Mixed Berry Muffin

Published April 11, 2013. Comments


I love making muffins. It breaks my heart to see a lot of bad muffin recipes out on the internet simply because the cook didn't know how to make muffins from scratch. The muffins look heavy and dense. They don't rise. Poor muffins. This is one of my favorite muffin recipes because it's a basic recipe. You can switch out the berries for something else and you'll always have light, golden, fluffy muffins. Leave a comment to tell me you've tried them. And if you post my recipe on your own blog, please back link :)  So, no more to sad, dense muffins. You can now impress your friends and family with bakery-like treats. xo~g

Mixed Berry Muffin


2 large eggs

¾ cup light brown sugar

1 cup low-fat plain Greek yogurt

1/4 cup coconut oil or grapeseed oil 

2 teaspoons pure vanilla extract

2 ¼ cup unbleached all-purpose flour

2 teaspoons baking powder

1 ¾ cups frozen mixed berries

Raw sugar (demerara) for sprinkling or Sugar in the Raw


  1. Preheat the oven to 350°F. Line a standard muffin tin with 12 liners or grease each mold with butter.
  2. In a large bowl, add the eggs and brown sugar and whisk until smooth. Add the oil then the yogurt and beat until thoroughly combined and the mixture is fluffy.
  3. In a separate bowl, combine the flour and the baking soda. Add a pinch of salt. Whisk to combine the ingredients well. Add the mixed berries, separating the berries if they are stuck together and toss them lightly so they are coated with the flour. Add the wet mixture to the dry and mix until just combined. Do not over mix.
  4. Fill muffin cups about ¾ full. Top each muffin with a few pieces of frozen mixed berries then sprinkle with about 1 teaspoon of raw sugar. Bake for about 25 minutes or until a toothpick comes out clean.  Makes 12.