Blackberry Ginger Muffins

Blackberry Ginger Muffins at The Little Shop of Olive Oils

There’s something about a warm muffin that feels like home.

These Blackberry Ginger Muffins are soft, tender, and just sweet enough. The fresh blackberries burst as they bake, creating those beautiful little pockets of fruit in every bite.

We’re using Persian Lime Olive Oil here, which keeps the crumb light and adds a gentle citrus brightness. And just a teaspoon of Blackberry Ginger Balsamic deepens the berry flavor without making the muffins taste tangy. It’s subtle — but it makes a difference.

A touch of cinnamon brings warmth. Greek yogurt keeps them moist. And if you tuck a few extra berries on top before baking? They come out of the oven looking bakery-perfect.

These are lovely for brunch, afternoon coffee, or wrapped up as a thoughtful homemade gift.

Soft. Fresh. Just a little unexpected.

Blackberry Ginger Muffins

The Little Shop of Olive Oils

Servings

Makes approximately 18 muffins

Prep Time

15 minutes

Category

Desserts

Tender muffins made with Persian Lime Olive Oil, Greek yogurt, and Blackberry Ginger Balsamic, bursting with fresh blackberries and a hint of cinnamon.

Blackberry Ginger Muffins

Ingredients

  • 2½ cups all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½–1 tsp cinnamon
  • 2 eggs
  • 1 cup plain Greek yogurt
  • 1 tsp milk
  • 1 cup sugar
  • 3 Tbsp butter, melted
  • 3 Tbsp Persian Lime Olive Oil
  • 1 tsp Blackberry Ginger Balsamic Vinegar
  • 1½ cups fresh blackberries, halved

Directions

  1. Preheat oven to 400°F. Line 2 (12-cup) muffin tins with paper liners (you will use about 18 liners).

  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

  3. In a medium bowl, whisk together eggs, Greek yogurt, milk, sugar, melted butter, Persian Lime Olive Oil, and Blackberry Ginger Balsamic until smooth.

  4. Add the wet ingredients to the dry ingredients and stir gently just until combined. Do not overmix.

  5. Fold in the halved blackberries carefully.

  6. Fill muffin liners about ¾ full. Press a few extra blackberry halves on top for presentation if desired.

  7. Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.

  8. Allow muffins to cool for a few minutes before removing from tins. Serve warm or at room temperature.

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