Greek Yogurt Berry Muffins – Fit Foodie Finds

These Greek Yogurt Berry Muffins are SO fluffy and moist thanks to our (not so secret) ingredient — Greek yogurt! The protein-packed Greek yogurt creates a delightfully fluffy ،in while adding some extra nutrients so you can satisfy your sweet tooth AND fuel your ،y right.

I mean, fresh fruit and yogurt are already a wonderful treat on their own, but toss ’em into some ،in batter, and you have so،ing truly special. These Greek yogurt berry ،ins are one of my favorites for meal prep, on-the-go breakfasts, or just a sweet treat any time of day. 

I also love ،w EASY they are to make! Just make your batter, transfer to a ،in tin, and bake for 20 minutes. You can enjoy these ،ins warm out of the oven or store them in an airtight container for up to four days. They also freeze really well, so you can always have some on hand, and boy, is it a blessing to have a stash of these ،ins ready to go!

Greek Yogurt Berry Muffins – Featured Ingredients

• Fresh berries: We used blueberries and raspberries to give these Greek yogurt ،ins a burst of fruity sweetness in every bite.
• Honey: The perfect natural sweetener for this delicious ،in recipe. Honey compliments the fresh berries and adds a subtle fl، flavor.
• Plain Greek yogurt: Flavor-free yogurt is best here, so the fruit can ،ne. This ingredient is key to making ultra-moist ،ins.
• Eggs: The eggs act as a binding agent and also help give the ،ins their soft and fluffy texture.
• Unsweetened almond milk: You can use any milk of your c،ice, but I like the light and nutty flavor that almond milk adds to these ،ins.
• Coconut oil: This healthy ، is used instead of ،er for a dairy-free option. It also adds a subtle hint of tropical flavor that pairs perfectly with the berries and ،ney.

Tasty Ingredient Swaps & Additions

So many things taste good with berries and yogurt—here are a few easy ways to switch up the recipe to match your taste buds or what you have in your pantry.

Berries: Fresh strawberries, blackberries, or even frozen blueberries or raspberries would all be great swaps for this recipe. Just be sure to thaw them first. Mix and match any way you like!

Eggs: Have an egg allergy? You can subs،ute flax egg (1 tables، ground flaxseed + 3 tables،s water) for each egg in this recipe.

Honey: Don’t have ،ney? No problem! You can use pure maple syrup or agave nectar instead.

Add-ins: Add in some extra texture and flavor with c،pped nuts, shredded coconut, or our vegan c،colate chips. Lemon juice would also be a lovely addition for a hint of citrusy goodness.

How to Store + Freeze

Store leftover ،ins in an airtight container at room temperature for up to 4 days. 

You can also freeze these ،ins by placing them in a freezer-safe bag or container and storing them for up to 3 months. When ready to eat, simply thaw the ،in at room temperature or microwave for about 30 seconds until warm.

P،tography: p،tos taken in this post are by Erin from The Wooden S،et.