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.
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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
Ingredients
Dry ingredients
- 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
Wet Ingredients
- 1 egg
- 50 g sunflower oil
- 150 g yogurt
Garnish
- 1 tbsp rolled oats
Instructions
- 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.
Notes
- 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.Â
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.
Tara
These muffins sound amazing. I need to get some goats’ yogurt to try!
Helen
The goats yogurt gives a delicious tangy flavour.
Pam Greer
I love all the antioxidants in these! They would make a perfect breakfast! I love goats milk yogurt!
Helen
The goats yogurt is a great addition.
Lisa | Garlic + Zest
I make muffins at least once a month and I’m always looking for new variations — love the look of these muffins with all the berries. I might add a smidge of glaze too, for fun!
Helen
The berries are so good, full of flavour and goodness.
Tina
I never thought to use goats milk yogurt, I will have to look for some at my market. This is perfect, I was looking for an easy muffin recipe yesterday where I could whip up a batch with ingredients I usually have. Whenever I want muffins or need some as a last minute hostess gift, I don’t have time to go to the store. Thanks for sharing your delicious recipe!
Helen
So easy to make Tina, and the goat yogurt is a delicious addition.
Leslie-Anne
So, you’re telling me not the overmix the batter? :D I love how you used goats milk yogurt, I think it’s a highly underrated ingredient! I love to put it on top of pancakes with a bit of super dark maple syrup as well!
Helen
Seriously don;t over mix the batter! EVER! It is the secret to great muffins.
Tracy Koslicki
What a great recipe! And THAT’s what’s wrong with my muffins! Too much mixing…. thank you for that tip – I’ll have to try again with your recipe!
Helen
you must never overmix!
Amanda
You know, I’ve had and love goat’s milk and goat’s milk cheese, but I’ve never had goat’s milk yogurt (or butter, for that matter). What a great line of goat’s milk products St. Helen’s Farm has! These muffins look like the perfect way to start the morning, too. So true about not over-mixing muffin batters. It really is THE trick to amazing muffins every time!
Helen
I love the tangyiness of the goats yogurt. So delicious!
Amy Nash
I haven’t made berry muffins in too long! These look delicious and I love the extra oats on the top!
Helen
Can’t beat berry muffins, so good.
michele
We go to London a couple of times a year and Im always excited to be able to get the St Helens Brand. I don’t know what it is that is so delicious but its one of our first pick ups at the market on the way to our flat. It took me years to learn not to overmix batter on muffins…. Pinned this to try very soon!
Helen
The secret to great muffin batter is never overmix.
Leah
These muffins sound so delicious, they are also a favorite baked treat of mine. I have never had goats milk yogurt before, so this sounds so intriguing to me, and I think I need to find some! I also love the idea of the little extras added in, I would be all over the chocolate!
Helen
The goats yogurt is such a lovely tangy flavour.
Dr Martin Huang
It looks mouthwatering. Definitely gonna try it out soon.
Helen
Very tasty and so easy to make.