these muffins come together with just 2 bowls and 10 ingredients. full of summer flavor, whole grains and fiber, they’re perfect for a quick morning breakfast, or even dessert when served warm with ice cream!
- 3 cups white whole wheat flour (Trader Joe’s is my favorite and I find yields the most consistent results)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 8 tablespoons unsalted butter, softened (not melted)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 3/4 cup plain Greek or skyr yogurt
- 1 1/2 cups mixed berries, washed
- Preheat oven to 375 degrees F and line a 12-cup muffin pan with paper liners and spray with cooking spray.
- With an electric hand mixer or in a stand mixer bowl fitted with paddle, add butter, sugar and lemon zest whipping until fully combined and fluffy.
- Add eggs, one at a time whipping for 30 seconds with each addition.
- Add yogurt, whipping another 60 seconds or until fully combined.
- In a separate mixing bowl, combine flour, baking powder, baking soda and salt, whisking by hand to thoroughly combine.
- Add dry mixture to wet mixture in 3 separate additions, just combining with each addition.
- Add the berries to the batter and give a couple gentle folds to combine (careful not to over mix or the muffins will be tough). The batter will be thick.
- Using a cookie scoop, scoop 3-4 large scoops into each prepared cup of the muffin tin (cups should be full to the top with batter, you want the batter to rise up over the edge for the true bakery-style muffin top experience!) – you may find you have a little extra batter, so feel free to bake it up after the first batch or make some mini muffins with it!
- Bake until muffins are golden brown and a toothpick inserted into the center comes out clean (about 25-30 minutes)
- Let cool for 5 minutes and then serve.
Keywords: muffins, breakfast, baking, whole grain