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Mixed berry yogurt muffins

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Mixed berry yogurt muffins

What is your perfect summer dessert? What screams “Summer!” louder than a bundt cake stuffed with all sorts of berries (my favorite dessert from last summer)? Yes, I’ve made that bundt cake many times last summer, but this year I have a new favorite: mixed berry yogurt muffins! Made with Greek yogurt and 3 types of berries (blueberries, blackberries, and raspberries) these muffins are very moist and very much cupcake-like in their texture, and yet they are so refreshing (thanks to all the berries) and very light (only 1/3 cup of vegetable oil used + 2/3 cup of Greek Yogurt).

Mixed berry yogurt muffins

The recipe is easy, and the only crucial thing to remember is not to over mix the batter, otherwise you will end up with a denser and poorly risen muffin. When you combine dry ingredients with wet ones, mix with as few strokes as you can. It’s OK to have some lumps remaining in the batter – the important thing is not to over mix.

Use fresh berries (it’s summer after all!) and coat them in 2 tablespoons of flour before adding to the batter to avoid berries sinking to the bottom.


I’ve used muffin liners for my muffin pan, and you don’t have to grease the pan or muffin liners in this case. If you don’t use muffin liners, use a non-stick spray to spray the entire pan: both muffin cups and the top of the pan so that muffins don’t get stuck and, therefore, remain whole and pretty!

Mixed berry yogurt muffins

As though cupcake-like muffins filled with mixed berries were not good enough as they are, right before putting them into the oven I sprinkled them with streusel-like topping, and they came out of the oven with a perfectly crumbly and crunchy topping. To make a perfect streusel crunchy topping, mix all ingredients (2/3 cup brown sugar, 1/3 cup flour, 1 teaspoon cinnamon, and 2 tablespoons butter, room temperature) with the fork until the mixture has a nice coarse texture. Add more flour if necessary.

I love this recipe! These muffins were gone very fast: my husband and I ate them for breakfast, as well as for dessert. I can already see how this recipe will work with other fresh fruit, as well as with dried fruit and nuts, and also with chocolate chips. I can’t wait to make many more variations of these muffins!!!!

Mixed berry yogurt muffins

Mixed berry yogurt muffins

Total time: 60 minutes


  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 2 eggs
  • 2/3 cup Greek yogurt (I used 2% plain, Chobani Greek yogurt)
  • 2 cups mixed berries (blueberries, blackberries, raspberries)
  • 2 tablespoons flour (for berries)

2/3 cup brown sugar
1/3 cup flour (or more)
1 teaspoon cinnamon
2 tablespoons butter, room temperature

Use one regular size muffin pan (12 muffins)

Makes 12-14 regular size muffins

To make muffins:

1) Preheat oven to 400 degrees Fahrenheit. Line muffin cups with muffin liners.

2) In a medium bowl, mix together flour, white sugar, salt, and baking powder.

3) In a separate large bowl, add vegetable oil, 2 eggs, and Greek yogurt and whisk to combine.

4) Add flour mixture from step 2 to the liquid mixture in step 3 and mix just enough to combine.

5) In a separate medium size bowl (the one you used in step 2), combine berries with 2 tablespoons of flour. This is supposed to prevent berries from clumping together and sinking. Fold in the berries into the batter from step 4.

To make the topping:

Combine brown sugar, flour, cinnamon, and butter in a small bowl. Mix until you have crumb-like mixture.

6) Fill muffin cups with the muffin batter about 3/4 full. Sprinkle the streusel topping over muffins. Bake for about 20 minutes in the oven.

Chobani sent me several kinds of Greek Yogurt to play around with in the kitchen. The recipe, photos, and thoughts in this post are all my own. Aside from receiving a free product from Chobani, I was NOT compensated to write this post. I only write about things I love, and Chobani is one of my most favorite products.

I am sharing this recipe with Shine Supper Club as part of their Best Summer Desserts Round up (July 2013).



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{ 77 comments… add one }
  • Amy @ swiss miss in the kitchen July 22, 2013, 7:01 am

    oh Julia these muffins look too good!! They are so pretty!! The cinnamon sugar topping is an amazing idea! Love it!!
    xox Amy

  • Ashley July 22, 2013, 8:13 am

    I can’t get enough berries lately – I’ve just been eating them plain but I really need to start baking with them! These muffins sound wonderful!

  • Monique July 22, 2013, 8:25 am

    I,m such a muffin lover..bettern than desserts:)

    And I love how we can use yogurt so often..these look formidables Julia.

