Triple Berry Greek Yogurt Muffins

Triple-Berry-Greek-Yogurt-M

When it comes to spending time with my children I love incorporating some of my favorite activities. Especially during those times you need a break from playing trucks! When you are passionate about an activity and get enjoyment out of it, I find the kids pick up on that energy and it makes for great quality time.

One of my son’s favorite foods is muffins. If we go to a coffee shop and he sees a muffin in the display case, he almost always asks if he can have one. And since muffins are something we rarely make, it was the perfect activity to do with my kids because I knew they would be really excited about the end result.

Unwilling to run around the grocery store with the kidlets, I decided to come up with a recipe using only ingredients I already had in my home.

What else could I use to give the muffins a little bit more nutrition? Looking through the fridge I glanced upon a container of plain Greek yogurt. Perfect!

Greek yogurt has a good dose of protein, and because we don’t eat a lot of meat in our family I am always looking for alternative ways to add protein to our diet.

Triple Berry Greek Yogurt Muffins

Ingredients:

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon apple pie spice blend
  • 2/3 cup golden brown sugar
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup Greek plain yogurt
  • 6 tablespoons unsalted butter, melted
  • 1 cup frozen mixed berries- blueberry, raspberry, & blackberry
  • 1 Tbsp flour (to roll berries in)

Cinnamon Sugar Topping

  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon

Directions

Preheat oven to 400F

Line a 12 cup muffin pan with paper liners.

In a bowl, whisk together flour, baking powder, baking soda, salt, apple pie spice blend, and brown sugar.

In a large bowl, beat together on low speed eggs, milk, yogurt, and butter until blended.

Add the dry ingredients mixing on low until moistened.

Roll frozen berries in 1 Tablespoon flour, shake off excess.

Fold berries into the batter.

Fill muffin cups with batter about ¾ full.

Combine 2 tablespoons sugar with cinnamon, and sprinkle over the tops of muffins evenly.

Bake 18 minutes, or until toothpick comes out clean.

Serve warm & enjoy!

Happy Baking!

What is your favorite kind of muffin? Share it in the comments below! 

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