Mixed Berry Greek 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.

BEST BERRY YOGURT MUFFINS: MIXED BERRY YOGURT MUFFINS

Steps:

• Preheat the oven to 350ºF and line a standard muffin tin with paper or coat with cooking spray.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the eggs, cooking oil, and yogurt until smooth. Fold the yogurt mixture into the dry ingredients just until combined. Be careful not to overmix as it will result in dense muffins. You want light and fluffy muffins in this recipe.
• Toss the berries in about 1 teaspoon of flour and very gently stir into the muffin batter. Refrain from too many stirs as it will colorize the batter. Portion the batter evenly into the prepared muffin cups.
• Bake for 15 to 19 minutes, or until golden and a tester comes out mostly clean. Let cool before serving with honey butter. And maybe coffee too!

YUMMY YOGURT BERRY MUFFINS

Steps:

• Preheat oven to 375°F.
• Grease 18 large muffin tins.
• In a large bowl, mix flour, sugar, cinnamon, salt and baking powder.
• In another bowl, whisk eggs, and add the rest of the ingredients.
• Pour wet ingredients over dry and mix until moistened.
• Bake for about 25 to 30 minutes or until a toothpick inserted comes out clean.
• Remove from muffin tin and let cool.
• Glaze:.
• Stir orange juice into 1/3 cup of icing sugar and pour over muffins.

YOGURT AND BERRY MUFFINS

Steps:

• Preheat your oven to 200oC and line 12 muffin tins with muffin cases.
• In a large bowl, eat the eggs until frothy.
• Gradually add the sugar while beating and slowly pour in the oil while still beating. Add the extract and beat to incorporate.
• Add in the yogurt and beat until smooth. (If your yogurt is overly sweet, you might like to reduce the sugar amount).
• Add in the flour and berries, carefully fold inches Don't over mix as the muffins won't rise very high and will be more stodgy than fluffy.
• Scoop batter into prepared muffin cups with a large tablespoon.
• Bake in your preheated oven for 18-22 minutes.
• Don't eat until slightly cooled - the berries are hot!

ORANGE-BERRY YOGURT MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk yogurt, orange juice, applesauce, egg whites, egg and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake 24-26 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

GREEK YOGURT BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups.
• In large bowl, beat milk, oil, yogurt and egg using wire whisk or fork. Stir in remaining ingredients except blueberries, until flour is moistened. Gently stir in blueberries. Divide batter evenly among muffin cups.
• Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.