Greek Yogurt Berry Muffin
intro
Moist, lightly sweet muffins loaded with juicy summer berries, made tangy with thick Greek yogurt for a protein-packed, tender baked treat perfect for on-the-go eating.
Ingredients
Steps
Prep oven and muffin tin
Preheat your oven to 190°C (375°F) with the rack positioned in the middle. Line a 12-cup standard muffin tin with paper liners, or lightly grease each cup with non-stick cooking spray to prevent sticking.
Mix dry ingredient blend
In a medium mixing bowl, whisk together 190g all-purpose flour, 2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp fine salt for 30 seconds until fully combined and no clumps of leavening remain. Toss 2 tbsp of this flour mixture with the 180g mixed berries in a small bowl to coat them lightly, which prevents berries from sinking to the bottom of the muffins while baking.
Whisk wet ingredient base
In a large mixing bowl, whisk together the 2 room-temperature large eggs, 80g granulated sugar, 200g plain full-fat Greek yogurt, 50g cooled melted unsalted butter, 1 tsp vanilla extract, and 1 tsp lemon zest until completely smooth, about 1 minute of steady whisking, with no streaks of egg or yogurt remaining.
Fold batter with berries
Pour the dry ingredient mixture into the bowl of wet ingredients, and use a silicone spatula to fold gently just until no dry flour streaks remain—do not overmix, as this will create tough muffins; the batter will be slightly lumpy. Gently fold in the flour-coated mixed berries, reserving 2 tbsp of berries to top the muffins, taking care not to crush the raspberries or strawberries.
Portion batter into tin
Use a 3-tbsp cookie scoop or measuring spoon to divide the batter evenly between the 12 prepared muffin cups, filling each cup about 3/4 of the way full. Top each portion of batter with a few of the reserved mixed berries for a bright, fresh-looking top.
Bake until golden done
Place the muffin tin on the middle oven rack and bake for 18-22 minutes at 190°C (375°F), until the muffin tops are golden brown and a toothpick inserted into the center of a middle muffin comes out with 2-3 moist crumbs attached, not wet batter. Do not open the oven door for the first 15 minutes of baking to prevent muffins from sinking.
Cool muffins properly
Once baked, remove the tin from the oven and let the muffins rest in the tin for 5 minutes, then transfer each muffin to a wire cooling rack to cool for an additional 10 minutes before serving. Muffins can be stored in an airtight container at room temperature for up to 3 days.
Tips
2.Use full-fat plain Greek yogurt and room-temperature eggs for the most tender, moist crumb; non-fat yogurt will produce drier muffins, and cold eggs can cause melted butter to solidify into small, uneven clumps.
3.If substituting frozen berries, do not thaw them before use: toss frozen berries directly in the reserved flour coating to prevent berry juice from bleeding into the batter and turning it purple, and add 2-3 minutes to the total bake time.
OMG these are SO good! I whipped these up for my kid’s soccer team snack last weekend and every single parent asked for the recipe. The Greek yogurt makes them so moist, not dry like every other berry muffin recipe I’ve tried. I used frozen blueberries and strawberries since that’s what I had in the freezer, worked perfectly! Total game changer for quick breakfast meal prep too.
Super easy recipe, came together in like 10 minutes flat which is perfect for my terrible weekday morning routine. Only knock is I wish there was a little more sweetness? I might add a tiny bit more honey next time, or a sprinkle of turbinado sugar on top for crunch. Otherwise, solid muffin, way healthier than the coffee shop ones I usually grab on my commute.
Made these for a potluck at my book club last night and people were raving! I did a mix of raspberries and blackberries, added a little lemon zest to the batter, oh my gosh the flavor combo is unreal. They’re light but still filling, I love that you don’t feel gross after eating two (or three… no judgment). 10/10 will be making these on repeat.
I made a test batch of these regular last week and they were SO good, my whole family devoured them! Quick question though: has anyone tried making these gluten free? My youngest has a gluten sensitivity and I’m always hunting for easy snacks he can grab between school and practice that aren’t loaded with junk. I want to make a batch for him too but I don’t want to waste ingredients if the texture comes out weird with GF flour!
Bro these are insane. I’m a total beginner in the kitchen, like I can barely make toast without burning it, and these came out perfect first try. Cook time was exactly as written, no weird fancy ingredients, I used vanilla Greek yogurt and a bag of mixed frozen berries from the grocery store. My roommate ate half the batch in one sitting lmao.