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
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.
4 Tbsp. salted butter, room temperature
2 Tbsp. Honey
1/2 tsp. cinnamon
Print this Recipe