  • [email protected]'s Recipes July 22, 2013, 8:49 am

    Anything with berries screams SUMMER to me. These muffins look super, Julia.

  • The Café Sucré Farine July 22, 2013, 9:24 am

    Yum, these are making my mouth water, they look fabulous!

  • I love how full of berries they are and great looking as well. I want to bite them!

  • Sarah K. @ The Pajama Chef July 22, 2013, 11:05 am

    ooooh i could totally get into these muffins! delicious 🙂

  • Deb July 22, 2013, 12:06 pm

    An exceptional simmer recipe! My family would be ecstatic if I made these for a weekend treat!

  • Yvonne @ bitter baker July 22, 2013, 2:04 pm

    Yum!! Love these ones – I’m a huge fan of all kinds of berries! And it doesn’t hurt that they’re on the healthier side either 🙂

  • Laura Dembowski July 22, 2013, 3:28 pm

    Berries are one of my favorite things to bake with in the summer. These muffins look so moist and colorful! I love using muffin liners sometimes too. You don’t get the caramelized edges, but removal and cleanup are so much easier.

  • Chung-Ah | Damn Delicious July 22, 2013, 4:54 pm

    What gorgeous muffins! I could use one of these babies every morning before work. It would the perfect pick-me-up!

  • [email protected] July 22, 2013, 5:01 pm

    Love that you added 3 kinds of berries! Summer berries are so delicious!

  • Matt @ The Athlete's Plate July 22, 2013, 7:36 pm

    These look good! Muffin lover here 🙂

  • Ashley @ Wishes and Dishes July 22, 2013, 10:28 pm

    I love using fresh berries any way I can in the summer!! Great looking muffins and you took gorgeous photos!

  • Stacy | Wicked Good Kitchen July 22, 2013, 10:59 pm

    Beautiful Mixed Berry Yogurt Muffins, Julia! They look scrumptious and your styling and photography really shine! Love the pretty pinks and purples, too. I adore both Greek yogurt and mixed berries, so your muffins are a perfect fix! So nice to have found your blog and thanks again for stopping by mine. Pinning at Pinterest!

  • Sandra | Sandra's Easy Cooking July 22, 2013, 11:08 pm

    So delicious looking, and those would make such a great companion for my morning coffee. 😀 Got to try making them since the berries are in season and I have them now. By the way gorgeous pictures.

  • Patty July 22, 2013, 11:23 pm

    Your pictures are beautiful Julia-I could just dive right into these muffins!
    I made something similar yesterday but just with blueberries-I just can’t get enough homemade muffins with berries-they are my favorite breakfast 😉

  • Anne ~ Uni Homemaker July 23, 2013, 12:55 am

    This is such a pretty muffin! Love the mixed berry combination. And the crumb toppings makes this perfect. Looks delicious Julia. I’ll be putting this on my to-bake list. Pinning! Have a great week. 🙂

  • laurasmess July 23, 2013, 3:17 am

    These look delicious Julia! I love the crunchy, sugary topping! Beautiful photos. Definitely recipe inspiration for my weekend cooking adventures xx

  • kay July 23, 2013, 1:21 pm

    can i use frozen mixed berries?

    • Julia July 25, 2013, 2:26 pm

      I haven’t used frozen berries in this particular recipe, but I did use frozen berries (coated in 2 tablespoons of flour) in this recipe with great success! I coated frozen berries with flour before adding to the batter to help absorb moisture and prevent sinking. Based on that experience, I think frozen berries should work in this recipe as well – just add them immediately before you put muffins in the oven.

  • Tina @ Tina's Chic Corner July 23, 2013, 2:10 pm

    Your pictures are gorgeous! I love muffins and these have summertime written all over them. 🙂

  • Kiersten @ Oh My Veggies July 23, 2013, 8:06 pm

    I have a big tub of yogurt in the fridge that expires dangerously soon–I’m going to have to make these!

  • Liz July 23, 2013, 9:25 pm

    Oooh…I SO wish I could have one of these for breakfast tomorrow. But then I’d want another and another. I love baked goods with berries 🙂

  • Suzanne Perazzini July 24, 2013, 12:28 am

    These look totally gorgeous and I love the hidden berries inside.

  • kristy @ the wicked noodle July 24, 2013, 10:45 am

    Yummy, gorgeous muffins! Can’t wait to try!

