Delicious easy berry muffins are simple to make from scratch with yogurt and berries from the freezer. This healthy recipe will become a breakfast favourite; they’re packed with antioxidants from the berries.
Muffins for breakfast are one of my favourite treats, and home made muffins are so much nicer than overly sweet, stale, calorific and expensive examples from a coffee shop. They’re very easy to make; this recipe uses store-cupboard staples and frozen berries, so no early morning trip to the corner shop is needed.
This easy berry yogurt muffin recipe uses goats’ milk yogurt from St Helen’s farm, so people who find cows’ milk difficult to digest might find these work better for them.
How do you make berry muffins?
Making berry muffins is straightforward, but there is one thing that’s important for successful results – DON’T OVERMIX THE BATTER! Mix the dry ingredients together, and separately, beat the wet ingredients together. Then combine the two, and give them a few folds, around 10 will do it, but don’t mix too thoroughly – largeish clumps of dry ingredients is fine. Like this:
Then stir in the frozen berries, and again – DON’T OVERMIX THE BATTER – as the colour from the berries will bleed into the batter! A few more folds and you are ready for baking. Spoon into a muffin tray – either lightly oiled, or with paper cases, and bake these berry muffins for about 35 minutes until golden on top. The frozen berries add a good 10 minutes to baking time compared to fresh, or a boring berry-less example.
Frozen berries are one of my store cupboard – or in this case freezer – essentials. They have so many uses: add to porridge, muffins or smoothies, or blitz into a coulis and drizzle over breakfast cereal. Frozen berries are packed with vitamins and antioxidants too. Useful at any time of year as well as far cheaper than fresh berries out of season.
How can I vary this berry yogurt muffin recipe?
There are many ways of adding variety to these frozen berry muffins. Here are a few ideas!
- Add some orange or lemon zest for a citrus zing
- A decadent treat would be a few dark or white chocolate chips per muffin
- Substitute a tablespoon or two of ground almonds for rolled oats
Berry Breakfast Muffins
- 125 g plain flour
- 20 g rolled oats
- 30 g sugar ((I use golden caster))
- 1 heaped tsp baking powder
- pinch salt
- 75 g frozen berries
- 1 egg
- 50 g sunflower oil
- 150 g yogurt
- 1 tbsp rolled oats
- Heat the oven to 180C/Gas Mark 5
- Mix the flour, oats, sugar, baking powder, and salt together into a bowl
- Whisk together the egg, yogurt and oil.
- Pour the wet ingredients into the dry and fold in briefly. The mixture should be lumpy and bumpy, with patches of dry flour. Any extra mixing will cause the gluten to develop in the batter and result in tough muffins with tunnels in them.
- Gently fold in the frozen berries.
- Using a spoon transfer batter into paper muffins cases or a lightly oiled silicon mould. Sprinkle over the oats.
- Bake for about 35-40 minutes until the muffins are risen and golden. Let stand for a few minutes. If not using paper cases, quickly run a knife round each one and turn out to cool on a wire rack.
- When using frozen mixed berries remove the larger ones such as strawberries and blackberries and save them for smoothies.
- This can be made with fresh berries, but the cooking time will be at least 10 minutes less.
- This recipe is 7 Weight Watchers Smart Points per portion
Some people who find cows’ milk hard to digest find they can tolerate goats’ milk products, the fat globules are smaller and the proteins form a softer and more easily digestible curd.
Goat’s milk products may not be suitable of you are lactose intolerant or have an allergy to cows milk, consult your GP or health professional before making changes to your diet.
Recipe for Breakfast Berry Muffins commissioned by St Helen’s farm, who also sent a hamper of goat’s milk products. As always all opinions our own.