Description
Deliciously moist and fluffy mixed berry muffins bursting with fresh strawberries, raspberries, and blueberries. These homemade treats have a perfect balance of sweetness and tanginess from Greek yogurt, making them ideal for breakfast or a snack.
Ingredients
Scale
Wet Ingredients
- 2 large eggs (room temperature)
- 1 cup granulated sugar
- 1 cup Greek yogurt (or sour cream)
- 1/2 cup extra LIGHT olive oil (not extra virgin)
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour (measured correctly)
- 2 tsp baking powder
- 1/4 tsp sea salt
Fruits
- 1/2 cup strawberries (hulled and diced)
- 1/2 cup raspberries
- 1/2 cup blueberries
Instructions
- Prepare Muffin Tin and Preheat Oven: Line a 12-count muffin tin with cupcake liners and preheat your oven to 400ËšF (204ËšC) to ensure it’s hot and ready once your batter is prepared.
- Beat Eggs and Sugar: In a large bowl, use an electric mixer on high speed to beat 2 eggs with 1 cup granulated sugar for 5 minutes until the mixture is thick, pale, and fluffy, which incorporates air for a light texture.
- Add Wet Ingredients: Lower the mixer speed to low and add 1 cup Greek yogurt, 1/2 cup extra light olive oil, and 1 tsp vanilla extract. Mix just until combined to maintain the airy batter without overmixing.
- Combine Dry Ingredients: In a separate small bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp sea salt to evenly distribute the leavening agent and seasoning.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet batter in thirds, using a handheld whisk or spatula to gently mix just until combined after each addition, avoiding overmixing which can cause dense muffins.
- Fold in Berries: Using a spatula, carefully fold in 1 1/2 cups of mixed berries (a combination of strawberries, raspberries, and blueberries) until evenly distributed without crushing the fruit.
- Fill Muffin Cups and Bake: Evenly divide the batter into the prepared muffin tin cups, filling each to the top. Bake in the center rack of the oven at 400ËšF for 20-22 minutes until muffin tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove muffins from the oven and transfer them to a wire rack to cool slightly. Serve warm or at room temperature for the best flavor and texture.
Notes
- Make sure all ingredients, especially eggs and yogurt, are at room temperature for better mixing and texture.
- Do not overmix the batter once the flour is added to ensure light and fluffy muffins.
- Use extra light olive oil instead of extra virgin to avoid overpowering the berry flavors.
- Fresh or frozen berries can be used, but if using frozen, do not thaw them to prevent excess moisture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
