Love healthy raspberry muffins? Then you must bake a batch of these Raspberry Yogurt Muffins.
Using yogurt makes these healthy raspberry muffins super moist and tasty.
Adding whole raspberries in this healthy raspberry muffins recipe adds so many benefits, including fiber and antioxidants.
Best of all, these are super easy to make! And your kids will enjoy having them as a tasty afterschool snack or breakfast treat.
Note: I’ve included substitutions suggestions below to make these healthy raspberry muffins gluten free, sugar free, and dairy free.
So feel free to experiment and make baking substitutions. Just keep in mind that doing so may affect baking times, texture and taste when making raspberry muffins.
Healthy raspberry muffins and more terrific recipes
He sent his recipe for these yummy healthy raspberry muffins to me to check out along with his terrifically informative book.
Then check out David’s book for lots of terrific recipes including some guilt free desserts!
Baking up some easy healthy raspberry muffins
Use raspberry yogurt: Using raspberry yogurt doubles the raspberry flavor and a wonderful texture to these easy-to-make healthy raspberry yogurt muffins.
Fresh or frozen raspberries? No need to thaw frozen raspberries for this super healthy raspberry muffin recipe.
Just add the frozen raspberries straight from the freezer and mix them into the raspberry muffins batter.
Fresh or frozen raspberries will both work in this easy raspberry muffins recipe!
Easier baking and cleanup: If you use a cupcake or muffin pan, don’t forget to use cupcake liners for easier removal and cleanup!
Prettier muffins: If you wish, you can top the raspberry muffins with a little sprinkle of decorative sugar before baking for added sparkle just like they do at the bakery.
Using decorative sugar does add some extra calories, but I think it’s worth it.
Can I use whole wheat flour in raspberry muffins made with yogurt?
This recipe for healthy raspberry muffins is made with regular flour. If you want to make it with whole wheat flour, you’ll have to adjust the following:
Moisture: you’ll have to add more yogurt or possibly some low fat milk or water since whole wheat flour is drier and more dense than regular flour.
Baking time: baking time will be different, so set your timer for a few minutes less and keep checking.
White whole wheat flour: You could also use white whole wheat flour, which is finer and more like regular flour. Baking time could still be different, however.
Try doing a combination: Use a third or half whole wheat flour or white wheat flour, and the rest regular flour in this raspberry muffins recipe.
Whatever you decide to use, let us know your results in the comments section below!
Tips to make these healthy raspberry muffins
Substituting ingredients and adding more or less ingredients will change baking times. So does inaccurately measuring ingredients or having an oven that’s not properly heating.
Baked this way, these healthy raspberry muffins made with would make a healthy gluten free snack!
Check out my Best Gluten Free Products List to find more terrific gluten free baking products!
Here’s the best way to measure gluten free flour: Believe it or not, you shouldn’t scoop gluten free flour directly out of the bag with a measuring cup.
It packs down the flour and you end up with a bit too much in your cup. Too much flour means your raspberry muffins may come out too dry. Yuck.
Instead, spoon the flour from the bag (or the container you keep your flour in) into your measuring cup. Then use the back of a spatula or knife to level off the top of the cup.
That way the gluten free flour is given a mini-sift and isn’t packed down.
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.
Looking for more muffin recipes? Then check these out!
These healthy Banana Oatmeal Muffins are gluten free and make a terrific breakfast or after school snack.
Got too much zucchini in your garden? Make this Zucchini Muffins Recipe!
These savory Hash Brown Sausage Muffins are terrific for breakfast.
- 1 3/4 cups all-purpose flour or gluten free 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 fresh or frozen raspberries
- Preheat oven to 400 degrees F.
- Spray, grease, or put paper liners in 12-cup (2 3/4 inch) muffin tin.
- In a medium mixing bowl, stir together dry ingredients.
- In a small bowl, beat together yogurt, oil, and egg.
- Stir yogurt mixture and fresh or frozen raspberries into the dry mixture until almost blended.
- Add raspberries and stir until batter is just blended. Do not over mix.
- Spoon into the prepared muffin tin.
- Bake raspberry muffins until nicely browned, about 20 minutes.
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Amount Per Serving: Calories: 204Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 195mgCarbohydrates: 31gFiber: 1gSugar: 9gProtein: 4g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Recipe used with permission.
Originally published April 22, 2010. Updated with new info and pictures.