Blackberry Swirl Muffins with Honey Butter

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These wonderful little muffins give the blueberry muffin a run for their money. The tart, juice blackberries pair beautifully with the sweet honey butter. Better make a double batch because these will disappear fast.



Preheat oven to 350°F.  Prepare twenty muffin cups by placing paper or silicone muffin liners and spraying liners with nonstick spray for easy release of these muffins.

In a large bowl, whisk together oil, maple syrup, vanilla, buttermilk, Greek yogurt and eggs until smooth.

In a separate bowl, whisk flours, baking powder and salt together. Stir dry ingredients into wet mixture until just combined.  Do not overmix.

In a small bowl, gently mash 3/4 cup of blackberries and fold into the batter just until some of the juices are being released. Fold in the remaining whole blackberries and orange zest, being careful not to overmix to keep a swirled effect in the finished muffin.

Divide batter evenly into prepared muffin cups. Bake 30-35 minutes or until a toothpick inserted into the center comes out clean. 

While muffins are baking, mix 4 Tbsp. butter with the honey and cinnamon in a small bowl.  Serve the muffins warm or at room temperature with honey butter.

Honey Butter:
4 Tbsp. salted butter, room temperature
2 Tbsp. Honey 
1/2 tsp. cinnamon

20 muffins Print this Recipe

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