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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 ⅓ cup of vegetable oil used + ⅔ 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 (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 Greek Yogurt Muffins
Ingredients
Greek yogurt muffins
- 2 cups all-purpose flour
- 1 cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ⅓ cup vegetable oil
- 2 eggs
- ⅔ cup Greek yogurt I used 2% plain, Chobani Greek yogurt
- ⅓ cup milk whole or low-fat, you can add up to ½ cup
- 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
- 4 tablespoons butter room temperature
Instructions
- Preheat oven to 375°F. Use one regular size muffin pan (12 muffins). Line muffin cups with muffin liners.
- In a medium bowl, mix together flour, white sugar, salt, baking soda, and baking powder.
- In a separate large bowl, whisk together vegetable oil, 2 eggs, Greek yogurt, and milk.
- Add flour mixture from step 2 to the liquid mixture in step 3 and mix just enough to combine. Aim for thick but scoopable batter. If it stands in stiff peaks, it needs a splash of milk.
- 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 at 375°F for 20-24 min.
Nutrition
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.
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!
I love using fresh berries any way I can in the summer!! Great looking muffins and you took gorgeous photos!
These look good! Muffin lover here 🙂
Love that you added 3 kinds of berries! Summer berries are so delicious!
What gorgeous muffins! I could use one of these babies every morning before work. It would the perfect pick-me-up!
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.
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 🙂
An exceptional simmer recipe! My family would be ecstatic if I made these for a weekend treat!
ooooh i could totally get into these muffins! delicious 🙂
I love how full of berries they are and great looking as well. I want to bite them!
Yum, these are making my mouth water, they look fabulous!
Anything with berries screams SUMMER to me. These muffins look super, Julia.
I,m such a muffin lover..bettern than desserts:)
And I love how we can use yogurt so often..these look formidables Julia.
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!
oh Julia these muffins look too good!! They are so pretty!! The cinnamon sugar topping is an amazing idea! Love it!!
xox Amy