Big Berry Light Muffins
Indulge in the wholesome goodness of Big Berry Light Muffins, a delightful treat that perfectly balances flavor and nutrition. These muffins combine fluffy all-purpose flour and a hint of vanilla with the natural sweetness of fresh or frozen mixed berries like blueberries, raspberries, and blackberries. Made with unsweetened applesauce and creamy Greek yogurt, they’re light and moist while keeping the fat content low. A touch of melted butter adds optional richness without overpowering the delicate flavors. Ready in just 35 minutes, these easy muffins are perfect for breakfast, snacks, or brunch gatherings. Plus, they freeze beautifully, making them a convenient option for meal prep or grab-and-go mornings. Packed with berry goodness and simple ingredients, these muffins are a family-friendly favorite you’ll bake again and again!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Granulated sugar
- 0.5 cups Unsweetened applesauce
- 0.75 cups Plain Greek yogurt (non-fat or low-fat)
- 1 Large egg
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh or frozen mixed berries (blueberries, raspberries, blackberries, etc.)
- 2 tablespoons Unsalted butter (melted and cooled slightly, optional for flavor)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, mix together the granulated sugar, applesauce, Greek yogurt, egg, and vanilla extract until smooth and creamy.
If using, stir in the melted and slightly cooled butter to the wet mixture for added richness.
Pour the wet ingredients into the bowl of dry ingredients and gently mix until just incorporated. Be careful not to overmix; some lumps are fine.
Fold in the mixed berries, being gentle so you don’t crush them. If using frozen berries, there’s no need to thaw them first.
Divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins rest in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm, or store in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for up to 2 months.
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 2045 mg | 89% | |
| Total Carbohydrate | 351.3 g | 128% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 143.0 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 303 mg | 23% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
