Ingredients
1 ½ cups all-purpose flour
½ cup whole wheat flour (or use all-purpose)
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup granulated sugar
¼ cup brown sugar (packed)
1 cup full-fat plain Greek yogurt
2 large eggs
⅓ cup vegetable oil (or melted coconut oil)
1 ½ tsp pure vanilla extract
1 ¼ cups fresh or frozen raspberries (coated in 1 tsp flour)
Instructions
Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil spray.
In a large bowl, whisk together the flours, baking powder, baking soda, salt, and both sugars.
In another bowl, whisk together Greek yogurt, eggs, oil, and vanilla until smooth.
Pour the wet ingredients into the dry and gently mix until just combined. Do not overmix—batter should be lumpy.
Gently fold in the raspberries (tossed in flour to prevent sinking).
Divide batter evenly between muffin cups, filling each about ¾ full.
Optional: Add a few extra raspberries on top for presentation.
Bake for 5 minutes at 400°F, then reduce heat to 350°F (175°C) and bake for another 14–16 minutes, until tops are golden and a toothpick comes out clean or with moist crumbs.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can use all all-purpose flour if you don’t have whole wheat.
Frozen raspberries work great too — no need to thaw, just coat in flour.
Add a pinch of cinnamon or lemon zest for flavor variation.
These muffins freeze beautifully. Wrap tightly and freeze for up to 2 months.
- 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: 170g
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg