Easy Raspberry Yogurt Muffins


Raspberry Yogurt Muffins

A berry good start to any day, these muffins are the perfect addition to brunch or great for grabbing on the go.


  • 4 tablespoons unsalted butter
  • ½ cup sugar
  • ½ teaspoon vanilla
  • 1 large egg
  • 1 cup whole wheat flour
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 1 cup plain, fresh yogurt
  • ½ cup fresh raspberries


  1. Preheat oven to 350°F.
  2. Lightly grease a muffin tin or line with muffin papers.
  3. In a medium-sized bowl, cream together butter, sugar, egg and vanilla until smooth.
  4. In another medium-sized bowl, sift together flour, salt and baking soda.
  5. Add dry ingredients to the butter mixture gradually, alternating with the yogurt, folding it in after each addition. End with the dry ingredients, if possible.
  6. Once all of the yogurt and dry ingredients have been added to the butter mixture, continue mixing until just combined.
  7. Fold in raspberries.
  8. Scoop the batter into the muffin cups, filling a little more than halfway.
  9. Bake the muffins for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Makes one dozen muffins.


Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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