Best Berry Yogurt Muffins Mixed Berry Yogurt Muffins Recipes

MIXED BERRY MUFFINS

Steps:

• Line a 12-count muffin tin with cupcake liners and preheat oven to 400˚F. In a large mixing bowl, using an electric mixer, beat 2 eggs with 1 cup granulated sugar on high speed 5 minutes, or until thick and light in color.
• Add 1 cup Greek yogurt, 1/2 cup oil, 1 tsp vanilla. Set mixer to low speed and mix just until combined.
• In a small bowl, add 2 cups flour, 2 tsp baking powder and 1/4 tsp salt and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring to incorporate with each addition. DO NOT OVERMIX or muffins will be dense.
• Use a spatula to fold in 1 1/2 cups mixed berries, folding just until combined.
• Divide batter into prepared muffin tip, filling to the top or until all of the batter is used up. Bake in the center of the oven at 400˚F for 20-22 minutes or until tops are golden and a toothpick inserted into the center come out clean. Transfer muffins to a wire rack to cool. Serve warm or at room temperature.

MIXED BERRY GREEK YOGURT MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Use one regular size muffin pan (12 muffins). Line muffin cups with muffin liners.
• In a medium bowl, mix together flour, white sugar, salt, and baking powder.
• In a separate large bowl, add vegetable oil, 2 eggs, and Greek yogurt and whisk to combine.
• Add flour mixture from step 2 to the liquid mixture in step 3 and mix just enough to combine.
• 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 3/4 full. Sprinkle the streusel topping over muffins.
• Bake for about 20 minutes in the oven.

BLUEBERRY YOGURT MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

MIXED BERRY MUFFINS

Steps:

• Position a rack in the center of the oven and preheat to 400°F.
• Lightly butter twelve 2 1/2-inch muffin cups or place paper muffin cups in the muffin tin.
• In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine and make a well in the center.
• In another medium bowl, whisk the milk, oil and eggs.
• Mix well and pour into the well.
• Stir just until blended.
• Fold in the berries.
• Spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.
• Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
• Cool in the pan for 5 minutes.
• Remove the muffins and serve warm or cool on a wire rack.