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    Mixed Berry Greek Yogurt Muffins

    By Julia | Updated: Mar 21, 2018 | Published: Jul 22, 2013 | 106 Comments

    55.6K shares
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    This post may contain affiliate links. For more information, please see our affiliate policy.

    Disclosure: Chobani sent me several kinds of Greek Yogurt (free product) 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.

    Mixed Berry Greek Yogurt Muffins with blueberries, blackberries and raspberries - fluffy, beautiful texture! Easy to make!

    Mixed berry yogurt muffins

     

    What is your perfect summer dessert? What screams "Summer!" louder than a triple berry 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 Greek 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 ⅓ cup of vegetable oil used + ⅔ 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, such as blueberries, raspberries, blackberries (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 (⅔ cup brown sugar, ⅓ 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 mixed berry Greek yogurt muffin 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 Greek yogurt muffins!!!!

    Mixed berry yogurt muffins

    mixed berry Greek yogurt muffins
    4.84 from 48 votes

    Mixed Berry Greek Yogurt Muffins

    Mixed Berry Greek Yogurt Muffins are aade 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).
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 people
    Calories per serving 304 kcal
    Author: Julia

    Ingredients

    Greek yogurt muffins

    • 2 cups all-purpose flour
    • 1 cup white sugar
    • ½ teaspoon salt
    • 2 teaspoons baking powder
    • ⅓ cup vegetable oil
    • 2 eggs
    • ⅔ cup Greek yogurt , I used 2% plain, Chobani Greek yogurt
    • 2 cups mixed berries blueberries, blackberries, raspberries
    • 2 tablespoons flour , for berries

    Streusel topping

    • ⅔ cup brown sugar
    • ⅓ cup flour or more
    • 1 teaspoon cinnamon
    • 2 tablespoons butter room temperature
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    Instructions 

    • Preheat oven to 400 degrees Fahrenheit.  Use one regular size muffin pan (12 muffins).  Line muffin cups with muffin liners.
    • In a medium bowl, mix together flour, white sugar, salt, and baking powder.
    • In a separate large bowl, add vegetable oil, 2 eggs, and Greek yogurt and whisk to combine.
    • Add flour mixture from step 2 to the liquid mixture in step 3 and mix just enough to combine.
    • 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.
    • To make the streusel topping, combine brown sugar, flour, cinnamon, and butter in a small bowl. Mix until you have crumb-like mixture.
    • Fill muffin cups with the muffin batter about ¾ full. Sprinkle the streusel topping over muffins. 
    • Bake for about 20 minutes in the oven.

    Nutrition

    Nutrition Information
    Mixed Berry Greek Yogurt Muffins
    Amount per Serving
    Calories
    304
    % Daily Value*
    Fat
     
    9
    g
    14
    %
    Saturated Fat
     
    6
    g
    38
    %
    Cholesterol
     
    32
    mg
    11
    %
    Sodium
     
    132
    mg
    6
    %
    Potassium
     
    149
    mg
    4
    %
    Carbohydrates
     
    52
    g
    17
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    31
    g
    34
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    110
    IU
    2
    %
    Vitamin C
     
    0.7
    mg
    1
    %
    Calcium
     
    62
    mg
    6
    %
    Iron
     
    1.5
    mg
    8
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Disclosure: Chobani sent me several kinds of Greek Yogurt (free product) 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.

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    55.6K shares
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    Comments

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      Recipe Rating




    1. Una Williams

      May 29, 2025 at 11:52 am

      Beautiful muffins!!

      Reply
      • Julia

        May 31, 2025 at 8:07 pm

        Thank you, Una! 🙂

        Reply
    2. TS

      November 14, 2024 at 12:33 pm

      These are delicious! I doubled the recipe and found it to be too thick for my liking, and I had extra yogurt to use up anyway. So for a double batch I used 2 1/3 of mixed berry yogurt. I also didn't have brown sugar on hand so I mixed some white sugar and molasses for the topping. I ended up with 40 tasty muffins! Fingers crossed some make it to the freezer for a later day!

      Reply
      • Julia

        November 15, 2024 at 2:00 pm

        Thank you for sharing your tips and substitutions!! And I am so glad you loved the recipe! 🙂

        Reply
    3. Annette

      October 05, 2022 at 7:32 pm

      Outstanding! Easy to follow and the taste was great!

      Reply
      • Julia

        October 06, 2022 at 2:43 pm

        Annette, I am so happy this recipe was a success! Thanks for the comment and the 5-stars! 🙂

        Reply
        • Natasha

          June 14, 2024 at 10:58 am

          How long do these last out at room temperature for?

          Reply
          • Julia

            June 15, 2024 at 7:14 pm

            4 days!

            Reply
      • Graham

        January 12, 2024 at 6:57 am

        Shouldn’t the sugar be combined with the wet ingredients to make the batter? Following the directions I did not get a typical muffin batter.

        Reply
    4. Tahna

      September 07, 2021 at 9:56 pm

      The yummiest, moist muffins I've ever made. I was also surprised how thick the mixture was, but they turned out delicious with no changes to the recipe. Thank you:)

      Reply
      • Julia

        September 22, 2021 at 4:36 pm

        I am so happy you tried this recipe and enjoyed it! Thank you for the 5-star review - I really appreciate it! 🙂

        Reply
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    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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