Go Back
–+ servings
Mixed berry muffins
Print

Mixed berry muffins

Easy-to-make muffins stuffed with fresh berries is a great way to use up left-over fruit and makes for excellent lunchbox fillers or easy snacks.
Course Baked goods, Baking, muffins
Cuisine American
Keyword bacon muffins, berry recipe, mixed berry muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 270kcal
Author Alida Ryder

Ingredients

  • 250 g approximately 2 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 250 ml 1 cup Greek yoghurt
  • 200 g approximately 3/4 cup caster sugar
  • 3 extra-large eggs
  • 125 ml 1/2 cup canola oil
  • 1½ cups mixed berries chop strawberries roughly, if using
  • 3 tablespoons flour to coat the berries
  • zest of 1 lemon

Instructions

  • Pre-heat the oven to 180°c and line a 12-hole muffin pan with cupcake/muffin liners.
  • Sift together the cake flour, baking powder and salt and set aside.
  • In a separate bowl, combine the remaining ingredients and mix well.
  • Pour the yoghurt mixture into the dry ingredients and mix to combine.
  • Coat the berries in the 3 tablespoons of flour. Shake off the excess and fold into the muffin batter.
  • Transfer the batter to the prepared muffin cases and place in the oven.
  • Bake for 15-20 minutes until the muffins are gold brown and a skewer inserted comes out clean.
  • Remove from the oven and allow to cool completely before serving.
  • Store in an airtight container in the fridge for 3-4 days.

Nutrition

Calories: 270kcal | Carbohydrates: 33g | Protein: 6g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 155mg | Potassium: 93mg | Fiber: 3g | Sugar: 13g | Vitamin A: 80IU | Vitamin C: 0.5mg | Calcium: 61mg | Iron: 1.3mg