Mixed Berry Muffins
User Reviews
5
Mixed Berry Muffins
Description
The Mixed Berry Muffins recipe starts with beating eggs and sugar until thick and pale, providing a light base. Incorporating Greek yogurt and extra light olive oil gives moisture and a soft crumb. Dry ingredients including flour, baking powder, and salt are carefully folded in to avoid overmixing, which could toughen the muffins. Fresh strawberries, raspberries, and blueberries are added last to preserve their shape and distribute berries through the batter.
Baked at 400°F for about 20 minutes, the muffins develop a golden crust and a tender interior that holds bursts of berry juice. The use of Greek yogurt or sour cream contributes tang and richness, complementing the natural sweetness of the berries and vanilla extract.
These muffins are suitable for breakfast or snacks, enjoyed warm or at room temperature. Using room-temperature eggs and precise flour measuring ensures consistent texture and rising. Avoiding overmixing maintains a light, airy structure without excess density.
Ingredients
- 2 large egg room temperature
- 1 cup granulated sugar
- 1 cup Greek yogurt (or sour cream)
- 1/2 cup extra light olive oil (not extra virgin)
- 1 tsp vanilla extract
- 1/4 tsp salt sea salt
- 2 cups all-purpose flour *measured correctly
- 2 tsp baking powder
- 1/2 cup strawberries hulled and diced
- 1/2 cup raspberry
- 1/2 cup blueberries
Instructions
- Line a 12-count muffin tin with cupcake liners and preheat oven to 400˚F. In a large mixing bowl, using an electric mixer, beat 2 eggs with 1 cup granulated sugar on high speed 5 minutes, or until thick and light in color.
- Add 1 cup Greek yogurt, 1/2 cup oil, 1 tsp vanilla. Set mixer to low speed and mix just until combined.
- In a small bowl, add 2 cups flour, 2 tsp baking powder and 1/4 tsp salt and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring to incorporate with each addition. DO NOT OVERMIX or muffins will be dense.
- Use a spatula to fold in 1 1/2 cups mixed berries, folding just until combined.
- Divide batter into prepared muffin tip, filling to the top or until all of the batter is used up. Bake in the center of the oven at 400˚F for 20-22 minutes or until tops are golden and a toothpick inserted into the center come out clean. Transfer muffins to a wire rack to cool. Serve warm or at room temperature.
Notes
- Measure flour using the spoon-and-level method to avoid dense muffins.
- Use room-temperature eggs to achieve proper volume when beaten with sugar.
- Do not overmix after adding flour; mix just until combined to keep muffins tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbs | 52g | |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 61mg | 3% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 67mg | 7% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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