Best 5 Yummy Yogurt Berry Muffins Recipes

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.

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.

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.

EASY BLUEBERRY MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
• Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
• Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container - after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.