Blackberry Ginger Muffins at The Little Shop of Olive Oils

Blackberry Ginger Muffins


  • 2- ½ cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½teaspoon salt
  • ½ - 1 teaspoon cinnamon
  • 2 eggs
  • 1 cup plain greek yogurt
  • 1 teaspoon milk
  • 1 cup sugar
  • ½ stick (3 Tablespoons) butter, melted
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 tsp. Blackberry Ginger Balsamic Vinegar
  • 1- ½ cups fresh blackberries (cut berries in half)


  • Preheat oven to 400 degrees
  • Prepare 2 (12-cup) muffin tins by using paper liners (about 18)
  • In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt
  • In a medium bowl, whisk together the wet ingredients with the sugar: eggs, yogurt, milk, sugar, butter, oil and balsamic
  • Combine the wet ingredient mixture with the flour mixture, stirring only until everything is moistened
  • Gently fold in the blackberries
  • Fill the muffin tins with the batter (pop a few on blackberries top for cute presentation)
  • Bake at 400 degrees, 15-20 minutes, until a toothpick inserted into the middle of the muffins comes out clean
  • Let muffins cool a few minutes before removing from the muffin tins
  • Serve immediately
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.