Thank you once Bsrry for such great Reecipes Great question, I think Energy storage advancements would work, Berry Muffin Recipes glass is Importance of calcium for bones recommended - I would stick with a metal pan if possible! In a large mixing bowl, add the egg, applesauce, sugar, and vanilla extract and stir together until well combined. Loved the slight hint of coconut by using the coconut oil. Baking powder makes muffins light and airy in the middle.

Berry Muffin Recipes -

Bake for minutes. Author: Emily Bites. Course: Breakfast, Snack. Cuisine: American. Keyword: Blackberry, Healthy Blueberry Muffins, Raspberries, Weight Watchers, WW Muffins.

Related Posts Sheet Pan Blueberry Pancakes. Pumpkin Zucchini Muffins. Bumbleberry Crumble. Emily Bites — May 24, am.

Eggy Car — July 31, am Reply. pizza tower — December 5, pm Reply. Leave a Reply Cancel reply Your email address will not be published. Leave this field empty. About Emily Bites Welcome to Emily Bites, a cooking blog proving that healthy can be delicious by offering lightened up recipes that never compromise on flavor.

More About Me ». Most Recent Posts One-Pot Taco Pasta February 12, Garlic Parmesan Roasted Cauliflower February 5, Double Chocolate Banana Muffins January 29, Layered Meat and Bean Enchilada Bake January 15, Out of necessity, due to lack of ingredients, I added coconut oil instead of olive oil, and also added a tsp of baking soda.

I went with a plain yoghurt option as I had no Greek yoghurt, Demerara sugar as I had no white sugar, and used frozen mixed berries, which I combined right at the end.

I heated one end of the closed BBQ to degrees and put the muffin tins at the other end. They took 30 mins to cook and they taste amazing — light and delicious. That is impressive. Thanks for sharing your experience, Tamsin. Fresh berries are ideal but frozen will work too.

How can I cut down on the sugar to make diabetic friendly. Hi Henny! I have not tested this recipe using less sugar to advise how it would affect the rise or flavor. It came out delicious and sweet.

Thanks for the recipe Natasha!!!! I love how light and airy these came out. I used a little bit of every berry, plus some cherries that I needed to use up.

Very delicious. Omg these tasted amazing. I followed recipe exactly. Used frozen berries with the trick of tossing them in flour first and it stopped the batter turning purple! Very good! They came out nice and fluffy. I was scared they would overflow since Natasha said to fill it to the top!

Luckily, they rose straight up. I used sour cream instead of Greek yogurt as well as blueberries, strawberries, and blackberries. Great with a morning tea or coffee. Helo Ashley, thanks for sharing your experience trying this recipe.

Great to hear that your substitutions worked great and you loved the result! These were absolutely delicious. I used only Boysenberries as I have a large patch in garden. I will try half white flour and half wheat next time.

Thanks Natasha this is my go-to muffin recipe. Sometimes I replace 1 cup flour with 1 cup almond flour finely ground almonds and top each muffin with a crumble mix before baking. Everyone asks for the recipe. Came out great! I replaced the oil with applesauce and replaced one egg with flaxseed and increased the milk a bit to loosen the batter.

Thank you for the delicious recipe. I used 1, 5 oz cup of vanilla coconut milk yogurt instead of greek yogurt,and I didnt have vanilla so I used one half tsp of almond extract,about a tsp of cinnamon,and a tsp of lemon extract ,and I used frozen wyman mixed berries,and they tasted great!

Very yummy! I also did everything in a stand mixer except for combining the berries. From my changes I would have cut down on sugar since whole wheat can add sweetness.

The muffin was super delicious and fluffy! I will definitely make it again! Hi Erin, we make them in cupcake tins to make them salle, but they can also be made in a muffin tin. These sound super good! Would it work for mini muffins? If so how many would it make? How long would it take to bake?

These are perfect muffins! Have made them probably 15 times in the last 6 months since discovering the recipe. It all works! Perfect muffins! A really good berry muffin recipe! Everything is perfect with this one.

