Berry Yoghurt Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 11 muffins

... before being served

The recipe gives 11 decent sized muffins, but depending on the liners you use you may get 12 out of the mix ... just be aware not to overfill the muffins as you will get an "overflow" in the oven as they do rise quite a bit.
  • 300g (2 cups) self raising flour
  • 220g (1 cup) golden caster sugar, or plain caster sugar
  • 1 tsp ground cinnamon
  • 1 tsp sea salt flakes, or ½ tsp fine sea salt
  • 250g (1 cup) full fat yoghurt
  • 2 x 60g eggs, room temperature
  • 125g (1 cup) butter, melted
  • 1 tsp vanilla bean paste
  • 125g blueberries, fresh or frozen
  • 125g raspberries, fresh or frozen
  1. Preheat oven to 180 degrees fan forced, and arrange rack into middle of oven
  2. Melt your butter, and also weigh out your berries, and have them both ready
  3. Line muffin tray with liners and put aside (depending on your additions you will have either 11 or 12 muffins … it is important not to overfill the liners or you may have an overflow when baking)
  4. Place dry ingredients into a large mixing bowl and use a whisk to stir together
  5. Place wet ingredients into a separate bowl and use the same whisk to blend together
  6. Add wet mix to dry mix and use a large metal spoon to lightly mix together ... do not overbeat … if there is a little dry mix showing that is ok
  7. Place a small amount of mixture (about a tablespoon) into the base of each liner, then use a teaspoon to spread it out a little … doesn’t need to completely cover the base
  8. Add berries to the rest of the mixture in the bowl and mix lightly together … do not overmix or you will start to break down the berries too much
  9. Divide the mix evenly between the muffin cases (I use an ice-cream scoop to do this)
  10. Place muffin tray into oven and bake for 25 minutes, test to see how they are going, then if necessary add another 5 minutes, or bake until a skewer inserted into centre comes out clean (if using frozen berries it will take a little longer … with frozen berries it takes 35 minutes in my oven)
  11. Remove from oven and allow muffins to rest for at least 15 minutes before serving
Recipe by The Passionate Pantry at