Bake a batch of these Raspberry Yogurt Muffins for breakfast. These can be made with fresh or frozen raspberries.
Why this recipe works
Your family will love these homemade raspberry muffins as a tasty snack or breakfast treat.
These muffins are super easy to make because you can use frozen or fresh raspberries plus raspberry yogurt from the grocery store.
Double the batch and freeze some for later.
Awesome healthy raspberry muffins
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 this recipe for these yummy raspberry muffins along with his terrifically informative book.
Check out David’s book for lots of delicious recipes including some guilt-free desserts!
Why use raspberry yogurt?
Using raspberry yogurt in the wet ingredients doubles the raspberry flavor and adds extra moisture to the muffin batter.
NOTE: Please note the size carton of raspberry yogurt you’re using. This raspberry muffin recipe calls for a “6-ounce carton raspberry yogurt.” Not all cartons are 6 ounces!
Fresh raspberries or frozen raspberries?
Frozen or fresh berries both work in this easy raspberry muffins recipe!
No need to thaw the frozen raspberries. Just add them straight from the freezer and mix them into the muffin batters.
Can I make big muffins?
You’ll have to adjust the baking time if you make a larger batch of muffins, though.
Can I make mini muffins?
You could. But I would be worried that the juicy raspberries would be too wet for mini muffins.
Maybe if you would chop up the berries a bit? Fresh fruit can be a little tricky!
If you use a 12-count muffin pan or cupcake tin, don’t forget to use cupcake liners for easier removal and cleanup.
(Cupcake liners are the same thing as muffin liners.)
Can I use whole wheat flour?
NOTE: Substituting and changing ingredients will change baking times.
So does inaccurately measuring ingredients. Or having an oven that’s not properly heating.
This muffin recipe is made with regular all-purpose flour. If you want to use whole wheat flour, do the following:
Moisture: add more yogurt and/or low-fat milk or water. Whole wheat flour is drier and denser than regular flour and the batter will be thicker.
Baking time: baking time will be different, so set your timer for a few minutes less and keep checking. Use a cake tester and poke it in the center of the muffins to check if they're done.
Use white whole wheat flour: You could use white whole wheat flour, which is finer and more like regular flour. Batter and baking time will still need to be adjusted.
Try a combination: Use only a third or half whole wheat flour or white wheat flour. Then the rest is regular flour. Batter and baking time will still need to be adjusted.
How to measure flour
Don’t scoop the flour directly out of the bag with a measuring cup. It packs down the flour and you end up over measuring. Too much flour means your muffins may come out too dry.
Instead, spoon the flour from the bag (or the container) into your measuring cup. Then use the back of a spatula or knife to level off the top of the cup.
That way the flour is given a mini-sift and isn't packed down.
Measure any type of flour this way – regular flour, whole wheat flour, oat flour, gluten free all-purpose flour, etc.
Making gluten free raspberry muffins
If you want to bake gluten free raspberry muffins, substitute the regular flour with an all-purpose gluten free flour like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
Baked this way, these healthy raspberry muffins make a tasty gluten free snack or healthy breakfast.
Check out my Best Gluten Free Products List to find more terrific gluten free baking products!
More recipe tips
Then use a sugar-free (no sugar added) raspberry yogurt.
Lower the calories
To lower calories, use a no-fat, no-sugar raspberry yogurt.
Increase the protein
Greek yogurt is higher in calories than yogurt, but it’s also higher in protein.
Make dairy-free muffins
If you’re dairy-free, use coconut or soy yogurt.
Add a little vanilla extract or a touch of lemon zest to the wet ingredients or the muffin batter.
Baking temperature and tips
I get a lot of feedback on my muffin recipes. People find the batter is too thick or too thin. Or they find the baking time is too short or too long.
Please, please, please do the following:
1. Read the recipe carefully.
2. Measure carefully.
3. Read the section above on how to measure your flour. (You may be adding too much!)
4. Get an oven thermometer. Then make sure your oven temperature is accurate.
You’ll be shocked to find that your oven is too hot or not hot enough.
5. Set a timer and don’t walk away from the oven.
Can I freeze these?
Sure! Bake up a double batch of these homemade muffins. Then freeze half for later in a Ziploc freezer bag.
Defrost the muffins in the refrigerator or on the countertop.
This is a great way to always have some for busy mornings or as a late afternoon snack.
Looking for more muffin recipes?
If you're looking for more healthy muffin recipes, 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 Gluten Free Zucchini Muffins Recipe!
This Blueberry Muffins Cake is a cross between a blueberry muffin recipe and streusel cake.
These savory Hash Brown Sausage Muffins are terrific for breakfast.
If you love apple muffins, check out these Gluten Free Applesauce Muffins.
This Healthy Strawberry Yogurt Muffins recipe is made with strawberry yogurt.
What’s your favorite type of muffin?
- 1 3/4 cups all-purpose flour (or all-purpose 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 muffin tin (2 3/4 inch).
- In a medium mixing bowl, stir together dry ingredients.
- In a small bowl, beat together yogurt, oil, and egg.
- Stir yogurt mixture and raspberries into the dry mixture until almost blended. Do not over mix.
- Spoon batter into the prepared muffin tin.
- Bake raspberry muffins until nicely browned, about 20 minutes.
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Amount Per Serving: Calories: 169Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 195mgCarbohydrates: 24gFiber: 2gSugar: 9gProtein: 3g
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.