I happened to have a thick Greek style yogurt on hand that was berry flavored so I used it. I had blueberries, strawberries diced and large raspberries halved. The muffins are not too sweet. Some of my berries were a bit tart but that is the nature of berries of course. I can see where someone may add a bit more sugar or a light glaze if more sweetness is desired for tart berries.

Thank you for sharing this wonderful recipe!!! Only had mixed berry Chobani Greek yogurt 5. Hi Michelle, good to know that the revisions worked well too! Thank you for giving this recipe a try.

I loved this, Natasha! I had some fresh raspberries and blueberries to use, and I came upon your recipe. I had to use sour cream, not yogurt.

Also I only had a few drops of vanilla left!! So minus more vanilla, I followed it exactly, and I love how they are not overly sweet! Allows the fruit flavor to be the focus! Thanks so much! Fabulous recipe.

Hi Maj, that will work! I actually made it into a loaf instead of muffins. And it took 50 minutes in my oven. Hi Sheba, 1 cup should be perfect for muffins, especially paired with the sweetness of the berries but you can add it to taste if you like very sweet muffins.

I agree, 1 cup sugar is plenty enough! It is great with any berry combination! My partner cheekily eats them straight from the freezer, but I prefer to microwave them for 30 seconds 🙂 About to make blueberry and raspberry ones today! Hi Lavinia, it only makes 12 muffins. But iff you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists.

I hope that helps! These turned out perfect! I used canola oil and sour cream, and they turned out exactly like the photos. In my oven they took 22 minutes to cook, and in my muffin pan, I was able to make 15 muffins filling to the top for each muffin.

Taste incredible, texture is so lovely. Will come back to this recipe again and again, forever…. Hi Abigail, that should work too. I hope that helps. Let me know how you like it. At last a simple to follow recipe that works exactly as it says. Thank you 🙏 these are delicious, I will be making them regularly 🥰.

I used virgin coconut oil to replace the olive, I also used frozen berries its all I had … They are good! Do you need to defrost frozen berries? I was wondering if I court use my mixed frozen berries as well. Hi Phuong, You can check out the portion Can I Use Frozen Berries for Muffins?

in the recipe for more information. This recipe is gooooood!! I did miss having brown sugar in my muffins, but these triple berry babies were eaten up quickly in my house. Thank you!! I made these a couple of weeks ago. I only had frozen mixed berries 2cups so I used all of them.

I thought they were delicious. Today my husband came home with two huge bags of frozen mixed berries and asked if I would make them again!!!

Thank you so much for sharing this amazing recipe. Yes the house did smell wonderful too! Wow, he loved it! I love the mixed berry muffins so much!! But does anyone knows the best way to substitute the eggs?

Im trying to make the vegan version!! Thank you in advance!! To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. You could leave it up to 30 minutes if you w.

Thank you so much for sharing that. Have you tested this for this recipe yet? Asking in case someone else has the same question. Thanks again!

I always use aquafaba the liquid in a can of chickpeas to veganize my baked goods. When we use a can of chickpeas, I save the liquid, put in an ice cube tray, freeze, then store a bunch in a ziplock bag.

Thaw and whisk until foamy when ready to add to a recipe. my daughter and I made these this morning as part of our homeschooling baking challenge….

everyone in Ireland is homeschooling these days they were delicious! we used slightly less sugar and used frozen berry mix along with some fresh blueberries. we also used Rape Seed oil instead of the olive oil and everything turned out beautifully.

We will definitely make them again, thank you for the great recipe. Thank you for sharing this with me! I love the idea of doing a baking challenge!

this made a dozen regular muffins and a dozen mini muffins for me I added 2 cups of frozen berries just sweet enough! Ok, my husband and I just had one, delicious!!!

Definitely a repeat. Thanks again. These just came out of the oven and look fantastic. I made it as recipe called for except use blueberries and raspberries. Mine did brown a tad on top. Also, this made 15 muffins for me. Thanks for a great recipe.

Immediately bookmarking this recipe as a favorite! I was wanting to use up berries that were too dry and old to eat and plain Greek yogurt leftover from another recipe that no one wanted, and found this. Sounds perfect! Thank you so much for your awesome comments and review, Lisa.

