A healthier version of blackberry muffins with a hint of orange flavor. Lower sugar, added Greek yogurt, no butter, healthier oils, and all with NO sacrifice of flavor!
Preheat the oven to 350 degrees F. Spray and lightly flour (do not use muffin liners as these stick) 9 of the muffin cavities and set aside.
In a large bowl, add in the flour (Tip: when you measure the flour spoon flour into the measuring cup and then level the measurement so you don't pack in too much flour into the measuring cup; it should be a loose 1 cup). Add in the cornstarch, baking powder, and salt.
Gently stir in the sliced blackberries until coated in the flour mixture and set aside.
In another bowl (important to use 2 bowls so the ingredients don't get over-mixed resulting in dense muffins), lightly beat the egg with a fork for 20 seconds. Stir in the Greek yogurt, vanilla extract, and melted coconut oil until well combined. Make sure the coconut oil and Greek yogurt are at room temperature (yogurt not cold and melted oil not hot)
Stir in the zest of an orange, and sugar. Mix until smooth. Add the dry ingredients to the wet and mix until JUST combined. Over-mixing will yield less optimal results.
Fill up the prepared muffin tin a little over 3/4ths the way full. The mixture should evenly fill 9 cavities.
If desired, sprinkle a little bit of sprinkling sugar (1/4 teaspoon) on the tops.
Bake for 20-25 minutes or until a fork, when inserted in the center, comes out clean.
*I like the flavor of vanilla Greek yogurt best in these, but plain will work. Do not substitute a non-Greek yogurt or low fat yogurt.