Yummy Yogurt Berry Muffins
Delight your taste buds with these Yummy Yogurt Berry Muffins—an irresistible blend of fresh, juicy berries and the creamy tang of plain Greek yogurt! Bursting with vibrant flavors from blueberries, raspberries, and strawberries, these muffins are perfectly moist and tender thanks to a simple one-bowl batter made with pantry staples like flour, sugar, and baking powder. Enhanced with a hint of vanilla and topped with optional turbinado sugar for a delightful crunch, these bakery-style muffins are ideal for breakfast, snack time, or any sweet craving. Ready in under 35 minutes and easy to customize with your favorite berries, this recipe combines wholesome ingredients with effortless preparation to create a treat that’s as nutritious as it is delicious. Bake a batch today and savor these fluffy, fruity delights straight from the oven!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup plain Greek yogurt
- 0.5 cup milk
- 0.25 cup vegetable oil
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 1.5 cups mixed fresh berries (such as blueberries, raspberries, and diced strawberries)
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium-sized bowl, whisk together the Greek yogurt, milk, vegetable oil, eggs, and vanilla extract until smooth and creamy.
Gradually add the wet ingredients to the dry ingredients and gently fold them together using a spatula. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the mixed fresh berries, ensuring the berries are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
If desired, sprinkle a pinch of turbinado sugar over the top of each muffin for a sweet and crunchy topping.
Bake in the preheated oven for 18-20 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 pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Enjoy these delicious muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2392 mg | 104% | |
| Total Carbohydrate | 247.5 g | 90% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 225.0 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 548 mg | 42% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1147 mg | 24% | |
*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.