I also used canola oil instead thank you. Hi Abby, you are very welcome. Thank you for trying out this recipe and for sharing your experience with us. Yes you can, Amanda. You can check out the portion Can I Use Frozen Berries for Muffins?

Can you suggest what can be used as a replacement for sugar maple syrup or honey? Will it change the consistency of the batter and texture of the muffins? Or some ripe bananas and brown sugar. I just want to cut down the sugar to at least half the quantity in the recipe.

Hi Samina. Made these muffins today with some changes. I inserted a tooth pick after 22 mins to check if done but some crumbs did stick to the toothpick so baked for another mins still the muffins were bit soggy. My batter looked exactly like yours but the texture of the muffin was different.

Hi Samina, it is hard to say what the culprit is when so many substitutions were made. I recommend trying the recipe as written before making major substitutions. Made these muffins this morning they were wonderful! Thank you for a great recipe. I used coconut Greek yogurt, saffron oil and added chia seeds.

They turned out great anyway and everyone in my family had two, that is a very good compliment. Dear Natasha, We are a family of four, two growing boys, my hubby and I. We all love muffins, especially the berry muffins. I tried many recipes before trying your one. On all previous occasions they came out soggy and were unable to win my band of boys.

But these berry muffin recipes of yours are just perfect. As always, I follow your recipes exactly as you instruct. And without fail they came out perfect out of the oven. Thank you, Natasha.

Hello there, thank you for sharing that with us. I hope that you and your family will love all the other recipes that you will try. Natasha hello from Greece!! I have been watching your videos for the past few weeks and today I decided to give these mixed berry muffins a try.

What an amazing recipe!! My daughter loves muffins and I have tried soooo many recipes. But this one is truly superb! The sweetness is balanced by the fruits actually I only used gr of sugar, instead of the gr in the recipe , the muffins are super soft and moist.

The perfect breakfast! I followed the recipe for the most part but made substitutes to use the ingredients I had on hand.

I baked for 27 minutes. The muffins are moist and delicious. Natasha your recipes are always a hit 🙂. Hello Amanda. Thank you for sharing that with us. So great to hear that you were able to use substitutes and it worked well too!

Thank you for your great review and feedback. Natasha, I made these muffins today and they are delicious! However, mine never got brown on top, although they were completely done. I used sour cream. Was looking for a muffin recipe to make for morning tea in the park.

A recipe to use up overripe strawberries and yoghurt. So glad I used your recipe because they came out perfect and deliciously moist. I was just going thru the comments to see if anyone has tried gluten free version of these muffins and glad to see you did!!

Can you please mention the exact brand and name of the gluten free flour that you used? Will appreciate it. Thanks for the recipe! Thanks for sharing your experience making this recipe with us, so glad everyone loved these muffins! I have done it with just strawberries, just blueberries, raspberries and blueberries and raspberries and strawberries.

You May lose extra tartness from the raspberries if you only use strawberries. Please share with us how it goes. Wow I love this! I used dice strawberries cut up raspberries and cut up blueberries. Will definitely be making this again whether a loaf or I will try it as muffins.

Thank you again for another great recipe. Made these today and they were excellent. I also subbed plain yogurt for the Greek. This recipe is a keeper!

I have made these many times the past few months, often giving them to others. We all absolutely love this recipe! It is definitely my go to muffin. Note to others: I did skip using the electric beater one time, opting to use a wisk for just a couple of minutes.

Great recipe. I made it with cherries and peaches that were about to go bad. The muffins turned out so tasty. I bet your home smells amazing baking this! I love your use of cherries and peaches in this recipe! Thank you for the recipe. They smell yummy and look delicious!

I did use a mixture of frozen berries cranberries, blueberries, raspberries, and blackberries and added some mini chocolate chips. I also subbed the oil for coconut oil. Fingers crossed they taste as delicious as they look! Hi Danielle, I have tried all of those but I bet that could work!

If you experiment please let me know how you like that! These were perfect! Not too sweet and so light and fluffy. Super simple too. I was looking for a good muffin recipe and so glad I found this one.

I am now on my second batch today and am trying with pineapple, coconut and apricot…also using some palm sugar and coconut oil. Made them tonight. Half blueberries, half strawberries. Half Greek yogurt, half sour cream.

