Berry Yogurt Muffins


  • 1 1/2 cups flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/3 cup canola oil
  • 2/3 cup raspberry greek yogurt (about 1 1/2 of the 5.3 ounce containers)
  • 1 cup berries (blackberry, blueberry, raspberry — mix them all together or use one of your choice) (fresh or frozen)


  1. Preheat oven to 350 degrees.
  2. Spray muffin tins with non-stick cooking spray, or line with cupcake liners.
  3. Mix dry ingredients together in a bowl.
  4. In a separate bowl, mix together oil, yogurt, and eggs, until combined.
  5. Slowly add wet ingredients to dry ingredients and mix until blended. Do not over mix or your muffins will not be very fluffy.
  6. Fold in raspberries
  7. Scoop into muffin tins, dividing batter evenly in muffin tin. About 1/4-1/3 cup of batter
  8. Bake for about 20 minutes, or until the tops of the muffins begin to golden on top.


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