Some mornings we are that grab and go kind of family. We’re often on the go and our kids have after school activities they are involved in that often leave us begging for more time in our day. I like to keep things easy and fresh when it comes to feeding my kids. These mixed berry muffins are totally addictive and my kids are big fans of muffins and I know this recipe will be a hit with your family too!
Mixed Berry Yogurt Muffins Recipe
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon quality salt
- 1 and ¼ cup packed brown sugar
- ½ cup soft butter
- ½ cup soft coconut oil
- 2.5 cups mixed berries (I used frozen blueberries and raspberries)
- 2/3 cup quality yogurt, we used a 5.3oz container of Siggi’s mixed berry and acai
- 2 eggs OR ¼ cup milk/plant based milk mixed with 2 tablespoons flax meal*
- muffin papers
This makes 12 standard sized muffins that are a little bit larger than average muffins (these tall muffin papers allow for the bigger muffin). *I make this recipe with warm plant milk and flax meal to avoid eggs and it comes out perfectly every time!Mix the milk with the flax meal and let sit for about 5 minutes to thicken. In the mean time preheat the oven to 350 degrees. Using a stand mixer, combine and cream together the brown sugar, flax & milk mixture, butter & coconut oil. Then add in the yogurt. Slowly mix in the dry ingredients. Then you will fold in the berries.Spoon the batter into your greased muffin pan or into muffin papers. Bake for 30 to 32 minutes or until the toothpick check is clear. Allow to cool for at least a few minutes before jumping in. These freeze beautifully. Enjoy these on the go or for a quick and easy breakfast. My kiddos are huge fans of these too! They are so soft and moist!