Easy & Healthy Raspberry Yogurt Muffins

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

If you’re looking for a super healthy muffin recipe for breakfast, check out this Easy & Healthy Raspberry Yogurt Muffins recipe. It’s courtesy of my friend, Dave Grotto, and from his book, 101 Foods That Could Save Your Life.

He sent it to me to review and writes that these raspberry breakfast muffins help 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 the yogurt in this healthy yogurt muffin recipe is good for a variety of digestive issues like constipation, diarrhea, gas and bloating, or halitosis. Dave says that yogurt can also help with acne, depression, infertility and osteoporosis.

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

Make an Easy & Healthy Raspberry Yogurt Muffins recipe from 101 Foods That Could Save Your Life: Discover Nuts that Can Help Keep You Thin, Fruits and Vegetables that Fight Cancer, Fats that Reduce Blood Pressure, and Much More101 Foods That Could Save Your Life: Discover Nuts that Can Help Keep You Thin, Fruits and Vegetables that Fight Cancer, Fats that Reduce Blood Pressure, and Much More

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.

Read Dave Grotto’s books to learn what foods you should eat for your aches, pains, and medical conditions. BUY HERE.

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 Easy & Healthy Raspberry Yogurt Muffins

Using raspberry yogurt doubles the raspberry flavor and a wonderful texture to these easy-to-make healthy raspberry yogurt muffins.

No need to thaw the raspberries for this super healthy muffin recipe. 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! It does add some extra calories, but I think it’s worth it.

Make Easy & Healthy Raspberry Yogurt Muffins in a Wilton 6-Cup Jumbo Muffin Pan Pack of 2Wilton 6-Cup Jumbo Muffin Pan Pack of 2Make Easy & Healthy Raspberry Yogurt Muffins with Wilton Jumbo White Baking CupsWilton Jumbo White Baking CupsUse Bob's Red Mill Decorative Sparkling Sugar on Easy & Healthy Raspberry Yogurt MuffinsBob's Red Mill Decorative Sparkling Sugar

This Mama’s tips on making a super healthy muffin recipe

  • 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, Easy & Healthy 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 more healthy muffin recipes? Then check these out!

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

Easy & Healthy Raspberry Yogurt Muffins


  • 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


  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

Recipe and picture used with permission.

Originally published April 22, 2010. Updated with new pictures.

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! Click here to get this super healthy yogurt muffin recipe.

16 thoughts on “Easy & Healthy Raspberry Yogurt Muffins

  1. Mandy

    So I made these this a.m and they were super thick while mixing them. I added a half cup of water to it and they were great. I andlso did look up the recipe on the boxed muffins and they andlsoctually had less carbs in them plus only 20 grams of carbs more. I don’t think it was worth the extra calories unless you enjoy experimenting (which I do but I’m really trying to watch my caleries) my children loved them but I may try blueberry or cherry next time when I’m not as concerned about carbs. Very good though.

  2. Lilly

    I’ve used this recipe twice now (once with raspberries, once with mango) and both times the batter was extremely thick – I had to add a cup of milk each time. I then added more fruit, because it didn’t seem like there was enough. Lastly, I thought 400 degrees sounded strange for muffins, so I put them in at 370 – – they turned out beautifully. Never though of using yoghurt in muffins before – will do this again! Really yummy.

  3. Suzan Vasica

    Is there a substitute to 1/3 of a cup canola oil? I really don’t want to add that much oil if I can avoid it. Kinda freaks me ou a little lol That amount of oil does t sound “healthy” to me ?

  4. Denise

    I agree that 400 is too hot and 40 minutes is too long.I made these for a meeting tomorrow morning and the bottoms look burnt inside the liner afterbaking them for 30 minutes. Very disappointed. I even had left over batter so made some mini ones for my kids that were beyond edible they were so burnt. Most other muffin recipes I’ve looked at are at a lower temp and less cooking time. Guess I’ll see if i even take the myffins to my meeting or if I stop at the local bakery in the morning to buy muffins.

    1. Anne-Marie Nichols Post author

      Sorry you ended up with burnt muffins, but baking time was 20 minutes and not 40. Others have tried it at 325 degrees for 20 minutes and it’s worked out great. I think it depends on your oven. When making mini muffins you have to decrease the baking time since less batter is cooking.

  5. 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!

  6. 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.

  7. Megan

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

  8. 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.

  9. 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.

    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.


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