This post may contain affiliate links. Read my disclosure policy.
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.
Fabulously easy and foolproof recipe, Julia. I'm baking these muffins for second time with my stash of frozen berries. Easy to make gluten-free by substituting a mixture of white rice flour, almond flour, oatmeal flour and coconut flour. Heavenly!
Hi! This muffin recipe looks amazing... I wonder do these muffins freeze well? I've never frozen a yogurt cake/muffin recipe before and I'm not sure whether they would hold up.
Just wondering if you think I could substitute some ot all of the sugar that goes in the batter with Stevia? I want to make them low sugar, but I don't want to hurt the taste...lol They look amazing!!
Although I put less sugar, this recipe came out amazing! Thank you!
HI Meytal - I also like to put less sugar in my desserts, they taste better to me that way. 🙂
Hi,
I am going to attempt your recipe this evening but I was wondering about the quantities as I'm not sure how much a standard cup is? I usually work in grams so I am not 100% sure 🙂
Just got finished making these wonderful muffins. I used raspberries, strawberries and blueberries. I also used vanilla Greek yogurt. I found that the batter was a little dry so I added 1/3 cup of milk. They turned out beautiful and taste delicious. Thanks for the great recipe!
Thank you, Lauri - I am glad you liked the muffins! Strawberries sound like a great addition!
Could I do this recipe in a loaf pan? Adjust baking time? Thanks!
Our grand daughter made these for Thanksgiving. We were all very happy with these
muffins. Sent your website all over the country!
Smell and taste amazing! Made these mini with a mix of fresh strawberries blackberries and raspberries that needed to get used and filled in the rest with frozen blueberries. The batter looked dry when I was mixing so added half a beaten egg and splash of milk. Just sprinkles brown sugar instead of strudel. Bake time 15 min.
Made these today. Although I couldn't eat them (low carb diet), they smelled so yogurty and delish~
The batter was quite thick, like bread dough, so I mixed in about a half cup almond milk, which solved my problem. Also, I did use frozen mixed berries.
These tempted me to break my diet and they look sooo good on the tray. Thanks for the recipe!!
First off, your photos of these muffins are gorgeous! And my finished product wasn't too far off but I had a problem with the batter...it was SO thick. Not fluid at all. So of course I had trouble mixing the berries into the batter and they all burst immediately. I was actually going to throw the whole mess away but I figured I might as well scoop the incredibly thick batter into my muffin tin and see what would happen. I'm glad I did but I would still like to figure out what went wrong. I bake all the time and have never had anything like this happen! I followed the recipe precisely, and have been over it and over it trying to figure out what I mistake I could have possibly made. Any thoughts?