For the past few months, it feels like I have been craving something that I haven’t been able to put my finger on. As I scrolled through Pinterest after posting my last recipe, I came across a blueberry & raspberry muffins recipe by Savory Nothings that caused my inner monologue to scream “That’s it! That’s it!”.
I’ve been trying to use Greek Yogurt in recipes more lately. Yogurt, in general, offers quite a few health benefits so I thought I had nothing to lose. Add the fact that I used whole wheat flour, and I was left with healthy and delicious muffins. These were the perfect thing to make on a cozy Sunday morning before getting into my “work mode”. If they’re easy enough for me to successfully make, then I can say with confidence that anyone can have an easy time making them. Even better? These Blueberry & Raspberry Muffins may be the best muffins I have ever made (I asked my partner to try them and he agrees). Seriously- they’re that good.
Blueberry & Raspberry Muffins
Ingredients
4 cups Whole Wheat Flour
4 teaspoons Baking Soda
2 teaspoon Ground Cinnamon
0.5 teaspoon Salt
With 2 cups fresh or frozen raspberries and blueberries tossed in 2 tablespoons flour
Wet Ingredients:
1/2 cup Buttermilk or Buttermilk Substitute
0.67 cup (5.36 oz) Honey
Approx. 2 cups (16 oz) Greek Yogurt
4 tablespoons Vegetable Oil or other Baking Vegetable Oil Substitute
2 teaspoon Vanilla Extract
2 large Eggs
Instructions
Preheat the oven to 360°F and line a greased 12-cup muffin pan with muffin liners.
Add all dry ingredients to a large bowl and mix very well. Then, combine all of the wet ingredients in a separate bowl. Whisk them together until smooth.
Next, combine the wet and dry ingredients. Fold just until combined. Try your best to not overmix! Add the floured raspberries to the muffin batter and fold 2-3 times to just combine.
Evenly divide the muffin batter between the muffin cups. If you have a cookie or ice cream scoop, you can use this to aid the scooping to see if you prefer this method.
Bake the muffins at 360°F for 15-20 minutes, or until a toothpick comes out clean.
Cool the muffins in the pan for 5-10 minutes. Then, remove them from the pan and place them on a cooling rack to fully cool.
Enjoy!
