I love muffins. They are my perfect go-to dessert and sometimes even breakfast. There are so many ways to make them and tons of recipes online to make healthier options. You can use yogurt and many different berries or fruits. I have been experimenting with making different types of muffins, while trying to make them as healthy as possible.
This recipe is a combination of a few different ones I found online and modified. You can use fresh or frozen berries. If using frozen, just leave the amount you would like to use on plate on the counter for about an hour to defrost, I find that berries defrost pretty quickly.
If you want to make these muffins gluten-free, just use gluten free flour instead.
- 2 cups all-purpose flour (plus 2 tablespoons to coat berries & ⅓ cup for topping)
- ½ cup brown sugar (plus 2/ 3 cup for topping)
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 2 tablespoons maple syrup
- 2 eggs
- ⅔ cup Greek yogurt
- 2 cups mixed berries (blueberries, blackberries, raspberries)
- 1 teaspoon cinnamon
- 2 tablespoons butter, room temperature
- Preheat oven to 400 degrees & line muffin cups with muffin cups. In a bowl mix dry ingredients: flour, sugar, salt, and baking powder.
- In a separate bowl mix wet ingredients: vegetable oil, eggs, maple syrup and Greek yogurt. Whisk to combine.
- Slowly add liquid mixture to the dry mixture and gently stir to combine (do not over mix).
- In a separate bowl (the one you used in to mix wet ingredients) combine berries with 2 tablespoons of flour and add to the batter. Gently mixing them in.
- In a bowl mix flour (1/3 cup) brown sugar (2/3 cup), cinnamon (1tsp), and butter. Mix until you have crumb-like mixture. Fill muffin cups with the muffin batter about ¾ full. Sprinkle the topping mixture over muffins. Bake for 20-30 minutes.