Description
These tender, vibrant mixed berry muffins combine Greek yogurt and olive oil for moisture, balanced with sweetened eggs. Perfect for busy mornings or snacks, they feature fresh strawberries, raspberries, and blueberries in a rustic, golden crumb.
Ingredients
Large eggs 2
Granulated sugar 1 cup
Greek yogurt 1 cup
Extra light olive oil 1/2 cup
Vanilla extract 1 tsp
Sea salt 1/4 tsp
All-purpose flour 2 cups
Baking powder 2 tsp
Strawberries 1/2 cup diced
Raspberries 1/2 cup
Blueberries 1/2 cup
Instructions
Preheat oven to 400°F and center rack
Line 12-count muffin tin with cupcake liners
In a bowl, beat 2 large eggs with 1 cup sugar at high speed until pale
Whisk in 1 cup Greek yogurt, 1/2 cup olive oil, 1 tsp vanilla extract, and 1/4 tsp sea salt until smooth
In a separate bowl, sift together 2 cups flour, 2 tsp baking powder, and 1/4 tsp sea salt
Gently fold wet ingredients into dry until just combined
Coat 1/2 cup blueberries in 1 tbsp flour, then fold into batter along with 1/2 cup strawberries and 1/2 cup raspberries
Divide batter evenly into liners, filling 2/3 full
Bake for 20 minutes or until golden and toothpick inserted in center comes out clean
Cool in tin for 5 minutes before removing to wire racks
Notes
Greek yogurt keeps batter tender and minimizes sugar; use sour cream for extra tang
Dice strawberries small to avoid sinking; coat blueberries in flour to reduce juicing
Positioning racks center ensures even baking and prevents over-crisping
Storage: Freeze baked muffins for up to 3 months in airtight container
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg