Berry Yogurt Muffins are a delightful treat, bursting with the natural sweetness of fresh berries and the creamy tang of yogurt! These moist and fluffy muffins are perfect for breakfast or as a snack, and are super easy to make!
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The Best Berry Yogurt Muffins
Do you ever just crave a really good muffin? I know I do. I love a delicious bakery-style muffin, but know that I can’t be eating those all the time! So I made these healthier berry yogurt muffins to satisfy my muffin cravings without going crazy.
Especially during the summer, I want to add fresh berries into everything! I used fresh berries here, but feel free to use frozen if you have them on hand. The Greek yogurt makes them moist and tangy, and I added just a bit of honey for added sweetness.
The whole family will absolutely love these! Serve them for breakfast with your morning cup of coffee, or as an afternoon snack for the kids!
Ingredients NEeded
- All Purpose Flour: All-purpose flour works perfectly well here. To make gluten-free berry muffins, simply switch out the flour with a cup for cup gluten-free flour.
- Baking Soda: To help the muffins rise a bit in the oven!
- Salt: To balance the flavors!
- Berries: I used a combination of strawberries, blueberries and raspberries.
- Greek Yogurt: Use plain Greek yogurt here!
- Vanilla: For added flavor.
- Honey: Honey is used here for natural sweetness! You can also use maple syrup or agave syrup if you prefer.
- Coconut Oil: To keep these muffins super moist!
- Eggs: Eggs add structure and also help the muffins rise in the oven!
How to Make BerRy Yogurt Muffins
- Preheat & Prep: Preheat the oven to 350 degrees. Grease a muffin tin with nonstick cooking spray.
- Coat Berries: In a medium bowl, combine the flour, baking soda and salt. Toss in the berries and coat them in the flour, set aside.
- Combine Wet Ingredients: In a large bowl, combine yogurt, honey, coconut oil, and eggs. Whisk to combine.
- Add Dry Ingredients: Add the dry ingredients to the wet ingredients and mix just until combined. Don’t over mix!
- Place in Tin: Divide the batter between the muffin tin, then top with more berries on top, if desired.
- Bake: Bake for 18-20 minutes or until the tops start to look golden brown and set.
- Cool & Enjoy: Allow them to cool for a couple minutes before removing them to cool completely on a wire rack. Enjoy!
Tips for Success
- Don’t over mix the batter! Once you add the flour to the mixing bowl, make sure you don’t over mix the batter. Over mixing can result in tough muffins!
- Grease the muffin tin well! Make sure to fully spray each muffin tin hole with nonstick spray. The last thing you want is your muffins sticking! If you are worried about them sticking, you can line your muffin tin with liners.
- Use whatever berries you’d like! Only have blueberries on hand? Make blueberry yogurt muffins! I like making mixed berry yogurt muffins, but it is totally find to just use one or two varieties of berries.
Frequently Asked Questions
Why use Greek yogurt in baking?
Greek yogurt is wonderful to use in baking, especially when you are making healthier versions of your favorites, like these healthy berry yogurt muffins. It is similar to sour cream but is lower in fat and higher in protein. It will keep your baked goods moist and add a bit of tang, just like baking with buttermilk!
Can I use frozen fruit in muffins?
Definitely! If you prefer, you can use frozen berries instead of fresh ones. I recommend adding them frozen instead of thawing them beforehand.
How should I store leftover berry muffins?
Store any leftover muffins in an airtight container at room temperature for up to 4 days! If you need them to keep for longer, pop them into a freezer safe container and freeze them for up to 3 months. Thaw in the refrigerator overnight and enjoy them in the morning!
More Muffin Recipes to Try
- Morning Glory Muffins
- Banana Chocolate Chip Muffins
- Zucchini Muffins
- Healthy Carrot Cake Muffins
- French Toast Muffin Cups
Berry Yogurt Muffins
Ingredients
Dry Ingredients
- 1 3/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup strawberries, diced
Wet Ingredients
- 1/2 cup greek yogurt
- 2 tsp vanilla
- 3/4 cup honey
- 1/4 cup coconut oil, melted
- 2 large eggs, room temperature
Instructions
- Preheat oven to 350 degrees. Grease a muffin tin with nonstick cooking spray.
- In a medium bowl combine the flour, baking soda and salt. Toss in the berries and coat them in the flour, set aside.
- In a large bowl combine yogurt, honey, coconut oil and eggs. Whisk to combine.
- Add the dry ingredients to the wet ingredients and mix just until combined. (Don't over mix)
- Divide the batter between the muffin tin then top with more berries on top, if desired.
- Bake for 18-20 minutes or until the tops starts to look golden brown and set.
- Allow them to cool for a couple minutes in the pan before removing them to cool completely on a wire rack. Enjoy!
Nutrition Information
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