I love having filling, delicious muffins on hand for simple snacks and breakfasts. This is an easy recipe that packs a punch of protein and whole grains. It’s also a great way to use any berries you might have scooped up at the farmer’s market or have grown in your yard this summer.
Until a few months ago, I had no experience growing fruit. So imagine my surprise when I was attempting to weed an overgrown section of our woodsy backyard and noticed a bush with dark red berries on it. With further poking around, I found an entire section of our yard was overflowing with those thorny, overgrown berry plants. Were they edible? With a little Googling and plenty of prickly scratches, I identified them as wild black raspberry bushes. Score!
A bowl full of our surprise raspberries.
My kids and I quickly started experimenting with them in the kitchen and added them to my much-loved muffin recipe. But if you don’t have fruit growing in your backyard, don’t worry– these muffins will work just as well with the frozen kind.
- Cooking spray (or muffin cups)
- 2 large eggs
- 6 oz. plain Greek yogurt
- 1/3 cup canola oil
- ½ cup skim milk
- 2 cups whole wheat flour
- ½ cup sugar
- ½ tsp. baking soda
- 2 tsp. baking powder
- ¼ tsp. salt
1. Preheat oven to 375 degrees. Mix the dry ingredients in a large bowl.
Fortunately, my daughter/little helper was on hand to stir.
2. In a separate bowl, beat the eggs and stir in the remainder of the wet ingredients (yogurt, vanilla, milk, and canola oil).
3. Next, combine the wet and dry ingredients and stir until combined.
4. Gently fold in the berries (I used raspberries, but blueberries work well too).
Oops. Looks like a raspberry leaf made its way into the mix. Oh well!
5. Bake in the oven for approximately 20 minutes, or until a toothpick inserted in the center comes out clean.