Very Berry Muffins


This recipe for berry muffins is a great way to use up leftover yoghurt and berries. They are fantastic straight out of the oven but keep extremely well in a sealed container for a couple of days. Alternatively, pop them in the freezer and take them out as needed. Tasty.

Very Berry Muffins
Makes 40+ mini muffins

  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/3 cup caster sugar
  • 1 egg
  • 3/4 cup yoghurt (this can be anything – I used a pottle of Meadow Fresh Live Lite Berry Crème)
  • 1/4 cup milk
  • 1/4 cup oil (canola is good here)
  • 1 1/2 cup berries (I used frozen raspberries, but a mix of blueberries, raspberries, or strawberries would be great)
  • 3 tbsp honey

Preheat the oven to about 190 degrees. I decided I felt like mini muffins on this particular afternoon but you can easily use whatever you desire – line a standard muffin tray with paper cases or just spray a mini muffin tray.

Sift the flour, baking powder and cinnamon into a bowl, stir in the sugar and make a well in the centre of the mixture.

Lightly beat the egg with the yoghurt, milk and oil. Pour into the well and stir together. Lastly fold i the berries. Spoon the mixture evenly into the prepared muffin tray.

Bake in the preheated over for 20-25 minutes until the muffins are well risen and golden brown. Remove from the oven and while still warm, brush with honey.

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4 thoughts on “Very Berry Muffins

  1. Kielz

    Hmm think something went wrong I think. There did not seem to be enough liquid – would not come together so had to add about another 1/3 cup of milk… they are in oven now but not rising – I think they are overmixed due to extra liquid added 😦

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