Food, Greek Yogurt, Recipes, Uncategorized

Blueberry-Raspberry Greek Yogurt Muffins

Greek yogurt muffinThis blueberry-raspberry Greek yogurt muffins recipe substitutes the sour cream that is often found in muffins and replaces it with Greek yogurt. The Greek yogurt helps keep the inside moist while adding additional protein. I used a cup of nonfat plain Greek yogurt, which had 22 grams. The best part about these muffins was the fresh berries, especially when warm, just out of the oven.  A bonus was that the berries were only $1.00 per container, so the muffins were super cheap to make.

Blueberry-Respberry Greek Yogurt Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup sugar
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • ½ cup milk
  • 2 tablespoons butter
  • ½ cup vegetable or canola oil
  • 1 teaspoon vanilla extract
  • ½ cup fresh blueberries
  • ½ cup fresh raspberries
  1. Preheat oven to 425 degrees F
  2. Combine the flour, baking powder, salt, and sugar in a bowl
  3. In a separate large bowl, beat the Greek yogurt, milk, butter, oil, and vanilla extract until smooth
  4. Slowly add the dry ingredients (flour mixture) to the wet ingredients, beating slowly
  5. Fold in the blueberries and raspberries with a spatula
  6. Pour the batter into lined muffin cups
  7. Bake for 4 minutes then reduce heat to 350 degrees F and bake an additional 20 to 22 minutes

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