Favorite Berry Muffins

With protein, fiber, and natural sweetness, this Berry Muffin recipe is a favorite breakfast or snack to share. You can use one berry, a mix, or even berries and chocolate chips!

Berry Muffins

I have dozens of yummy muffins for kids on my website, but I wanted to make a berry muffin recipe that was both basic and versatile. One that we could turn to over and over when we want nutritious ingredients and the option to flavor it anyway we like using the ingredients we have on hand. And one that is most versatile to make even if you have food allergies in your house.

With a base of whole grain flour and fruit, this toddler breakfast or kid snack has natural sweetness, fiber, beneficial fats, and the most tender texture. It’s a similar base to my Berry Breakfast Cake, which has quickly become a fan favorite.

They stir together in one bowl, can be made as standard size or mini muffins, are easy to store for future weeks. In short, they’re perfect!

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make this muffin recipe for kids.

• Whole-milk plain yogurt: To create a nutritious and tender base for the muffins. I use whole-milk plain yogurt. (You can substitute nondairy yogurt or milk as needed. See the Notes at the end of the recipe for options.)
• Banana: Ripe banana adds moisture and sweetness to the recipe. (If you are unable to use bananas, you can use applesauce instead.)
• Maple syrup: Maple syrup, any variety, is one of my favorite sweeteners to use in baking for kids. You can also use honey here for kids over age 1.
• Butter: I bake with unsalted butter so I can control the salt flavor in the recipe. If you only have salted butter, simply omit the small amount of salt listed in the recipe.
• Eggs: I use large eggs in my kitchen, which are typically about ¼ cup in volume.
• Vanilla extract: You can use pure or imitation vanilla extract in this recipe. I buy pure vanilla extract, but artificial is less expensive.
• Whole wheat flour: Whole wheat flour is used in this recipe since it contains fiber and complex carbohydrates to provide lasting energy. You can also use whole wheat pastry flour, all purpose flour, or a gluten-free option. See the Notes at the end of the recipe.
• Baking powder and baking soda: A combination of these helps the muffins rise nicely and bake through properly.
• Berries: such as fresh or frozen blueberries, diced strawberries, raspberries, and/or chocolate chips.

Step-by-Step Instructions

Below is an overview of how to make this recipe so you know what to expect from the process. Scroll down to the end of this post for the full recipe, including the amounts and timing.

1. In a large bowl, stir together the wet ingredients well using a whisk or a spoon.
2. Add the dry ingredients to the bowl.
3. Gently stir the yogurt mixture into the flour mixture.
4. Pour batter into the prepared pan, using either a standard-size muffin pan or a mini muffin pan. Add fruit on top as desired and bake.

How to Store

Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (the squares firm up a bit when they’re cold so warming slightly returns them to their softer texture).

You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.

Best Tips for Success

• To make this dairy-free, use a nondairy yogurt or ¾ cup nondairy milk. Use a neutral oil like avocado oil or melted coconut oil in place of the butter.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour, adding an extra 2 tablespoons to ensure they bake properly in the middle
• Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Increase the baking soda to 1 teaspoon. Proceed with the recipe.
• Stir 1 cup fruit into the batter to make a batch with all the same flavor, or add a few pieces of fruit on top of each batter-filled muffin cup.
• To make as mini muffins, use a 24-cup mini muffin pan and bake for 10-12 minutes.
• Add cinnamon or lemon zest to the batter for additional flavor.
• Use 1 ½ cups all purpose flour in place of the whole-wheat if desired.

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