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Everything with a swirl is just that much more fun.

Blackberry Swirl Muffins with Honey Butter | @hbharvest

And Tuesdays just need all the fun and colorful things we can add to them. Don’t you agree?

Speaking of which, happy Tuesday guys! We made it through Monday, meaning the rest of the week is going to fly by from here on out. I’m currently running all around, like that devil of rooster I have screaming outside my window (for real, he’s the devil, roosters are mean…just putting that out there). Today is my last day at home for a good week and for me that means scrambling to get everything done on my to-do list before flying out of town again tomorrow. Therefore, I’m cooking up a storm, writing recipes, editing tons and tons and tons of photos, making lists (upon lists), packing, plus the hourly mini freak outs. It’s cool though, because I’m oddly not as stressed as I should be, and you know, I’m actually pretty excited. Plus, by the end of the week I will (hopefully) be in warm and sunny California with my family for a couple of days. Everyone is going to be there, so it’s going to be crazy, but also so great to all be together. I love that I love my family so much (…for the most part). They’re the best!

Blackberry Swirl Muffins with Honey Butter | @hbharvest

Blackberry Swirl Muffins with Honey Butter | @hbharvest

Blackberry Swirl Muffins with Honey Butter | @hbharvest

Clearly I needed to vent for a quick second to get my thoughts out so I could focus on telling you guys all about these incredible muffins that I know you’ll love.

I’ve been working on these muffins for weeks. At first they started off as a very different muffin, but I’m pretty excited about the final product I’ve come to share with you today. Even though it took me a while to get them perfected, it was totally worth all the time and effort, these truly are some of the best, healthy…ish muffins out there. And yes, I did say healthy, and yes, I know there is butter. <–They are now saying that grass fed butter is not only NOT bad for us, it’s actually healthy! I’m definitely on board with that…and please, don’t tell me otherwise.

SO these muffins…

The base is simple, but one that keeps them moist as can be, and so flavorful. I used a combo of melted coconut oil, buttermilk, and plain greek yogurt to keep the muffins extra light and moist. The greek yogurt not only adds moistness, it also adds tons of healthy protein to these muffins. If you don’t have buttermilk on hand, don’t worry, just swap in regular milk, BUT if you can get your hands on some buttermilk, I really recommend it for the added tangy flavor.

For the blackberry swirl, I just mashed up some of the blackberries until they release their juices, then I gently swirled them into the batter. It’s perfect because you’re not biting down on giant blackberries, and the juice creates the prettiest swirls throughout the muffin. I also added a touch of orange zest for an added citrus flavor. Plus, I just really love the combo of anything blackberry and orange. So good.

Blackberry Swirl Muffins with Honey Butter | @hbharvest

And then, since this is me, and you know how I love my toppings, I added a just a little smear of honey butter. What??? I literally cannot help it. I just have to add toppings. Toppings are my favorite, and let’s be real, when is honey butter ever a bad idea? It just makes everything that much sweeter…ok and buttery and delicious as well.

What’s great about these muffins is that you can easily swap the blackberries for pretty much any other berry…blueberries, raspberries, strawberries, and even things like chopped stone fruits or pomegranates would work. The options are really endless…but I think the blackberries are my favorites.

Oh, and if you wanted to make these just a touch more indulgent, you could certainly stir in a few white chocolate chips. That would be just delish.

Blackberry Swirl Muffins with Honey Butter | @hbharvest

Thinking it’s feeling like a Tuesday muffin making day? Maybe I’ll make a big batch and bring them with me to Nashville as gifts to the TV crew? Hmmmm….need to find the time, but I love this idea!

Either way though, can we all agree we need some muffins today? They make the best easy, on-the-go, breakfast or snack, plus they would be PERFECT for Mother’s Day brunching this Sunday. <–your mom will love you for these muffins, trust me, I know from experience.

Bottom line: make some blackberry swirl muffins and slather them with honey butter. Nothing better to liven up a plain old Tuesday!

Blackberry Swirl Muffins with Honey Butter | @hbharvest

Blackberry Swirl Muffins with Honey Butter | @hbharvest

Blackberry Swirl Muffins with Honey Butter

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 18 muffins
Calories Per Serving: 210 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Honey Butter


  • 1. Preheat the oven to 350 degrees F. Line 18 muffin tins with paper liners. 
    2. In a large mixing bowl, whisk together the melted coconut oil, maple syrup, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour, whole wheat flour, baking powder, and salt and mix until just combined. 
    3. In a small bowl, gently mash 3/4 of the blackberries with a fork until some of the juices are released. Stir in the remaining blackberries and orange zest, then gently fold all of the blackberries into the batter, being careful not to over mix. Remember, you're going for a blackberry swirl look.  
    4. Divide the batter evenly among the prepared muffins tins. Transfer to the oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean. 
    5. Meanwhile, make the honey butter. In a small bowl, stir together the butter, honey, and cinnamon. 
    6. Serve the muffins warm or at room temp with a smear of honey butter. Enjoy!
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Blackberry Swirl Muffins with Honey Butter | @hbharvest

The prettiest…and most delicious.

