Four Berry Yogurt Muffins

Before berry season comes to an end, I had to sneak in one recipe using all of the fresh berries at the market. These muffins are a favorite in our house because they are easy to make and bursting with berry goodness. This recipe takes the standard blueberry muffin and elevates it with the addition of three other berries. Cinnamon adds some warmth and greek yogurt cuts some of the fat so you can feel a little better about your waistline. Even though it is after Labor Day, it still feels very much like summer here in Texas!

I used four types of berries in these because, well, I’m indecisive. But really, it is so much more delicious that way. As long as you use 3 cups of fruit though, you can use any berry combo you like. Did I also mention that these are toddler approved? I am always on the hunt for healthy, homemade food for my growing baby girl, and she loves these muffins! I hope these make an appearance in your next brunch spread!

Four Berry Yogurt Muffins
{Makes 16 muffins}

1.5 cups all-purpose flour
1.5 cups spelt flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1.5 tablespoons ground cinnamon
1.25 cups milk
1/2 cup greek yogurt
2 extra large eggs, lightly beaten
1/4 lb (1 stick) unsalted butter, melted
3 cups of fresh berries (I use raspberries, diced strawberries, roughly chopped blackberries and blueberries)
1.5 cups sugar
turbinado sugar

Preheat the oven to 375º. Spray muffin pan with cooking spray or line your pan with muffin liners.

Sift the flours, baking soda, baking powder, salt, and cinnamon together in a large bowl. Stir to be sure everything is combined.

In another bowl, combine the milk, greek yogurt, eggs, and cooled melted butter. Make a well in the middle of the dry mixture. Add the wet mixture into the well and stir until just combined. There will be some lumps but do not overmix the batter. Add the berries and sugar and gently stir to combine.

Using a 2 1/4 inch ice cream scoop, spoon the batter into the muffin cups to fill. Sprinkle tops of muffin with turbinado sugar for added crunch. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

Adapted from Ina Garten