Mixed Berry Muffins
These fluffy and moist triple berry muffins come together quickly and are loaded with juicy strawberries, raspberries and blueberries.
Ingredients
- 2 large eggs, 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 sea salt
- 2 cups all-purpose flour , *measured correctly
- 2 tsp baking powder
- 1/2 cup strawberries, hulled and diced
- 1/2 cup raspberries
- 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
*Spoon the flour into a measuring cup and scrape off the top for an accurate measure.
Nutrition Facts
Mixed Berry Muffins
Amount per Serving
Calories
340
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Cholesterol
35
mg
12
%
Sodium
61
mg
3
%
Potassium
183
mg
5
%
Carbohydrates
52
g
17
%
Fiber
1
g
4
%
Sugar
21
g
23
%
Protein
7
g
14
%
Vitamin A
50
IU
1
%
Vitamin C
5.4
mg
7
%
Calcium
67
mg
7
%
Iron
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