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  1. 1 star
    Unfortunately I did not read the comments before making these and they turned out the same as the other commenters. Very dense and doughy. For those that end up with the same problem, here’s how I salvaged the muffins so it wasn’t a total loss. I sliced them up and put them in the airfryer for 10 minutes at 350 degrees turning them into sweet blackberry crackers and they are delicious! Tieghan – I have loved all the other recipes I have found on your website! You are very talented!

    1. Hi Rachel,
      Thanks for giving this recipe a try and sharing your feedback, so sorry to hear they weren’t enjoyed!! xTieghan

  2. 1 star
    Something is definitely wrong with the ratio of wet to dry. I even added about a cup extra of flour and a bit of sugar and they still just never cooked through. I wish I had seen the reviews prior to wasting my time and ingredients. Do not make!!

    1. Hi Christina,
      So sorry to hear the recipe was not enjoyed. Was there anything you may have adjusted? Please let me know how I can help! xTieghan

    1. Hey Arlene,
      Totally! That will work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan

  3. 1 star
    I had the same issue – way too much wet ingredients, the ratio is off. Rose and then sunk in the middle, wasted the last of my huckleberries on this recipe.

    1. Hey Bobbi,
      So sorry to hear this, was there anything you adjusted in the recipe? What do you mean the same issue? Let me know how I can help! xTieghan

    2. 1 star
      The same issues as relate below by Tenley and Stephanie. The wet to dry ingredient ratio seems to be off and no I did not alter the recipe.

      1. Sorry to hear this Bobbi, all of the measurements are correct. Please let me know how I can help! xTieghan

    1. Hey Alison,
      Yes that is totally fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. 1 star
    I had Hope’s for this recipe. But it didn’t work out for me either. I can’t get past the texture, they seem only partially cooked-doughy almost, although the toothpick comes out clean (and I put them back in the oven for 5 extra minutes!) And I did not over mix them. Definitely use liners or you’ll get pockets of full berries causing the muffins to fall apart. Similarly to another reviewer, my muffins sunk as they cooled (maybe from that heavy-moist texture?). I also found that this recipe was barely sweet enough for me, and I don’t like over sweet anything. Maybe a crumble topping would add the sweetness and counter the super soft/moist texture? I won’t try this recipe again. I’ll use the remainder of my beautiful, ripe blackberries in another recipe.

  5. This recipe looks so great, but I’m missing Greek yogurt! Do you have any suggestions for a substitute?

  6. 2 stars
    I normally love Tieghan’s creations and was excited to try these out. The muffins were very moist and fluffy and not overly sweet but where they failed for me was in the texture of the top. I like my muffins to have some crunch on the top and these are just too soft. They rose like mushrooms in the oven and as they cooled fell flat. I tried toasting them to serve and even that didn’t provide a crunch. I would not recommend them 🙁

    1. Hi Tenley! I am really sorry these did not turn out as expected! Is there anything I can help you with? Otherwise, I hope you love the other recipes you try of mine! xTieghan

    1. Hi Monica,
      It would be okay to do that. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Monica,
      Yes all AP flour will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 2 stars
    These look amazing and was very easy to mix, but the muffin was very doughy and dense. The honey butter was a nice idea, but it could fix the muffins enough to make them worth making again

    1. Hi Katie! I am sorry to hear that! Is there any changes you have made to the recipe? I would love to help! xTieghan

  8. Follow up to previous comment… I also have almond flour and coconut flour? Would those work in place of the all-purpose flour? Thanks!!

    1. Hi Yesenia,
      I have not tested these with whole wheat flour but you should be okay to use it. I hope you love the recipe! Please let me know if you have any other questions! xTieghan

    1. Hi Andrea,
      Whole wheat flour will work best, but if self-rising is all you have that will be okay. I hope you love the recipe! Please let me know if you have other questions. xTieghan

  9. Hey! I think your recipes are awesome!! I tried these muffins, but they came out pretty dense. Not sure what I did wrong. I did whisk and n the flour, perhaps I should have folded it in? Any suggestions would be much appreciated!

    1. HI! I am sorry you had trouble. Folding in the flour is definitely important to give that a try next time. Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan