Greek Yogurt Marion Blackberry Muffins

Packed with grains, protein, and fruit, these satisfying Greek Yogurt Marion Blackberry Muffins will fill you up and fuel you for the day! These marionberry muffins freeze extremely well- simply place them in an airtight bag and allow them to defrost individually in the fridge the night before you plan to enjoy them.

Recipe by Marisa from

greek yogurt marionberry muffin recipe


1 C whole wheat flour
1 C old fashioned oats
¼ C ground flaxseed meal
½ t salt
½ t baking soda
½ C plain Greek yogurt
1 C mashed banana (2 medium)
2 large eggs
2 T vanilla extract
½ C coconut sugar
¾ C frozen whole marion blackberries
12 frozen marion blackberries for garnish
Honey Oat Streusel
5 T old fashioned oats
1 T honey for sticky streusel


Step 1
Preheat the oven to 350°F. In a small bowl for dry ingredients, mix together whole wheat flour, oats, flaxseed meal, salt, and baking soda. Set aside.

Step 2
In a larger bowl, combine Greek yogurt, mashed banana, eggs, vanilla, and coconut sugar.

Step 3
Slowly add the dry ingredients to the bowl of wet ingredients and mix gently. Add the frozen whole blackberries to the batter and mix until just combined.

Step 4
Prepare a muffin tin with cooking spray or cupcake liners and portion the batter into 12, almost to the top of each muffin cavity.

Step 5
In a small bowl, combine the streusel ingredients with your fingers and sprinkle on top of the muffins (note: this will be very sticky and clumpy).

Step 6
Top each muffin with a whole blackberry.

Step 7
Bake the muffins for 20 minutes and let them cool in the muffin tin for 5 minutes before moving to a cooling rack to cool completely.