Next time with the lemon glaze. Great recipe! Awesome recipe! Made them a few weeks ago and everyone loved them. Today I made them again and swapped out the berries for mango, shredded coconut, lime zest and lime juice and did half and half vanilla and coconut extract and they taste amazing!!!

Thanks Natasha! I made them a few weeks ago and everyone loved them. Today I used your base ingredients but swapped out berries for mango, added lime zest, little lime juice and shredded coconut.

I also did half vanilla and half coconut extract. That is so great! So glad to know that the additional ingredients that you used worked so well too. Made these this morning. They were wonderful! So, I had several Chobani fruit on the bottom yogurts and just scraped the yogurt part out leaving the fruit bottom out and used that.

It worked great! Saving this recipe to make again! Hi Natasha! I was wondering, could you use coconut oil instead of the extra light olive oil? Finally, use a knife to remove excess flour, leveling the top of the cup.

Watch me do this in our video! This method guarantees you are using the right amount of flour. For big-topped muffins, line 8 standard-size muffin cups with paper liners.

For standard-size muffins line 10 muffin cups. Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking.

High-quality nonstick pans may not require this. Add vanilla and whisk to combine. Do not over mix. The muffin batter will be quite thick — see note below for more details. Fold in the blueberries. If making big-topped muffins, the batter will come to the tops of the paper liners.

Sprinkle a little sugar on top of each muffin. Transfer to a cooling rack. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months. Fantastic recipe.

Made it gluten free and with gluten free flour and and made 8 standard size muffins. It is great to make gluten free muffins that rise so well. thank you. So glad you enjoyed the recipe!

I love hearing about successful gluten-free adaptations. Reply Laura February 2, , pm Love how simple and yummy this recipe is! I have made these with many variations and they come out great every time. This is my go to muffin recipe for breakfast for my kids, they are always a hit.

I most recently used chopped up cherries instead of blueberries and some chocolate chips. So good. My husband also loved them. Thank you 🙂. They melt in your mouth! I usually make them with Swerve sugar replacement and they come out perfect.

Oh and sooo easy! Thanks for sharing this amazing recipe! They were even better the second day! Reply Eta R. January 10, , pm I have made this reciepe several times. Always terrific. Change it up with some almond flour and some low calorie sweetener. It is easy and always gone too soon.

Love it!!!! Reply Cynthia Marie January 6, , pm Best ever muffins! So light they melt in your mouth! Then I used raspberries which were more difficult to keep their shape, but delicious, regardless!

So, I modified by used a single OPAL apple chopped into fine bits, crumbled, crispy bacon and shredded Manchego cheese. THANK YOU for sharing your family recipe! You gave me an unexpected holiday gift. Reply Denise Rogers January 3, , pm I love baking recipes that measure by weight vs cups.

This one is made extra easy by taring the ingredients. I wish all baking recipes would use this method! So easy and foolproof! Reply Adam January 3, , pm Yay! Glad you loved it 🙂. Perfect blueberry muffins!

Great taste, easy to follow, and ingredients that are on hand in our home! Reply Margie Austin December 22, , am It is extremely easy to follow and make snd they are delicious.

This BBerry Berry Muffin Recipes the one to go to Boost metabolism for better health a well-behaved, consistent recipe. It Brrry very well with Muffon kind of berry. The Importance of calcium for bones will also keep, once mixed, for up Mufdin a week Recipss the refrigerator. It's nice to wake up, turn on the oven, make your morning coffee, scoop two muffins, pop them in to cook, and by the time you've fetched the paper and let the dog back in, you're ready to settle down for a wonderful, warm, fresh-baked treat. Measure the flour by gently spooning it into a cup, then sweeping off any excess. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside. This berry Importance of calcium for bones recipe is super Muffon to make and even easier to eat! Berry Muffin Recipes made Recippes the other day Performance nutrition plan ate three in one afternoon. My daughter, Madelyn said she likes them better than my family-favorite coffee cakewhich is a very bold statement! Hey, it happens! For these berry muffins, I used a mix of blackberries, blueberries and sliced strawberries. You can really use any combination of berries that you like, and also frozen berries work too.

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Blueberry Muffins