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.
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!
Greek Yogurt Berry Muffins – Featured Ingredients
- 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.
Tasty Ingredient Swaps & Additions
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.
Berries: Fresh strawberries, blackberries, or even frozen blueberries or raspberries would all be great swaps for this recipe. Just be sure to thaw them first. Mix and match any way you like!
Eggs: Have an egg allergy? You can substitute flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for each egg in this recipe.
Honey: Don’t have honey? No problem! You can use pure maple syrup or agave nectar instead.
Add-ins: Add in some extra texture and flavor with chopped nuts, shredded coconut, or our vegan chocolate chips. Lemon juice would also be a lovely addition for a hint of citrusy goodness.
Top Tips for Greek Yogurt Berry Muffins
The bake time may vary if baking at altitude. Keep an eye on the muffins and use a toothpick to check for doneness.
The batter for these muffins is a bit thick and lumpy. This is normal and results in a wonderfully moist and tender texture.
For this recipe, we recommend using a silicone liner because the amount of honey makes them a bit sticky.
How to Store + Freeze
Store leftover muffins in an airtight container at room temperature for up to 4 days.
You can also freeze these muffins by placing them in a freezer-safe bag or container and storing them for up to 3 months. When ready to eat, simply thaw the muffin at room temperature or microwave for about 30 seconds until warm.
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Greek Yogurt Berry Muffins Recipe
Ingredients
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
Instructions
- 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.
Tips & Notes
- 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.
Watch It
Nutrition facts
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
Easy and delicious! I wanted to make a muffin recipe for my boys that had Greek yogurt and remembered this post from IG a few weeks back. I used a frozen cherry/berry blend from TJs and let it thaw. Pouring off the juice and blending the berries with the flour mixture prior to incorporating with the wet mixture prevented the batter from becoming an unpleasant dark mess. I swapped pure maple syrup for the honey-sweet, but we like that. They baked up perfectly and will make great snacks for the week. Thanks ladies!!