Raspberry yogurt muffins

Heather Disarro

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With the bright pop of flavor and color from fresh or frozen berries, these muffins are a surefire way to create a delicious breakfast for the entire family. Yogurt packs in the protein, and add a smear of peanut butter for a perfect afternoon snack!

sweet raspberry yogurt muffins

Raspberry yogurt muffins

Makes 12 standard muffins


  • 1 cup vanilla yogurt
  • 1/2 cup milk
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/2 cup melted butter, slightly cooled
  • 3 cups all-purpose flour, plus 1 tablespoon
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 ounces fresh or frozen raspberries


  1. Preheat the oven to 375 degrees F.
  2. Line a muffin pan with muffin cups or spray with nonstick spray. Set it aside.
  3. In a large bowl whisk together the yogurt, milk, eggs, sugar and melted butter.
  4. Sift in the 3 cups of flour, baking powder and salt.
  5. Gently mix until just combined. Do not overmix.
  6. In a small bowl toss the raspberries with the remaining tablespoon of flour.
  7. Then gently fold in the raspberries with the rest of the batter.
  8. Evenly portion the batter into the prepared muffin tin.
  9. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  10. Let them cool for 5 minutes before eating.

More fantastic muffin recipes

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Chocolate love muffins
Easy zucchini muffins

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.