Berry Yogurt Muffins

To say that I’m excited for the summer would be an understatement. I’ve always thought that I considered fall to be my favourite season, but recently I’ve been craving the sunshine and I now recognize how vital it is for my health. One of the best memories of last summer was a day that my friends and I went to Bannerman Park to sit in the sun. We brought a speaker and listened to some great music and made a huge fruit salad full of pineapple, melon, and berries. We got terrible sunburns but I wouldn’t have traded it for anything in the world! I promised myself this summer that I’d allow myself to have more days like this one. I’ve decided to shift my focus away from working full-time, and more towards studying in the sunshine and prioritizing fitness.

In terms of baking, I’ve been shifting my focus away from chocolates and more towards fruity flavours that remind me of the summer, as seen in my strawberries and cream cupcakes, creamsicle cupcakes, and raspberry lemonade bars. This week, I wanted to combine two of my favourite berries into a delicious muffin that I can enjoy on the go. To add, Masterchef Junior actually just had a challenge where the kids had to incorporate citrus into their dishes. This really inspired me to incorporate different fruit flavours into my baked goods because the possibilities are truly endless.


These berry yogurt muffins have the perfect texture which is entirely brought to you by one of the main ingredients—greek yogurt! The greek yogurt provides an incredible softness which compliments the lightness of the fruity flavours. I’ll admit that I was a little skeptical when I took these out of the oven because the texture is super different than a regular muffin. The interior really surprised me though. It is pillowy soft and so delicious!


If you’re looking for something that isn’t too heavy and rich, these muffins are the perfect treat to enjoy anytime of the day! I often find myself skipping breakfast, so it doesn’t hurt to grab one of these as a quick snack with a little fruit thrown into the mix. I’ve been having a lot of fun while baking with fruit recently, so expect a lot more of these sweet treats in the future!




Prep time: 10 minutes

Cook time:

Yield: 12 muffins




1 1/2 cup all purpose flour

1/2 cup granulated sugar

1/2 tbsp baking powder

1/4 tsp baking soda

1/2 tsp salt

2 eggs, beaten

3/4 cup nonfat plain greek yogurt

1/4 cup skim milk

1/4 cup canola oil

1 tsp vanilla extract

1/2 cup raspberries

1/2 cup chopped strawberries




1.      Preheat the oven to 350F and prepare a muffin pan with liners.

2.      In a large bowl, whisk together flour, sugar, baking powder and salt.

3.      Add in beaten eggs, Greek yogurt, milk, oil and vanilla extract. Mix until just combined.

4.      Toss the raspberries and strawberries in a little flour, then fold in with a spatula.

5.      Fill each liner 3/4 way full. Bake for 20 minutes and allow muffins to cool on counter.