Blackberry, Yoghurt & Pistachio Muffins!

  • Date: 11 October 2017
  • Category: HW Blog
Blackberry, Yoghurt & Pistachio Muffins


  • 1/3 cup (45g) pistachio
  • 250g butter, softened
  • 1 lemon, finely zested
  • 1 cup (220g) caster sugar
  • 3 eggs
  • 2½ cups (375g) self-raising flour
  • ½ cup (40g) shredded coconut
  • 1 cup (250g) Greek style yoghurt
  • 200g blackberries
  • 2 tablespoons brown sugar
  • 2 tablespoons pistachio, roughly chopped
  • Extra blackberries, to serve


  1. Preheat oven to 180°C. Grease your muffin tray or trays.
  2. Place pistachios in a food processor and pulse until ground, set aside.
  3. Place butter, zest and sugar in a bowl and beat with an electric mixer until pale and fluffy. Add eggs one by one, beating well in between additions. If mixture splits slightly, add a little of the flour to recombine.
  4. Using a wooden spoon, stir in the ground pistachio, flour, coconut and yoghurt. Fold through half the berries. Spoon mixture into prepared muffin trays. 
  5. Scatter remaining berries, sugar and pistachios on top. Bake until golden and firm to touch and a skewer inserted in the muffin comes out clean. Stand for five minutes then transfer to a cooling rack.
  6. Serve warm or at room temperature with additional fresh blackberries.