These muffins have been the hit of the summer around our house. I made them the first time in mini form for one of Andrew’s snack days at daycare. When I picked him up that afternoon, there were two left...and the second we got in the car, he opened the container, grabbed a muffin in each hand, and proceeded to stuff both of them in his mouth.
So, yeah. He really loves these muffins. I’m lucky if I make it through an entire weekend without him asking me to make a batch. Which I usually always do, because I’m crazy about them too.
This is definitely one of the best muffin recipes I’ve ever tried. The yogurt makes them incredibly rich and moist, and adds a ton of flavor too. The thing I love most about this recipe, though, is that it’s so incredibly versatile. You can use any combination of fruit and yogurt that appeals to you. So far we’ve tried blueberries with blueberry yogurt, blueberries with vanilla yogurt, raspberries with peach yogurt, and strawberries with strawberry banana yogurt (pictured above). Andrew’s favorite is definitely the peach-raspberry version, and mine is the all-blueberry version. Next time I’m going to use lemon yogurt and pair it with blueberries, raspberries, or cranberries; I think the lemon flavor would add a really delicious tang to these. Apple yogurt really has its possibilities, too, especially with apple season coming up. You could even use a mixed berry yogurt, and add any combination of fresh or frozen berries you like. And you could probably use those fancy flavors, too -- Boston cream pie, key lime pie, etc. See? The possibilities really are endless!
The first time I made these muffins, I was surprised by how thick the batter was and how hard I had to work to get everything incorporated. But the muffins turned out fine. If you’re worried about the batter’s thickness, though, you could always add a couple of tablespoons of milk to thin it out a bit. I usually get 15 to 18 regular-sized muffins out of this recipe.
These are soooo yummy. Seriously. Try them!
Fruit and Yogurt Muffins
2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 8-ounce container yogurt, any flavor
1 teaspoon vanilla extract
4 tablespoons butter, melted
2 cups fresh or frozen fruit
1. Preheat oven to 350 degrees. Grease muffin cups or line with paper muffin liners.
2. Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and fruit. Stir mixtures together just until combined (batter will be very thick). Scoop into prepared muffin cups.
3. Bake in preheated oven for 25 minutes.