blackberry Muffins
Amount Per Serving (1 muffin)
Calories 150 Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 23g8%
Fiber 1g4%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe source: Eat What You Love Quick & Easy (affiliate link) by Marlene Koch.
*PersonalPoints® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like these Blackberry Muffins Made Lighter, you might also like
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