- 1/2 cup Canola Oil, Or vegetable oil
- 1/2 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 2 Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 cup Plain Greek Yogurt
- 2 teaspoons Cinnamon
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/2 cups Blackberries, Fresh, cut in half
- Turbinado Sugar, For topping
Preheat oven to 400°F.
Beat the oil and sugars until it looks like wet sand. Add the eggs, vanilla, and yogurt and beat again.
Stir together the cinnamon, flour, baking powder, baking soda, and salt.
Slowly mix into the wet mixture until it is combined.
Very carefully stir in the blackberries so they do not get smashed.
Spoon the muffin mixture into a greased muffin tin.
Use all the batter to only fill 15 cups.
Sprinkle the tops of the batter with the turbinado sugar.
Bake for 16-18 minutes, or until a toothpick comes out mostly clean.
Cool in the muffin tins for 2-3 minutes, then remove to a wire rack to cool completely. Store in a sealed container on the counter.