Blackberry Swirl Muffins
Ingredients
The muffins
-
½
cup
melted coconut oil or canola oil
-
½
cup
real maple syrup
-
2
teaspoons
vanilla extract
-
1
cup
buttermilk
-
1
cup
plain greek yogurt
-
2
large
eggs
-
1½
cups
all-purpose flour
-
1
cup
white whole wheat flour
-
2
teaspoons
baking powder
-
½
teaspoon
kosher salt
-
1
tablespoon
orange zest
-
2
cups
fresh blackberries
The honey butter
-
4
tablespoons
salted butter, at room temperature
-
2
tablespoons
honey
-
½
teaspoon
cinnamon
Instructions
- Preheat the oven to 350°F and line 18 muffin tins with paper liners.
- In a large bowl, whisk together the melted coconut oil, maple syrup, vanilla, buttermilk, greek yogurt, and eggs until smooth.
- Add the all-purpose flour, white whole wheat flour, baking powder, and salt, mixing until just combined.
- Gently mash ¾ of the blackberries and stir in the remaining blackberries and orange zest, then fold into the batter carefully.
- Divide the batter among the muffin tins and bake for 20 minutes or until a toothpick comes out clean.
- For the honey butter, mix together the butter, honey, and cinnamon in a small bowl.
- Serve the muffins warm or at room temperature with honey butter.
Nutrition Facts (estimated)
Servings
18 muffins
Calories
210
Total fat
9g
Total carbohydrates
32g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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