Pear Blackberry Muffins

Move over blueberry muffins, we found something better! To me there is no better combination than pear and blackberry.


  • 75gr milk
  • 100gr Greek yogurt
  • 75gr melted butter
  • 1 large egg
  • 200gr flour
  • 50gr almond flour
  • 1 tsp baking soda
  • 2 tsp paking powder
  • 75gr sugar
  • pinch of salt
  • 250gr frozen blackberries, defrosted
  • 2 pears, peeled and cored
  • almond flakes

Makes 12


Combine the wet ingredients: milk, yogurt, butter and egg.
Combine the dry ingredients: flour, almond flour, baking soda, baking powder, sugar and salt.
Drain the blackberries (I always use the juice for smoothies). Cut the pears into cubes.

With a spatula or wooden spoon: stir the wet ingredients into the dry ingredients until just combined – lumps in the batter are fine.
Briefly stir in the blackberries and pear pieces.

Scoop the batter into muffin cases. Top with almond flakes.
Bake for 25 minutes on 200°C.