These Greek Yogurt Berry Muffins are SO fluffy and moist thanks to our (not so secret) ingredient — Greek yogurt! The protein-packed Greek yogurt creates a delightfully fluffy muffin while adding some extra nutrients so you can satisfy your sweet tooth AND fuel your body right.
Table of Contents
Toggle
I mean, fresh fruit and yogurt are already a wonderful treat on their own, but toss ’em into some muffin batter, and you have something truly special. These Greek yogurt berry muffins are one of my favorites for meal prep, on-the-go breakfasts, or just a sweet treat any time of day.
I also love how EASY they are to make! Just make your batter, transfer to a muffin tin, and bake for 20 minutes. You can enjoy these muffins warm out of the oven or store them in an airtight container for up to four days. They also freeze really well, so you can always have some on hand, and boy, is it a blessing to have a stash of these muffins ready to go!
- Fresh berries: We used blueberries and raspberries to give these Greek yogurt muffins a burst of fruity sweetness in every bite.
- Honey: The perfect natural sweetener for this delicious muffin recipe. Honey compliments the fresh berries and adds a subtle floral flavor.
- Plain Greek yogurt: Flavor-free yogurt is best here, so the fruit can shine. This ingredient is key to making ultra-moist muffins.
- Eggs: The eggs act as a binding agent and also help give the muffins their soft and fluffy texture.
- Unsweetened almond milk: You can use any milk of your choice, but I like the light and nutty flavor that almond milk adds to these muffins.
- Coconut oil: This healthy fat is used instead of butter for a dairy-free option. It also adds a subtle hint of tropical flavor that pairs perfectly with the berries and honey.
Need Breakfast Inspo?
Subscribe to our emails and get all of our best breakfast recipes straight to your inbox.
So many things taste good with berries and yogurt—here are a few easy ways to switch up the recipe to match your taste buds or what you have in your pantry.
Top Tips for Greek Yogurt Berry Muffins
Store leftover muffins in an airtight container at room temperature for up to 4 days.
More of our Favorite…
Greek Yogurt Desserts
- Greek Yogurt Cheesecake
- Peanut Butter Greek Yogurt Dip
- Fruit and Yogurt Parfait with Granola
- Chocolate Chai Greek Yogurt Cheesecake Bars
Email Me this Recipe
Share your email, and we’ll send it straight to your inbox. Plus, enjoy weekly doses of recipe inspiration as a bonus!
"*" indicates required fields
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
- 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.
- 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.
Calories: 174kcal Carbohydrates: 33g Protein: 4g Fat: 3g Fiber: 1g Sugar: 19g
Photography: photos taken in this post are by Erin from The Wooden Skillet.
