Mixed berries are a staple in our freezer. There are so many things you can use them for – smoothies, baking, drinks. And berry muffins! These mixed berry muffins with Greek yogurt are a perfect sweet treat for lunch boxes and morning tea. Bake up a batch of these delicious, easy-to-make muffins, with whichever berries you happen to have available at the time!
Muffins are the perfect grab-and-go snack for home and school. Loaded with fruit, such as our favourite banana applesauce muffins or mango yogurt muffins. They are a crowd-pleaser for sure.
Although one of my favourite things about muffins is the fact that they also freeze so well.
This means you can pull out a sweet treat, like these choc chip banana muffins, when that craving hits. Simply defrost and enjoy the warm combination of flavours.
And of course, savoury muffins like my carrot, cheese and ham muffins are a great option too.
We always have a few different types of muffins in the freezer for these occasions. And especially as lunch box fillers, since neither of my kids is a big fan of sandwiches.
Mixed Berry Muffins With Yogurt
The best thing about this versatile muffin recipe is that you can use any berries you have. That can mean fresh berries or frozen.
You can use one type of berry or a mix of several of your favourites, depending on what is in season or available. Pretty much use what is available or on special, to make a budget-friendly lunch box snack the whole family will enjoy eating!
And for a perfect morning tea at home, serve them still warm from the office. Delicious!
How To Make Easy Mixed Berry Muffins
STEP ONE – Preheat the oven to 180C (approximately 350F). Grease or line a muffin tray.
STEP TWO – Combine the self-raising flour, cinnamon and brown sugar in a large bowl. Add vanilla extract, yogurt, oil and egg. Stir until just combined. Fold through mixed berries.
STEP THREE – Spoon mixture into a muffin tray or paper cases. Bake for approximately 20 to 25 minutes or until a toothpick comes out clean. Cool on a tray for 5 minutes before transferring the muffins onto a wire rack.
The printable recipe card with a FULL ingredients list and detailed instructions can be found at the bottom of this post.
Which Berries Should You Use?
The type of berries you use does not matter. Most berries mix well together or if you are using frozen berries, you can often get a mix of complimentary berries in a single packet.
Here are some great berry options to try in your muffin recipe:
Tips For Using Frozen Berries
Fresh berries are ideal if you have them. If not, here are some tips for baking with frozen berries:
- Frozen berries can be a little soggy when they start to defrost. Instead, roll them in flour while still frozen and add them to your muffin mix without defrosting.
- If you do defrost first, give them time to dry out on paper towel to absorb some of the excess moisture.
- Fold berries into the mixture only enough to combine.
- If your mixture is too thin, the berries will drop to the bottom of your muffins. A thick muffin mix is best, so add a little extra flour if needed.
Instead of using mixed berries, substitute for other fruit you have in your home. This is a great way to use up fruit before it goes bad and it’s great fun experimenting with the different flavour combinations.
For a naughty twist, add chocolate chips to your muffin mixture. I especially love berries and white chocolate chips, however, any chocolate is good chocolate!
You can also switch out the Greek yogurt for other yogurts – plain or flavoured. Just be mindful that many flavoured yogurts are higher in sugar and balance this out by adding less sugar to your recipe.
Check out more healthy muffin recipes, after-school snack ideas and delicious lunch box recipes.
Mixed Berry Muffins
These mixed berry muffins are a perfect snack for school or home, loaded with sweet berries and Greek yogurt.
- 1 cup greek yoghurt
- 1/2 cup brown sugar
- 2 cups self-raising flour
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup extra light olive oil
- 1.5 cups fresh or frozen berries
- 1 tsp cinnamon
- Preheat oven to 180C. Grease or line a muffin tray.
- Combine self-raising flour, cinnamon and brown sugar in a large bowl.
- Add vanilla extract, yogurt, oil and egg. Stir until just combined.
- Fold through mixed berries.
- Spoon the mixture into a muffin tray or paper cases.
- Bake for 20 to 25 minutes or until a toothpick comes out clean.
- Cool on the tray for 5 minutes before transferring onto a wire rack.
Note: You can substitute the greek yoghurt for normal yoghurt instead. I prefer them with the greek yoghurt, both due to the end flavour and the fact there is usually less sugar than some other yoghurts, however, we have made them with strawberry yoghurt as well and they were still great!
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 69Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 9mgSodium: 138mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 2g
These figures are a guide only.