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    Mixed Berry Greek Yogurt Muffins

    Published: Jul 22, 2013 / 97 Comments

    55.2K shares
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    Recipe Print

    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
    4.88 from 25 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
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 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

    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.

    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.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

    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.

    « Slutty brownies with white chocolate chips
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    Please share your comment and Star Rating in the comments section below.

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    Reader Interactions

    Comments

    1. 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
    2. Caitlin

      August 10, 2020 at 2:03 pm

      This recipe was a hit! Having made pizza dough from Greek yogurt many times, though, I wanted a bit more moisture when I realized my batter was more like dough than batter. I added just shy of 1/4 cup almond milk. I also used defrosted frozen berries. I forgot to flour the berries before folding them in, but luckily, the batter was dense enough that most didn't sink. These were a true crowd pleaser, though, even for the folks who don't like things overly sweet. One person even said they're good enough to be bakery muffins! I'll definitely be making these again!

      Reply
    3. Julieann

      July 09, 2020 at 10:49 am

      I absolutely love the recipe! I did put a splash of milk to thin the batter a little bit. There was some streusel left over. Instead of the Greek yogurt, I just used one and a half of my sons organic stone field yogurt packs (spinach, mango, and pear flavor). They turned out so pretty! Too bad I can’t post pictures of how they looked!

      Reply
    4. Dani

      April 15, 2020 at 8:20 pm

      Just curious why the batter is more like a dough (very think) than a muffin batter (runny) ? I'm baking them anyways to see how they turn out. But I am curious if the recipe is wrong or not?I checked it over multiple times too.

      Reply
      • Andrea

        April 25, 2020 at 5:38 pm

        I thought the same thing! But thought it may have been because I used frozen berries instead of fresh which would solidify the mixture more, I added a tiny bit more oil and let the batter sit for a short time while I mixed up the topping which may have helped. But they still turned perfect! Definately the best muffins I have made from an unknown recipe.

        Reply
    5. cemre

      March 28, 2020 at 10:52 am

      hey julia! can i use frozen berries? and i only have 10% greek yogurt, should i omit the oil in this case?

      Reply
    6. Nina

      June 22, 2019 at 6:12 am

      Oh my, these are hands down the best muffins I’ve ever made! Light, fluffy with crunchy top and gooey sweet blueberries inside. My 2 yo assisted all the way (read - you cannot stuff up if you wanted to!). I didn’t sift the flour, didn’t fluff around too much. The only change I made was to add a dash of milk to my wet mixture. That’s all. Will make again! Thank you for such wonderful recipe!

      Reply
      • Julia

        July 23, 2019 at 5:00 am

        Thank you for such a wonderful comment! So glad you enjoyed these muffins!

        Reply
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