Blackberry Yogurt Muffins

Well, we made it through another long weekend! It came and went so quickly! That is one thing that I hate about long weekends. You have so much fun, but it goes by too quickly! We had a lot of fun at the coast and had some great weather. Slept in, ate some great food and took our times doing what we wanted. No rushing around!
This is a great recipe for lazy long weekends or for make-ahead breakfasts. Is there anything better than fresh muffins out of the oven with butter slathered all over them? I submit that there is not. Don’t you love a good muffin? I certainly do! They’re comforting and they make the house smell wonderful. These muffins didn’t last long in my house. I made them during one of my daughters naps and were half gone before she woke up! That should tell you something! Lol!

Anyways, hope you all had a great long weekend! Back to the grind tomorrow! But in the mean time, try out some of these muffins!

Blackberry Yogurt Muffins
yield: 12 small muffins
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Ingredients:
3 tablespoons coconut oil/butter
3 tablespoons softened butter
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup non-fat plain greek yogurt
2 tablespoons milk
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
1 1/4 cups all purpose flour
1 cup fresh blackberries

Directions:

Preheat oven to 350 degrees. Line 12 muffin tin cups with paper liners and set aside.

In large bowl, mix coconut oil and butter together. Cream with sugar until light and fluffy. Stir in vanilla, eggs {1 at a time}, yogurt and milk. Scrape edges and mix again until smooth. Pour in all dry ingredients and mix until just combined. Scrape edges and mix by hand to ensure batter is evenly mixed. Stir in blackberries gently. Scoop by the tablespoon into prepared muffin tins evenly.

Place into preheated oven and reduce temperature to 325 degrees. Bake 20-25 minutes or until toothpick comes out clean when inserted. Cool 10 minutes and serve.