  • Loretta | A Finn In The Kitchen July 24, 2013, 4:09 pm

    Beautiful! We always have a couple pounds of mixed berries in the freezer because my hubby is a smoothie fanatic. Plus, every summer, I have my sisters pick about 60 pounds of blueberries for me. Yes, I’m a little nuts, but they last all year 🙂

  • [email protected] July 24, 2013, 6:49 pm

    Who can resist berries? I love all the summer berries (and now stone fruit!) we’re getting. Terrific idea to bake berry muffins – these look wonderful.

  • Peachy @ The Peach Kitchen July 25, 2013, 7:55 am

    Berries and Yogurt are just some of my favorite things in the world! these muffins just looks delish!

  • Daniela July 25, 2013, 5:04 pm

    I couldn’t wish for more!
    Such a lovely,summery recipe with gorgeous berries.
    Looks as I would have discovered a new summer favorite 🙂

  • Yelena July 26, 2013, 11:26 am

    Perfect summer dessert. I love berries, they are so vibrant and delicious.

  • Adrienne July 28, 2013, 5:21 pm

    Made these tonite, house smelled delish! Took a taste while warm, very good! I did use 1/2 wheat flour & all went well…thanks for the wonderful recipe 🙂

    • Julia August 6, 2013, 1:00 am

      You’re so welcome! Thanks for stopping by and letting me know how muffins turned out for you. And good to know that they work well with 1/2 wheat flour!

  • Ilan July 28, 2013, 10:17 pm

    Streusel can really make muffins so much more wonderful! I love the bright berries, they probably taste great in the muffins.

  • dawn of food July 29, 2013, 11:36 am

    Amazing pictures of such a wonderful sounding recipe. I am the only one in my house to eat berries raw, but buying pints of them are a bit much for even a confirmed berry aficionado such as myself. I’ll have to try this recipe! Once I cook the berries into some kind of muffin, they get eaten right away!

  • Nami | Just One Cookbook August 6, 2013, 3:19 am

    Good coffee and these muffins will totally complete my breakfast, every day. 🙂 Love your berry choices!

  • Betsy November 18, 2013, 5:07 am

    The muffins are amazing. Thank you for this excellent recipe!

    • Julia November 22, 2013, 6:12 pm

      Betsy, thank you! Glad you liked them and glad you stopped by. 🙂

  • Emma | Cooking In Cashmere December 29, 2013, 11:54 am

    Wow, these look so tasty and summery! Can’t wait until the berries are in stock again. I tried to make muffins with Greek yoghurt recently but they didn’t rise properly – I’ll take your advice and mix it as little as possible! x

    • Julia December 30, 2013, 3:19 pm

      Hi Emma, thanks for stopping by! I never ever had trouble with Greek yogurt – I don’t even think twice when baking with it! 🙂 Maybe, when you made muffins before – did you add too much flour (flour has to be aerated, or sifted). Maybe, the oven was not heated up properly. Lots of reasons why they might not rise properly. 🙂

  • Kaela March 1, 2014, 9:13 am

    Love these muffins – the batter is super thick though, is that how it is supposed to be? Maybe I need to sift my flour? I also substituted 1/2 cup wheat flour for 1/2 cup of all purpose. Either way, they are delicious! Thank you!

    • Julia March 3, 2014, 2:59 pm

      Kaela, thank you – I am glad you liked the muffins! Yes, the flour should be sifted, but in your case it’s not even about sifting the flour. Whole wheat flour is very dry compared to regular flour and absorbs liquid ingredients like crazy. You should always substitute less whole wheat flour for all-purpose – for instance, use ¾ cup (or even slightly less) of whole wheat flour to replace 1 cup of all-purpose flour.

      • Janet February 11, 2017, 1:34 pm

        I wish I read the comments before making these because then I would have known to sift the flour. I stirred it to aerate but that wasn’t enough. The batter was super thick. They’re in the oven now so we will see how they turn out.

        • Julia March 12, 2017, 11:27 pm

          Yes, the flour should always be sifted or properly aerated otherwise you will pack too much flour into a measuring cup.

  • Danielle April 27, 2014, 6:51 pm

    Just made these and they are delish! Definitely going to save this recipe! Thanks for sharing.

  • Diana December 11, 2014, 1:17 pm

    First off, your photos of these muffins are gorgeous! And my finished product wasn’t too far off but I had a problem with the batter…it was SO thick. Not fluid at all. So of course I had trouble mixing the berries into the batter and they all burst immediately. I was actually going to throw the whole mess away but I figured I might as well scoop the incredibly thick batter into my muffin tin and see what would happen. I’m glad I did but I would still like to figure out what went wrong. I bake all the time and have never had anything like this happen! I followed the recipe precisely, and have been over it and over it trying to figure out what I mistake I could have possibly made. Any thoughts?

