Are you looking for a quick and easy breakfast recipe that's also healthy and delicious? Look no further! These berry muffins with yogurt are the perfect solution for busy mornings. They're bursting with fresh berry flavor, delightfully moist, and surprisingly simple to make. This recipe is perfect for beginner bakers and experienced cooks alike, offering a fantastic homemade treat that's far healthier than store-bought options. Get ready to enjoy a delightful start to your day!
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup plain yogurt (Greek yogurt works wonderfully)
- ¼ cup milk
- ¼ cup melted unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups mixed berries (fresh or frozen – blueberries, raspberries, strawberries are all great choices!)
Instructions:
Get started: Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners. This will prevent sticking and make for easy cleanup.
Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents for perfectly fluffy muffins.
Combine wet ingredients: In a separate bowl, whisk together the yogurt, milk, melted butter, egg, and vanilla extract. Make sure everything is well combined before adding it to the dry ingredients.
Combine wet and dry: Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.
Add the berries: Gently fold in the mixed berries. If using frozen berries, don't worry about thawing them beforehand; they'll bake beautifully.
Fill the muffin cups: Fill each muffin cup about ¾ full. This will give the muffins room to rise properly.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures can vary, so keep an eye on them towards the end of the baking time.
Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
Tips for the Best Berry Muffins:
- Room temperature ingredients: For best results, use room temperature ingredients, especially the egg and butter. This helps them emulsify better.
- Don't overmix: Overmixing the batter will develop the gluten in the flour, resulting in tough muffins. Mix just until the ingredients are combined.
- Fresh vs. Frozen Berries: Both work great! If using frozen berries, you may need to add a tablespoon or two of extra flour to absorb any extra moisture.
- Muffin liners: Using muffin liners is highly recommended for easy removal and prevents sticking.
Variations:
- Lemon Berry Muffins: Add the zest of one lemon to the batter for a zesty twist.
- Chocolate Chip Berry Muffins: Fold in ½ cup of chocolate chips along with the berries.
- Streusel Topping: Sprinkle a streusel topping (made with oats, flour, butter, and sugar) over the muffins before baking for extra crunch.
Nutritional Information (per muffin, approximate):
- Calories: Approximately 200-250
- Fat: 8-10g
- Protein: 4-5g
- Carbohydrates: 30-35g
- Fiber: 2-3g
These delicious berry muffins with yogurt are a fantastic addition to any breakfast or snack time. They’re easy to make, healthy, and incredibly flavorful. Enjoy!