Mixed Berry Greek Yogurt Muffins

Mixed Berry Greek Yogurt Muffins are 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).

Course Dessert

Cuisine American

Keyword mixed berry muffins

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 328kcal

Author Julia

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

US Customary - Metric

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