Fresh Berry Muffins
So good no one will know they are healthy!
One of my all time favorite muffin recipes I found probably 8 years ago on a container of Stoneyfield Yogurt. I have made this recipe so many times now in all different variations that I have it memorized and usually make it every few weeks. The best part is it uses not only all purpose white flour but also whole wheat flour which adds the extra fiber and goodness we want our kids to eat. Best part they love them more than I do and I always have to double the recipe (yield 24) and they are gone before breakfast the next day! This variety I made today was Blueberry as I had them fresh frozen in the freezer as well as some Blueberry Yogurt from Stoneyfield in the fridge.
Ingredients
Berry muffing ingredients
The basic muffin will be the same for any berry if using Vanilla flavored yogurt. What I end up doing is omitting the vanilla from the recipe. Or if you have flavored yogurt like Blueberry or Strawberry, you can use that yogurt with the corresponding berry. I used blueberry yogurt with my blueberries today - but our favorite has to be the strawberry yogurt with fresh strawberries.
Ingredients: Yield 12 Muffins
1 Cup White All Purpose flour
1 Cup Whole Wheat flour
1 Cup Yogurt (any flavor you choose)
1/2 Cup Sugar
1 1/2 Teaspoons Baking Soda
1/4 Cup butter Melted
2 Eggs
1 Teaspoon Vanilla (you can omit if using vanilla yogurt)
1 Cup Berries - if using strawberries you will need to chop them - If using frozen berries you can thaw them first but I never bother just make sure you add them in after the batter is completely mixed as batter will stick to frozen berries.
You will want to preheat oven to 375 degrees and don't forget to spray/grease your muffin tin(s) I have a beautiful 24 muffin tin that I use. If you are using paper liners you do not have to grease the tins.
This recipe is easily doubled to 24 muffins and if you have too many, these freeze well for a future treat!
Ingredients: Yield 12 Muffins
1 Cup White All Purpose flour
1 Cup Whole Wheat flour
1 Cup Yogurt (any flavor you choose)
1/2 Cup Sugar
1 1/2 Teaspoons Baking Soda
1/4 Cup butter Melted
2 Eggs
1 Teaspoon Vanilla (you can omit if using vanilla yogurt)
1 Cup Berries - if using strawberries you will need to chop them - If using frozen berries you can thaw them first but I never bother just make sure you add them in after the batter is completely mixed as batter will stick to frozen berries.
You will want to preheat oven to 375 degrees and don't forget to spray/grease your muffin tin(s) I have a beautiful 24 muffin tin that I use. If you are using paper liners you do not have to grease the tins.
This recipe is easily doubled to 24 muffins and if you have too many, these freeze well for a future treat!
Step 1 - Mixing the batter
Mixing the wet ingredients
The best part of this recipe is there really is no right way to do it - just find your baking Mojo and go! Here is what I do: Melt the butter on stove or microwave (whichever you prefer). Take the sugar, yogurt and melted butter and mix them in a bowl. Once combined add the eggs and vanilla and mix well.
Step 2 - Flours
Bowl of flour and soda
In a separate bowl, measure out the two flours and baking soda. I mix these all together so that the soda is mixed in well with the flours. Now add this mixture to the wet batter and combine until mixed. Remember if using frozen berries you will want to make sure batter is all mixed before adding the berries or it may not combine well.
Step 3 - Add the berries
Blueberries added to batter
Now just add the berries and stir just until they are incorporated into the batter. Once mixing is done then just fill your muffin tin(s) and bake at 375 degrees for 20-25 minutes. In my oven it is always the 25 minutes especially as I end up always adding a few more berries to the mix as my family loves them!