Easy & Healthy Raspberry Yogurt Muffins

Looking for a healthy muffin recipe? Try this Raspberry Yogurt Muffins recipe!

Get the Raspberry Yogurt Muffin recipe and more in 101 Foods That Could Save Your Life101 Foods That Could Save Your Life

Are you looking for a healthy muffin recipe for breakfast? This Raspberry Yogurt Muffins recipe comes from my friend, Dave Grotto’s 101 Foods That Could Save Your Life and the Washington Red Raspberry Commission.

He sent me his book to review and he writes in it that this yogurt muffin recipe helps people with a variety of health issues. He recommends raspberries if you are having problems with cold hands and feet, constipation, or fatigue. He also says that yogurt is good for a variety of digestive issues like constipation, diarrhea, gas and bloating, halitosis, or IBS. Dave says that yogurt can also help with acne, depression, infertility and osteoporosis, too.

Even if you don’t have any of these health problems, yogurt and raspberries make for a delicious raspberry muffin recipe that you can enjoy for breakfast, a snack or even dessert!

Check out Dave’s book 101 Foods That Could Save Your Life, for more healthy recipes including guilt free desserts! You should also check out his book The Best Things You Can Eat: For Everything from Aches to Zzzz, the Definitive Guide to the Nutrition-Packed Foods that Energize, Heal, and Help You Look Great for more healthy recipes and tips on living a healthy lifestyle.

Looking for a healthy yogurt muffin recipe? Try this Raspberry Yogurt Muffins recipe! It's easy to make for breakfast, a healthy snack, or even dessert!

Baking up some healthy Raspberry Yogurt Muffins

Using raspberry yogurt gives double the raspberry flavor and a wonderful texture to these easy-to-make Raspberry Yogurt Muffins. No need to thaw the raspberries – just add the frozen raspberries straight from the freezer and mix them into the batter.

If you prefer giant muffins, use a jumbo muffin pan and jumbo muffin cup liners make half a dozen. (I like the jumbo muffin baking pan Wilton makes.) If you use a cupcake or muffin baking pan, don’t forget to use cupcake liners for easier removal and cleanup!

If you wish, you top the muffins with a little sprinkle of decorative sugar before baking for added sparkle just like they do at the bakery. I love Bob's Red Mill Decorative Sugar and sometimes combine it with colored sugar for a fun look in my baking!

This Mama’s tips on making easy and healthy yogurt muffins

  • If you’re looking for a gluten free muffin recipe, substitute the wheat flour with an all purpose gluten free baking mix. Baked this way, Raspberry Yogurt Muffins made with would make a healthy gluten free snack!
  • Substitute stevia or monk fruit powder for the sugar to reduce calories.
  • To lower calories and fat, try a no-fat raspberry yogurt. Another option would be using a no-fat raspberry Greek yogurt, which would give the muffins a slightly tart taste. Greek yogurt is higher in calories than yogurt, but it’s also higher in protein. That’s a win-win in my book!
  • Thick Greek yogurt (plain or flavored) will also make a nice spread for the muffins and a lower fat alternative to butter.
  • If you’re dairy free, use a coconut milk or soy milk yogurt.
Looking for a healthy muffin recipe? Try this Raspberry Yogurt Muffins recipe!

Easy & Healthy Raspberry Yogurt Muffins

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (6 ounce) carton raspberry yogurt
  • 1/3 cup canola oil
  • 1 egg
  • 1 cup raspberries

Directions

  1. Preheat oven to 400 degrees F.
  2. Spray, grease or put paper liners in 12 (2 3/4 inch) muffin cups.
  3. In a medium mixing bowl, stir together dry ingredients.
  4. In a small bowl, beat together yogurt, oil and egg.
  5. Stir yogurt mixture and raspberries into dry mixture until almost blended.
  6. Add raspberries and stir until batter is just blended. Do not over mix.
  7. Spoon into prepared muffin cups.
  8. Bake until nicely browned, about 20 minutes.
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
Servings: Makes 1 dozen muffins
  • Serving size: 1 muffin
  • Calories: 160
  • Total Fat: 6.76g
  • Saturated fat: 0.82g
  • Sodium: 185mg
  • Total Carbohydrates: 22g
  • Fiber: 0.76g
  • Protein: 3.2g
  • Cholesterol: 18mg

Looking for more healthy muffin recipes? Then check these out!

