Best Ever Mixed Fruit Yogurt Muffin

“Have you seen the muffin man, the muffin man…”

Back in the 1950’s (which, for the record, I wasn’t born in…just so ya know), this was a popular nursery rhyme.  But, back in the day, not only were people confused about who the muffin man was, they also didn’t know what a muffin was.  In some parts of the world, particularly in England, a muffin was of the “bready” type (think English muffin).  In other parts of the world (aka: America), a muffin was of the “cakey” variety.  Confusion at it’s finest.

So, as usual, America won and the muffin became widely known as what it is today – a small cake.  Over the years, as we have become more and more health conscious, there are many varieties that claim to be good for you – full of fibre, fruit, and other goodness.

Buuut, most aren’t good for you at all – especially those found in local coffee shops.  Not only are they gigantic, but instead of being a snack (which they are often marketed as), they contain as many calories as a slice of cake (note: a Tim Horton’s chocolate chip muffin has 410 calories and 14 g of fat…which is the same calorie count as a bacon, egg and cheese biscuit…imagine?!).

So, if I told you that you could make a muffin, lickety split, at home, that is actually good for you, would ya try it?

You could be the muffin man…just healthier…

ingredient layout

All the ingredients laid out…and I used yogurt that was frozen (so, a bit watery)…feel free to use any yogurt, buttermilk, sour cream or even kefir!)

mix dry ingredients

whisk the dry ingredients….

mix wet ingredients

..then mix the wet…

a combo of mixed berries

This time, I used frozen mixed berries from the summer…but I’ve used fresh blueberries before and even diced Ontario peaches!

mixing batter and berries

Make sure you don’t over-mix the batter (there should still be some flour when you add the fruit)…use a gentle hand for a moist muffin!!

filling muffin tin

Spoon evenly into the compartments…

different toppings on yogurt muffins

You can bake them without a topping but I like to add a bit of granola or some coarse sugar from crunch!

Best Ever Mixed Fruit Yogurt Muffin

Best Ever Mixed Fruit Yogurt Muffin

Best Ever Mixed Fruit Yogurt Muffin

“Have you seen the muffin top, the muffin top….”

Nope…not anymore 🙂

Best Ever Mixed Fruit Yogurt Muffin

When you have a container of yogurt begging to be used, why not whip up a batch of these muffins...they're easy, delicious and healthy!

Course Breakfast
Cuisine American
Keyword muffins
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12


  • 2 cup all-purpose flour you could play around with different types of flours
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 1/3 cup yogurt you can use plain, fruit, vanilla, sour cream, buttermilk or kefir
  • 1/3 cup vegetable oil you can also use melted coconut oil or substitute apple sauce to make it even healthier
  • 1/3 cup brown sugar
  • 2 eggs or use 1 whole egg and 2 egg whites
  • 2 tsp vanilla
  • 1 1/2 cup mixed fruit I love berries the best
  • 1 cup granola or 1/2 cup coarse sugar


  1. Preheat the oven to 350 and either grease a muffin tin with butter/oil/cooking spray or line each section with a muffin paper liner.
  2. In a large bowl, combine dry ingredients (flour, baking powder, baking soda, salt and cinnamon); mix well and set aside.
  3. In a smaller bowl mix together eggs, yogurt, vanilla, brown sugar and oil (or applesauce).  Pour into the centre of the dry mixture (create a well in the dry mix and pour into the centre hole); mix gently.
  4. Add fruit and gently fold in using a spatula (remember that a gentle hand here will result in a tender muffin).
  5. Scoop equally into the prepared muffin pan and sprinkle the top with granola  or sugar; bake for about 30 minutes or until the top of each muffin springs back when touched lightly.
  6. Remove from the oven and remove each muffin from the tin; place on a wire rack to cool.
  7. If you think you may not eat them in a day or so, wrap tightly and freeze for up to 2 months.



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