Easy & Healthy Raspberry Yogurt Muffins

By Anne-Marie Nichols

Raspberry Yogurt Muffins

Love raspberry muffins? Then bake a batch of these Raspberry Yogurt Muffins. They’re super easy to make!

This raspberry muffin recipe is courtesy of my friend, David Grotto. It's from his book, 101 Foods That Could Save Your Life.

He sent his recipe for these yummy yogurt muffins to me to check out along with his terrifically informative book. Love raspberry muffins? Then bake a batch of these Raspberry Yogurt Muffins. They’re super easy to make! The recipe comes with gluten free and dairy free options. #muffins #raspberries #baking #healthy #healthyrecipe #yogurt #easyrecipe #breakfast #dessert #recipe #recipeoftheday #healthyrecipes #glutenfree #easyrecipes #breakfast #brunch #snacks

He told me that these raspberry muffins can help people with a variety of health issues. That’s because raspberries are good if you’re having problems with cold hands and feet, constipation, or fatigue.

Dave says that yogurt can help with acne, depression, infertility and osteoporosis.

He also told me that the yogurt in this yogurt muffins recipe is good for a variety of digestive issues like constipation, diarrhea, gas and bloating, or halitosis.

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

Check out David’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.

Love raspberry muffins? Then bake a batch of these Raspberry Yogurt Muffins. They’re super easy to make! The recipe comes with gluten free and dairy free options. #muffins #raspberries #baking #healthy #healthyrecipe #yogurt #easyrecipe #breakfast #dessert #recipe #recipeoftheday #healthyrecipes #glutenfree #easyrecipes #breakfast #brunch #snacks

Baking up some easy raspberry 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 to 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 can 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!

Using decorative sugar does add some extra calories, but I think it’s worth it.

Love raspberry muffins? Then bake a batch of these Raspberry Yogurt Muffins. They’re super easy to make! The recipe comes with gluten free and dairy free options. #muffins #raspberries #baking #healthy #healthyrecipe #yogurt #easyrecipe #breakfast #dessert #recipe #recipeoftheday #healthyrecipes #glutenfree #easyrecipes #breakfast #brunch #snacks

This Mama’s tips on making a healthy raspberry muffins recipe

Gluten free? If you’re looking for a gluten free muffin recipe, substitute the wheat flour with an all purpose gluten free flour like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.

Baked this way, these Raspberry Yogurt Muffins made with would make a healthy gluten free snack!

Check out my  Best Gluten Free Products List to find more gluten free baking products!

Lower the sugar: Substitute stevia or monk fruit powder for the sugar to reduce calories.

Lower the calories: To lower calories and fat, try a no-fat, low sugar raspberry yogurt.

Another option would be using a no-fat raspberry Greek yogurt, which will give the yogurt muffins a slightly tart taste.

Increase the protein: 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.

Dairy free? If you’re dairy free, use coconut or soy yogurt.

Looking for more muffin recipes? Then check these out!

Gluten Free Banana Oatmeal Muffins with Banana Nut Cheerios

Hash Brown Sausage Muffins

Easy Gluten Free Strawberry Yogurt Muffins

Blueberry Banana Muffins

Keto Blueberry Muffins

Raspberry Yogurt Muffins

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 used with permission. Pictures from Adobe and Depositphotos.com.

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

Love raspberry muffins? Then bake a batch of these Raspberry Yogurt Muffins. They’re super easy to make! The recipe comes with gluten free and dairy free options. #muffins #raspberries #baking #healthy #healthyrecipe #yogurt #easyrecipe #breakfast #dessert #recipe #recipeoftheday #healthyrecipes #glutenfree #easyrecipes #breakfast #brunch #snacks

36 thoughts on “Easy & Healthy Raspberry Yogurt Muffins

  1. Anna

    Amazing recipe. I read the comments and tweaked the baking temperature to 370F. I also found the batter was a little bit thick so I did as others mentioned and added more yogurt. Used frozen raspberries because I find that they don’t mush into the batter as much and stay whole. Sooooo delicious. Already in my recipe book collection.

  2. Connie Skelton

    Just made these today. Other than baking for 15 min instead of 20 min, to account for carry-over cooking, I followed the recipe exact and they came out delish. My husband and kids loved them. Thanks for the recipe.

  3. B Summers

    These were so easy and delicious! I have an abundance of raspberries from the garden this year and this recipe is just perfect! I used low carb raspberry yogurt and had to add about 2 oz. more plus a little warm water to thin out the dough as it was a little thick. I lowered the temp to about 360 and cooked for about 22 minutes. My oven runs a little hot and I was worried about burning them as per other reviews. I ate one hot out of the oven with a little honey butter…. HEAVEN! Thanks for the recipe. I will make this again soon.

  4. Kim Schwartz

    The batter was extremely dry so I added about 1/3 cup half and half. I also baked them at 375 for about 20-25 min. and the toothpick was clean but wet. Hoping they will taste as good as they look!

  5. Connie

    Thank you for the yummy recipe. I made them last night and it is yummy. I cannot wait to make them with other fruits, too. =)

  6. Jeannette

    These are very very good! I made them with gluten free flour and plain coconut yogurt and baked at 375 for 20 minutes. They made 12, but I’m already on my 3rd!
    Thank you!

  7. Cecilia Selders

    I just made these and found there was not enough liquid to absorb all the flour, so I added about 1/2 cup of buttermilk to loosen up the dough. I also think they could use just a bit more sugar, not a lot. The muffins stuck to the paper liners, so next time I would I’ll spray the liners. I think this recipe could be great with a few little tweaks. I really like the idea of useing flavored yogurt with same fresh fruit, peach with peach etc.

  8. Tara Carrafa

    I also found the batter to be very thick so I added a bit more yoghurt and that helped. The batter tasted and looked good however when they were cooked they turned quite green! They actually looked mouldy but tasted nice. I can’t understand why as the frozen raspberries had no visible green and I didn’t use blueberries. I used plain Greek yoghurt lactose free.
    Any ideas why this might happen?

  9. Chris

    I made these with organic flour and sugar and Greek yogurt. The batter was very thick. I just added some raspberry juice from the bottom of the the bowl that I had put my washed berries in the night before which made the consistency perfect. As were the muffins.

  10. Carrie

    I just found this recipe yesterday, and I love the muffins. I made them just as the recipe stated, except baked them at 350 degrees. I don’t know why people said that the batter was too thick… I made it without adding any extra liquid and it was fine. Perhaps people forget that muffins are more of a sweet bread than a cake, so it’s more of a dough than a thin batter… will be making these again, but maybe try different yogurts to change it up once in a while. Thank you for sharing this amazing recipe!

  11. TayPye93

    The batter was too thick to start off with. It looked more like cookie batter than muffin batter. We added half a cup of milk to the mixture which helped with the consistency.
    We used a cup of mixed frozen berries instead with good results!
    We changed the heat because 204 degrees Celsius (400 Degrees Fahrenheit) with a fan-forced oven was too hot. We used 180 Degrees (356 Fahrenheit).
    We sprinkled a little sugar on top and the result was a lovely crunch.
    The batter didn’t make 12 even after we added milk!
    All in all it was a nice tasty muffin and I think next time we might add some white chocolate!

  12. Beverly

    I see the nutritional label but the listing for sugar is missing. I would need that to compute the smartpoints for WW. Any ideas?

  13. 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.

  14. 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.

  15. 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 ?

  16. 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.

  17. 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!

  18. 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.

  19. Megan

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

  20. 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.

  21. 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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