Easy Gluten Free Strawberry Yogurt Muffins

Easy Gluten Free Strawberry Yogurt Muffins

Blueberry Banana Muffins

Jillian Michaels Blueberry Banana Muffins from the Master Your Metabolism Cookbook

 

Healthy Wild Blueberry Bran Muffins

Healthy Wild Blueberry Bran Muffins

Make the easy to make Raspberry Yogurt Muffins recipe from 1010 Foods That Could Save Your Life101 Foods That Could Save Your LifeThis easy to make raspberry yogurt muffins can be make in a jumbo muffin pan.Wilton 6-Cup Jumbo Muffin PanThis easy to make raspberry yogurt muffins can be make in a regular muffin pan.Wilton Regular Muffin PanSprinkle some decorative sparkling sugar on raspberry yogurt muffins for an extra sweet sparkle!Decorative Sparkling Sugar

Recipe and picture used with permission.

Looking for a easy to make muffin recipe that's also healthy? Use fresh raspberries or frozen raspberries in this Raspberry Yogurt Muffins recipe. Your family may agree that this is the best raspberry muffin recipe ever!

Originally published April 22, 2010. Updated with new pictures.
Photo credit: Adobe Stock



Check out the Best Gluten Free Products List resource!

7 thoughts on “Easy & Healthy Raspberry Yogurt Muffins

  1. Laura

    I made these yesterday, having had the recipe bookmarked for a while.
    They’re so good! I love that they’re not super sweet, so the berries really stand out.

    It’s definitely the thickest muffin mix I’ve made, and I was a bit concerned that I should’ve added some extra liquid, but they baked wonderfully.
    I could only get strawberry yogurt, so I used a mix of strawberries and raspberries, which I froze first to stop them getting mushy, and coated in flour to stop them all sinking to the bottom. Considering half the batch have already been eaten, I’ll be making them again! Thank you for sharing the recipe!

    Reply
  2. Lisly

    Hi! I made the muffins but they came out kinda mushy(I used organic flour). Do you think that’s why? Or is that how they are suppose to be ?
    The taste is great but I’m not sure about the texture. I didn’t mix too much so I’m genuinely confused. Thanks.

    Reply
  3. Megan

    I baked them for 18-20 minutes at 325 degrees after reading the previous comment and they were PERFECT! So yummy!

    Reply
  4. Kiki

    My 5 yr old and I just made these and literally just took them out of the oven. The directions are deceiving, both step 5 and 6 say to add the raspberries. I (perhaps I should have read the next step first) added the raspberries in the step 5 therefore they got all mashed up. My muffins are pink with raspberries throughout not the nice white with raspberries here and there.
    Perhaps you may want to omit the raspberry addition in step 5 so others don’t make the same rookie mistake I just made. :) I hope they tast good. Just waiting for them to cool down. Thanks I will try again tomorrow.

    Reply
  5. Michelle

    400 degrees is way too high, the bottom of the muffins are burnt and I only had them in 15 minutes. The raspberry yogurt muffins are great but I wish they turned out better.

    Reply
    1. Anne-Marie Nichols Post author

      Sorry that your muffins got burnt. This is the first complaint about the temperature being too high. When I’ve made this recipe as well as my Easy Gluten Free Strawberry Yogurt Muffins, I’ve cooked the muffins at 400 degrees with no problems. If you have an oven thermometer, use it to make sure your oven is working at the proper temperature.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *