Description
These Mixed Berry Muffins are a delightful treat perfect for breakfast or a snack. Bursting with juicy mixed berries and lightly sweetened, these muffins combine fluffy texture with a tender crumb, made moist by Greek yogurt and vegetable oil. Easy to prepare and quick to bake, they make a wholesome and delicious addition to your baking repertoire.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking powder (4 grams)
- ¾ cup granulated sugar (150 grams)
Wet Ingredients
- 1 large egg (50 grams)
- ¼ cup Greek yogurt (57 grams)
- â…“ cup vegetable oil (67 grams)
- 1 cup milk (227 grams)
- 1 teaspoon pure vanilla extract (4 grams)
Additional Ingredients
- 1 cup chopped mixed berries (about 140 grams)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 12-count muffin tin with nonstick spray or line the cups with paper liners to prevent sticking, then set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and granulated sugar to ensure they are thoroughly combined and aerated.
- Mix wet ingredients: In a separate bowl, whisk the large egg, Greek yogurt, vegetable oil, milk, and pure vanilla extract until smooth and well blended.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently mix just until combined. Be careful not to overmix to keep the muffins tender.
- Fold in berries: Gently fold the chopped mixed berries into the batter, distributing them evenly without breaking them up too much.
- Fill muffin cups: Using a portion scoop or spoon, fill each muffin cup about two-thirds full with the batter to allow room for rising.
- Bake: Bake the muffins in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use fresh or frozen mixed berries; if using frozen, do not thaw to prevent soggy batter.
- Do not overmix the batter to avoid dense muffins.
- You can substitute Greek yogurt with sour cream or buttermilk for a similar texture.
