Mixed Berry Greek Yogurt Muffins

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!

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 1/3 cup of vegetable oil used + 2/3 cup of Greek Yogurt).

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!

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 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!!!!

5 from 4 votes

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Mixed Berry Greek Yogurt Muffins

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

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).

Course: Dessert

Cuisine: American

Servings: 12 people

Calories: 304 kcal

Author: Julia

Ingredients

Greek yogurt muffins

• 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

Streusel topping

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

Instructions

1. Preheat oven to 400 degrees Fahrenheit.  Use one regular size muffin pan (12 muffins).  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.

6. To make the streusel topping, combine brown sugar, flour, cinnamon, and butter in a small bowl. Mix until you have crumb-like mixture.

7. Fill muffin cups with the muffin batter about 3/4 full. Sprinkle the streusel topping over muffins. 

8. Bake for about 20 minutes in the oven.

Nutrition Facts

Mixed Berry Greek Yogurt Muffins

Amount Per Serving

Calories 304 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 6g 30%

Cholesterol 32mg 11%

Sodium 132mg 6%

Potassium 149mg 4%

Total Carbohydrates 52g 17%

Dietary Fiber 1g 4%

Sugars 31g

Protein 4g 8%

Vitamin A 2.2%

Vitamin C 0.8%

Calcium 6.2%

Iron 8.3%

* Percent Daily Values are based on a 2000 calorie diet.

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.