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Blueberry-Raspberry Oatmeal Yogurt Muffins


Blueberry-Raspberry Oatmeal Yogurt Muffins

Michelle Pulman

Mixed berry muffins are a hot commodity in our house so I'm always trying to think of a new, healthy alternative to the traditional recipe. This recipe is super simple to make and is the healthiest version I've experimented with (that still tastes great)! 


  • 2 1/2 cups of blueberries and raspberries
  • 2 cups plain non-fat yogurt 
  • 1 cup whole wheat flour  (or plain flour if you prefer)
  • 2 1/2 cups old-fashioned oats
  • 2 large eggs
  • 2 tablespoons honey
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 tablespoons unsalted butter

Heat your oven to 350 degrees F and prep your muffin tin with liners.

In a large mixing bowl, whisk together your dry ingredients: whole wheat flour, oats, sugar, baking powder, baking soda, and salt. In a separate bowl, combine your wet ingredients: the yogurt, honey, eggs, butter, and vanilla extract.

Pour your yogurt mixture into the dry mixture, making sure that everything is fully combined. Then, gently fold in your berries. The mixture will be much thicker than normal muffin batter, which is fine. If it's too hard to mix or seems a little dry, pour in a little milk into the batter until it combines evenly. 

Next, spoon the batter into the muffin tin. (I like to use an ice cream scoop for muffins, cupcakes and cookies because it's the easiest way to spoon out equal amounts of batter.)

Once the batter is in the muffin tin, bake it in the oven for about 25 minutes (or until the top of the muffins turn a golden color). When they look ready, remove from the oven and place on a cooling rack for a few minutes before inhaling them. 

Added bonus: This recipe works with any combination of fruit or berries so try it with raspberries & blackberries, cranberries & apples (adding a touch of cinnamon) or even peaches.