Recipes by Marcia Frost

Blackberry Yogurt Muffins
(Gluten-Free Option)

These muffins are delicious and healthy. You can make them glulten-free by doubling the coconut flour and eliminating the regular flour, or use a sugar substitute instead of granulated sugar. You can also use a different berry if you'd like, but blackberries are inexpensive, healthy, and tasty.

1 cup white or whole wheat flour
1/3 cup Pereg Coconut Multi-Purpose Gluten-Free Flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup granulated sugar
1 cup plain Greek yogurt (I use a low sugar, non-fat)
1 stick of butter
1 teaspoon vanilla
12 oz blackberries, washed and cut in half

(See below for complete directions)


  • Preheat oven to 375 degrees.

  • Mix together flours, baking powder, and salt.

  • In a separate bowl, beat the eggs, sugar, yogurt, melted butter, and vanilla.

  • Slowly blend in dry to wet mixture.

  • Stir in the berries.

  • Pour mixture into muffin tins (makes 12 muffins) greased or covered in cooking spray

  • Bake 15-20 minutes, until toothpick in the middle of muffin comes out clean.
  • Let cool and store in airtight container.

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