Imagine biting into a moist, fluffy muffin bursting with juicy berries and a tangy Greek yogurt twist that will make your taste buds dance with joy! These aren't just ordinary muffins – they're a morning miracle that combines health, flavor, and pure deliciousness in every single bite. Whether you're a busy professional, a health-conscious foodie, or a weekend baker looking to impress, these Greek Yogurt Berry Muffins are about to become your new breakfast obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup Greek yogurt
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mixed berries (fresh or frozen)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together Greek yogurt, sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt. This helps prevent lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Gently fold in the mixed berries, taking care not to crush them. If using frozen berries, do not thaw them first to prevent color bleeding.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Optional: Sprinkle a little extra sugar on top of each muffin for a crispy, sweet crust.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for the best mixing and texture.
- Don't Overmix: Stir the batter just until the ingredients are combined. Overmixing can lead to tough, dense muffins.
- Frozen Berry Hack: If using frozen berries, add them directly from the freezer to prevent color bleeding and maintain their shape.
- Topping Variations: Experiment with a sprinkle of cinnamon, sliced almonds, or a crumb topping for extra texture and flavor.
- Storage Secret: To keep muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
- Customization Option: Feel free to swap mixed berries with your favorite fruits like blueberries, raspberries, or chopped strawberries.
- Perfect Doneness: Use the toothpick test – if it comes out clean with just a few moist crumbs, your muffins are perfectly baked!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 6g
Fat: 9g
Saturated Fat: g
Cholesterol: 35mg
