16 March, 2016
Raspberry and Blueberry Greek Yogurt Muffins
I’m always searching for tasty healthy muffin recipes for my family. I no longer buy boxed muffins like I used to back in the day. All muffins in this house are homemade. I really like muffins that use Greek yogurt in them. These raspberry muffins are dynamite! They not only taste good, but look pretty too. I plan to try these with whole wheat flour sometime, but even with the white flour these are pretty healthy. You can use any flavor of Greek yogurt you want, but this combo was delicious. You could also use a sugar substitute like Truvia to cut calories.
Today my 8 year old had 2 of them for breakfast and also took one to school for her snack. It is kid approved as well. I can mix up a batch in less then 10 minutes and they only take 12 minutes to cook. That’s a quick breakfast! Try these pretty muffins out and let me know what your family thought of them.
- 2 1/2 cups of flour
- 1/3 cup sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 8oz. blueberry greek yogurt
- 1/3 cup coconut oil, melted
- 1 egg
- 1 small package of raspberries
In a large mixing bowl, mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon, set aside. In another bowl beat the yogurt, oil, and egg. Add the liquid ingredients to the dry ingredients and mix well. Add the raspberries until combined. Line muffin tins with paper liners. Fill each half full. You should have enough to make 10-12 muffins. Bake at 400 degrees for 10-12 minutes. Cool on a wire rack.