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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.
Just made these and they are delish! Definitely going to save this recipe! Thanks for sharing.
Love these muffins - the batter is super thick though, is that how it is supposed to be? Maybe I need to sift my flour? I also substituted 1/2 cup wheat flour for 1/2 cup of all purpose. Either way, they are delicious! Thank you!
Kaela, thank you - I am glad you liked the muffins! Yes, the flour should be sifted, but in your case it's not even about sifting the flour. Whole wheat flour is very dry compared to regular flour and absorbs liquid ingredients like crazy. You should always substitute less whole wheat flour for all-purpose - for instance, use ¾ cup (or even slightly less) of whole wheat flour to replace 1 cup of all-purpose flour.
I wish I read the comments before making these because then I would have known to sift the flour. I stirred it to aerate but that wasn't enough. The batter was super thick. They're in the oven now so we will see how they turn out.
Yes, the flour should always be sifted or properly aerated otherwise you will pack too much flour into a measuring cup.
Wow, these look so tasty and summery! Can't wait until the berries are in stock again. I tried to make muffins with Greek yoghurt recently but they didn't rise properly - I'll take your advice and mix it as little as possible! x
Hi Emma, thanks for stopping by! I never ever had trouble with Greek yogurt - I don't even think twice when baking with it! 🙂 Maybe, when you made muffins before - did you add too much flour (flour has to be aerated, or sifted). Maybe, the oven was not heated up properly. Lots of reasons why they might not rise properly. 🙂
The muffins are amazing. Thank you for this excellent recipe!
Betsy, thank you! Glad you liked them and glad you stopped by. 🙂
Good coffee and these muffins will totally complete my breakfast, every day. 🙂 Love your berry choices!
Amazing pictures of such a wonderful sounding recipe. I am the only one in my house to eat berries raw, but buying pints of them are a bit much for even a confirmed berry aficionado such as myself. I'll have to try this recipe! Once I cook the berries into some kind of muffin, they get eaten right away!
Streusel can really make muffins so much more wonderful! I love the bright berries, they probably taste great in the muffins.
Made these tonite, house smelled delish! Took a taste while warm, very good! I did use 1/2 wheat flour & all went well...thanks for the wonderful recipe 🙂
You're so welcome! Thanks for stopping by and letting me know how muffins turned out for you. And good to know that they work well with 1/2 wheat flour!
Perfect summer dessert. I love berries, they are so vibrant and delicious.