Greek Yogurt Berry Muffins Recipe
These Greek yogurt berry muffins are uber-moist and bursting with fresh berries in every bite! They are perfect for meal prep, on-the-go breakfasts, or just a sweet treat any time of day.
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Fat 3
Carbs 33
Protein 4
Yield 12 muffins
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- ½ cup fresh blueberries +more for the top
- ½ cup fresh raspberries +more for the top
Wet Ingredients
- ¾ cup honey
- 1/2 cup 2% plain Greek yogurt
- 2 large eggs
- ⅓ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
Instructions
- Preheat the oven to 350ºF and spray a silicone muffin mold with cooking spray.* Set aside.
- Combine all of the dry ingredients (including the berries) in a bowl. Mix and set aside.
- Add the honey and Greek yogurt to a large mixing bowl and mix until smooth. Add the eggs, almond milk, and vanilla extract. Mix until combined.
- Next, add the dry ingredients to the wet, along with the melted coconut oil. Mix to combine.
- Fill the muffin liners to the top and bake for 18-20 minutes or until the center of the muffins are cooked.
- Remove them from the oven and let them rest for 2 minutes. Remove the muffins from the pan and allow them to cool on a cooling rack.
Tips & Notes
- The bake time may vary if baking at altitude.
- The batter for these muffins is a bit thick and lumpy.
- A mix of any type of berry can be used for this recipe. Feel free to use frozen berries. Just be sure to thaw them first.
- For this recipe, we recommend using a silicone liner because the amount of honey makes them a bit sticky.
Watch it
Nutrition Facts
Calories: 174kcal | Carbohydrates: 33g | Protein: 4g | Fat: 3g | Fiber: 1g | Sugar: 19g