Yogurt and Berry Muffins

"I regularly have yogurt which is just out of date. Rather than throw it out, I cook with it (it is a great alternative to sour cream in cakes too), these muffins are full of flavour and delicious. Use any vanilla or fruit flavoured yogurt and any type of berries, fresh or frozen (if frozen - do not thaw)."
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Ready In:
12 muffins




  • Preheat your oven to 200oC and line 12 muffin tins with muffin cases.
  • In a large bowl, eat the eggs until frothy.
  • Gradually add the sugar while beating and slowly pour in the oil while still beating. Add the extract and beat to incorporate.
  • Add in the yogurt and beat until smooth. (If your yogurt is overly sweet, you might like to reduce the sugar amount).
  • Add in the flour and berries, carefully fold inches Don't over mix as the muffins won't rise very high and will be more stodgy than fluffy.
  • Scoop batter into prepared muffin cups with a large tablespoon.
  • Bake in your preheated oven for 18-22 minutes.
  • Don't eat until slightly cooled - the berries are hot!

Questions & Replies

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  1. These muffins are wonderful. I used gluten free SRF because my son can't have gluten and I used Greek yoghurt with coconut bits in it and slightly less sugar. They had a wonderful texture and flavour. The kids loved them. Will definitely make them again.
  2. Wonderful muffins that I will be making again! I used vanilla extract, Yoplait blueberry yogurt, and frozen blueberries. Filled the muffin pan and let sit for a bit since I did use frozen berries. Moist, great tasting, and easy to make! Made and reviewed for ZWT8 - 2012 The Fearless Red Dragons.
  3. These came out very nice. I was a little worried about the eat the eggs until frothy since I didn't want any salmonella so I just beat them very well :) Would make again since these are so easy to make. Thanks again for a wonderful item for us to make.


<p><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> <br /><br />As a toddler, my nic-name was Pompom (my Poppy had a golf hat with a pompom and it was one of my first words, and it stuck as my nic name). &nbsp;My Poppy has long since passed, but I fondly remember him every time I log on. &nbsp;I'm a stay at home mum of four aged: 10, 8, 7 and almost 6. I have a severe egg allergy and am lactose intolerant, I&nbsp;enjoy working out ways to still enjoy food minus eggs and milk. I have been married for 14 years and have one very happy and well fed hubby.<br />My goal is to try one new recipe a week, for the past 8 years have achieved this. &nbsp;I own over 300 cookbooks, but no longer purchase them - but regularly print out recipes to try later.<br />When I am not cooking, I am busy household of 6 and going to the gym (to work off the wonderful calories I consumed the day before) and helping at school and church.<br />My philosophy in life is: as we have to eat, we may as well eat well.</p>
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