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!!!!
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).
- 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
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 3/4 full. Sprinkle the streusel topping over muffins.
Bake for about 20 minutes in the oven.
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.
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.
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.
hey julia! can i use frozen berries? and i only have 10% greek yogurt, should i omit the oil in this case?
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!
Thank you for such a wonderful comment! So glad you enjoyed these muffins!