Mixed Berries and Yogurt Muffins


Recipe: Mixed Berries and Yogurt Muffins


  • 4 1/2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 3/4 cup softened unsalted butter
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • zest of 1 lemon
  • 2 cups plain yogurt
  • 1/2 cup strawberry or blackberry jam
  • 4 cups *mixed berries (blueberries, cranberries, raspberries, blackberries, strawberries)*you can use frozen mixed berries, just thaw it and drain before incorporating it to the muffin batter.


  1. Preheat oven to 375’F. Line muffin pans with paper liners for 24-28 medium muffins or 18-20 jumbo muffins.
  2. Sift together, flour, baking powder and salt. Set aside.
  3. Cream softened butter and sugar. Then add eggs one at a time.
  4. Add the vanilla and almond extracts plus the zest of 1 lemon.
  5. Mix in the strawberry or blackberry jam and plain yogurt.
  6. Pour yogurt mixture over the flour mixture and briefly stir the muffin batter. And finally gently fold-in the mixed berries.
  7. Using a large ice cream scooper, scoop muffin batter into prepared muffin pans.
  8. Bake muffins for 20-25 minutes, or until toothpick inserted in center of a muffin comes out clean, and until golden brown. For jumbo muffins, bake for 28-35 minutes. Let cool on wire racks.


Photo and Recipe credit: Jeannie Maristela is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.

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