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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.
I couldn't wish for more!
Such a lovely,summery recipe with gorgeous berries.
Looks as I would have discovered a new summer favorite 🙂
Berries and Yogurt are just some of my favorite things in the world! these muffins just looks delish!
Who can resist berries? I love all the summer berries (and now stone fruit!) we're getting. Terrific idea to bake berry muffins - these look wonderful.
Beautiful! We always have a couple pounds of mixed berries in the freezer because my hubby is a smoothie fanatic. Plus, every summer, I have my sisters pick about 60 pounds of blueberries for me. Yes, I'm a little nuts, but they last all year 🙂
Yummy, gorgeous muffins! Can't wait to try!
These look totally gorgeous and I love the hidden berries inside.
Oooh...I SO wish I could have one of these for breakfast tomorrow. But then I'd want another and another. I love baked goods with berries 🙂
I have a big tub of yogurt in the fridge that expires dangerously soon--I'm going to have to make these!
Your pictures are gorgeous! I love muffins and these have summertime written all over them. 🙂
can i use frozen mixed berries?
I haven't used frozen berries in this particular recipe, but I did use frozen berries (coated in 2 tablespoons of flour) in this recipe with great success! I coated frozen berries with flour before adding to the batter to help absorb moisture and prevent sinking. Based on that experience, I think frozen berries should work in this recipe as well - just add them immediately before you put muffins in the oven.
These look delicious Julia! I love the crunchy, sugary topping! Beautiful photos. Definitely recipe inspiration for my weekend cooking adventures xx
This is such a pretty muffin! Love the mixed berry combination. And the crumb toppings makes this perfect. Looks delicious Julia. I'll be putting this on my to-bake list. Pinning! Have a great week. 🙂
Your pictures are beautiful Julia-I could just dive right into these muffins!
I made something similar yesterday but just with blueberries-I just can't get enough homemade muffins with berries-they are my favorite breakfast 😉
So delicious looking, and those would make such a great companion for my morning coffee. 😀 Got to try making them since the berries are in season and I have them now. By the way gorgeous pictures.