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Greek Yogurt Berry Muffins

Greek Yogurt Berry Muffins: 5 Steps to Make Them Perfect

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These Greek Yogurt Berry Muffins are moist, fluffy, and loaded with juicy berries. Made with protein-rich Greek yogurt and a mix of fresh or frozen berries, they’re the perfect balance of wholesome and delicious. Ideal for breakfast, meal prep, or a mid-day treat—this recipe comes together in under 30 minutes.

  • Total Time: 30 minutes
  • Yield: 12 muffins

Ingredients

  • 1 ¾ cups (220g) all-purpose flour

  • ½ tsp baking soda

  • 1 ½ tsp baking powder

  • ¼ tsp salt

  • ⅔ cup (130g) granulated sugar

  • 2 large eggs

  • ¾ cup (180g) plain Greek yogurt (preferably full-fat or 2%)

  • ¼ cup (60ml) neutral oil (e.g., sunflower or canola)

  • 1 tsp vanilla extract

  • ¼ cup (60ml) milk (dairy or non-dairy)

  • 1 ½ cups (180g) mixed berries (fresh or frozen; blueberries, raspberries, blackberries)

  • 1 tbsp all-purpose flour (for tossing berries if using frozen)

  • Optional: coarse sugar for sprinkling on top

Instructions

  1. Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with parchment or paper liners.

  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Set aside.

  3. In another bowl, beat the eggs, then mix in the Greek yogurt, oil, milk, and vanilla until smooth.

  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—do not overmix.

  5. If using frozen berries, toss them in 1 tbsp of flour. Gently fold the berries into the batter.

  6. Spoon the batter evenly into the muffin cups, filling each nearly to the top.

  7. Sprinkle with coarse sugar if using.

  8. Bake for 5 minutes at 425°F, then reduce heat to 350°F (175°C) and continue baking for 15–18 minutes, until tops are golden and a toothpick inserted comes out clean.

  9. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Notes

  • Use full-fat or 2% Greek yogurt for best results.

  • Frozen berries work great—don’t thaw them before baking.

  • For extra flavor, add 1 tsp lemon zest to the wet ingredients.

  • Muffins stay moist for up to 3 days at room temp, or freeze for up to 1 month.

  • Add a swirl of berry jam to the center before baking for a fruity twist.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180 kcal
  • Sugar: 10g
  • Sodium: 140mg
  • Fat: 6g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 4.5g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 35mg

Find it online: https://www.tastecharm.com/greek-yogurt-berry-muffins-5-steps-to-make-them/