INGREDIENTS
METHOD
MIXED BERRY GREEK YOGURT MUFFINS
2 cups all-purpose flour 1 cup white sugar 1/2 tsp salt 2 tsp baking powder 1/3 cup vegetable oil 2 eggs 2/3 cup plain Greek yogurt 2 cups mixed berries (blueberries, blackberries, raspberries) 2 tbsp flour, for berries
Preheat oven to 400° F. Use one standard 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, two eggs, and Greek yogurt and whisk to combine. Add flour mixture to the liquid mixture and mix just enough to combine. In a separate medium bowl, combine berries with two tablespoons of flour to prevent berries from clumping together and sinking. Fill muffin cups with the muffin batter about half full. Add a spoonful of berries - top off with more batter. Bake for about 20 minutes in the oven.
Servings 12 | 304 Calories
These Mixed Berry Greek Yogurt Muffins are bursting with three types of berries—blueberries, blackberries, and raspberries—and made extra moist with rich Greek yogurt. Their soft, cupcake- like texture makes them feel indulgent, while the fresh berries add a light, refreshing twist. For an added touch of sweetness and crunch, top them with an optional streusel. Use berries that are in season locally for the best results.
STREUSEL TOPPING:
2/3 cup brown sugar 1/3 cup flour or more 1 tsp cinnamon 2 tbsp butter (room temperature) To make the streusel topping, combine brown sugar, flour, cinnamon, and butter in a small bowl. Mix until you have crumb-like texture. Fill muffin cups with the muffin batter about 3/4 full. Sprinkle the streusel topping over muffins. Bake as usual.
PEI LIVING MAGAZINE / 26 / VOL 9 . ISSUE 1
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