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.
Ingredients
- Cooking spray (or muffin cups)
- About 1 Cup of berries
- 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.
Easy Homemade Berry Muffins
A yummy protein-packed recipe for Berry Muffins using whatever delicious berries you’ve got on hand, fresh or frozen!
Ingredients
- 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
- Preheat oven to 375 degrees. Mix the dry ingredients in a large bowl.
- In a separate bowl, beat the eggs and stir in the remainder of the wet ingredients (yogurt, vanilla, milk, and canola oil).
- Next, combine the wet and dry ingredients and stir until combined.
- Gently fold in the berries (I used raspberries, but blueberries work well too).
- Bake in the oven for approximately 20 minutes, or until a toothpick inserted in the center comes out clean.
Looking for more yummy recipes? We’ve got them!
Originally published October 16, 2017
Joanne
Tuesday 17th of October 2017
We had a summer home in Pennsylvania and there were tons of wild blueberries growing all around. My mother made blueberry pancakes, waffles and muffins all the time and they were delicious!
Rachee
Tuesday 17th of October 2017
Cooking/baking eluded me for so long. I kind of thought it "was not for me" and that I had to be fancier. See how much joy you have sharing a simple recipe with your daughter is making me want to try all of the things.
Sissy
Tuesday 17th of October 2017
These definitely look delicious and it looks as if a lot of love went into the making of them :) . Will save this recipe to make with my boys .
Cynthia
Tuesday 17th of October 2017
Adding yogurt to the muffins it's a great idea! And how lucky you are to have your own bush of "surprise berries"! I wish I could grow something but plants just die with me!
Nicole
Monday 16th of October 2017
I love berry muffins! They're the perfect sweetness and don't feel unhealthy