  • nina March 7, 2015, 1:21 am

    Made these today. Although I couldn’t eat them (low carb diet), they smelled so yogurty and delish~

    The batter was quite thick, like bread dough, so I mixed in about a half cup almond milk, which solved my problem. Also, I did use frozen mixed berries.

    These tempted me to break my diet and they look sooo good on the tray. Thanks for the recipe!!

  • Erin March 10, 2015, 11:13 am

    Smell and taste amazing! Made these mini with a mix of fresh strawberries blackberries and raspberries that needed to get used and filled in the rest with frozen blueberries. The batter looked dry when I was mixing so added half a beaten egg and splash of milk. Just sprinkles brown sugar instead of strudel. Bake time 15 min.

  • Jim Anderson December 2, 2015, 3:05 pm

    Our grand daughter made these for Thanksgiving. We were all very happy with these
    muffins. Sent your website all over the country!

  • Kelly February 5, 2016, 11:48 am

    Could I do this recipe in a loaf pan? Adjust baking time? Thanks!

  • Lauri April 4, 2016, 6:02 pm

    Just got finished making these wonderful muffins. I used raspberries, strawberries and blueberries. I also used vanilla Greek yogurt. I found that the batter was a little dry so I added 1/3 cup of milk. They turned out beautiful and taste delicious. Thanks for the great recipe!

    • Julia May 25, 2016, 8:12 pm

      Thank you, Lauri – I am glad you liked the muffins! Strawberries sound like a great addition!

  • carla April 27, 2016, 2:21 pm


    I am going to attempt your recipe this evening but I was wondering about the quantities as I’m not sure how much a standard cup is? I usually work in grams so I am not 100% sure 🙂

  • Meytal May 22, 2016, 3:32 am

    Although I put less sugar, this recipe came out amazing! Thank you!

    • Julia May 25, 2016, 8:11 pm

      HI Meytal – I also like to put less sugar in my desserts, they taste better to me that way. 🙂

  • Elizabeth July 11, 2016, 9:55 pm

    Just wondering if you think I could substitute some ot all of the sugar that goes in the batter with Stevia? I want to make them low sugar, but I don’t want to hurt the taste…lol They look amazing!!

  • Chelsey July 26, 2016, 5:01 am

    Hi! This muffin recipe looks amazing… I wonder do these muffins freeze well? I’ve never frozen a yogurt cake/muffin recipe before and I’m not sure whether they would hold up.

  • Pamela Brown October 4, 2016, 5:55 pm

    Fabulously easy and foolproof recipe, Julia. I’m baking these muffins for second time with my stash of frozen berries. Easy to make gluten-free by substituting a mixture of white rice flour, almond flour, oatmeal flour and coconut flour. Heavenly!

  • Abigail Winchel January 20, 2017, 5:39 pm

    Mmmm! these look so amazing!!! i was wondering.. Could i use defrosted mixed berry’s instead of fresh?? XOXO ~Abigail

    • Julia January 31, 2017, 2:01 am

      Yes, you can. You can even use frozen mixed berry (if it’s in good shape, not mushy, and each berry is separate from another). I’ve used frozen berries in similar recipes with success.

  • Ivan Samokish March 1, 2017, 12:09 am

    Made these these twice in the past 2 days and I and my wife love them. Thank you!

    • Julia March 11, 2017, 1:30 am

      Thank you – happy to hear that you’ve been enjoying the recipe! 🙂

  • Allison March 30, 2017, 3:04 pm

    Those muffins are delish!! I mix the plain flour with oats, bran and ww flour…. delicious and soooo easy.

  • Lindsay June 11, 2017, 11:57 am

    You would probably need to make 7 or 8 batches of these to use up all of that streusel topping. 2/3 of a cup of brown sugar? Did you mean 2/3 of a tablespoon? Holy smokes what am I going to do with all of this extra topping?

  • Megan October 11, 2017, 11:09 am

    These muffins are WONDERFUL! My husband LOVES them. Making my third batch of these today to freeze. These go so quickly in our home! Great recipe!

    • Julia October 31, 2017, 6:38 pm

      So glad you liked these, Megan! Thank you for such a sweet comment! 🙂

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