These Mixed Berry Yogurt Muffins are lofty and so moist they almost melt in your mouth. Filled with berries, they are healthy and sweet.
And to me… they rank high on my list of best berry muffins.
They are light as air and fluffy with a tender crumb. The juice of the berries melts into the muffin making for the most delicious muffin ever.
Plus, they’re healthier than average too, thanks to a good dose of low-fat vanilla yogurt.
The Berries in Mixed Berry Yogurt Muffins
This yogurt muffin recipe calls for 1 cup of mixed berries. Which means; you can add whatever fruit or berries you like best.
Most often, I stick with in-season berries like blueberries, raspberries, and blackberries. But off-season- I will add a cup of frozen berries, either a mix from Costco or individual berries I’ve frozen from summer.
The trick to evenly distributing the berries throughout the muffin is to toss them with 1 to 2 teaspoons of flour before adding to the batter.
Use whichever low-fat vanilla yogurt you like. Greek yogurt is a good choice as well. If using Greek yogurt, add 1 tablespoon of milk to the batter.
I often use a 6-ounce container of vanilla Yoplait light because its most often in my refrigerator.
How to Make These Mixed Berry Yogurt Muffins
Begin by preheating the oven to 350 degrees F and lining a 12-cup muffin tin with paper, or spraying with cooking spray.
In one bowl, combine the dry ingredients of flour, sugar, baking powder, baking soda, and salt. In a second bowl, whisk together the eggs, cooking oil, and yogurt until smooth. Carefully fold into the dry ingredients without overmixing — the key to light and fluffy muffins.
Fold in the berries, portion into the prepared muffin tins with an ice cream scoop, and bake for 15 to 19 minutes.
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup cooking oil
- 6 ounces low-fat vanilla yogurt (if using Greek yogurt, add 1 tbsp milk)
- 1 cup mixed berries (fresh or frozen)
- 1/2 tablespoon flour
- Preheat the oven to 350ºF and line a standard muffin tin with paper or coat with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, cooking oil, and yogurt until smooth. Fold the yogurt mixture into the dry ingredients just until combined. Be careful not to overmix as it will result in dense muffins. You want light and fluffy muffins in this recipe.
- Toss the berries in about 1 teaspoon of flour and very gently stir into the muffin batter. Refrain from too many stirs as it will colorize the batter. Portion the batter evenly into the prepared muffin cups.
- Bake for 15 to 19 minutes, or until golden and a tester comes out mostly clean. Let cool before serving with honey butter. And maybe coffee too!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 238Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 32mgSodium: 200mgCarbohydrates: 32gFiber: 1gSugar: 15gProtein: 4g