Yogurt and Berry Muffins
Bursting with the vibrant flavors of mixed berries and the creamy richness of Greek yogurt, these Yogurt and Berry Muffins are the perfect balance of wholesome and indulgent. With their moist, tender crumb and pops of juicy fruit in every bite, these muffins are ideal for breakfast on the go, a delightful snack, or even a light dessert. The recipe comes together effortlessly in just 15 minutes of prep time, combining pantry staples like all-purpose flour and granulated sugar with nutrient-packed ingredients such as fresh or frozen berries and protein-rich yogurt. A special step of tossing the berries in flour ensures they stay evenly distributed, while vanilla extract rounds out the flavor profile with a hint of sweetness. Baked to golden perfection in under 25 minutes, these muffins are designed to satisfy your cravings while adding a boost of freshness to your day. Perfect for any season, they're a must-try for berry lovers and baking enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup plain Greek yogurt
- 0.5 cup vegetable oil
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1.5 cups mixed fresh or frozen berries (e.g., blueberries, raspberries, strawberries)
- 1 tablespoon all-purpose flour (for berries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the yogurt, vegetable oil, eggs, and vanilla extract until smooth and creamy.
Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be lumpy.
In a small bowl, toss the berries with 1 tablespoon of flour to coat. This helps prevent them from sinking to the bottom of the muffins during baking.
Gently fold the floured berries into the batter, being careful not to burst them.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters 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 the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 15.9 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 95 mg | 2% | |
*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.
