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The GGC Podcast

Berry Muffins

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I have never been much of a baker, always a cook, but my pregnancy has given me this sudden urge to bake! Blame it on the uncontrollable cravings I suppose, but I have been having so much fun experimenting with different recipes. Before, the one and only thing I’d bake were traditional (but oh my god so delicious) chocolate chip cookies. I can happily say that I have ventured out and have already made a chocolate cake with icing… and now, these glorious M U F F I N S!!

Baking can be such a challenge, because if you flop the recipe you will end up with something completely different (and probably not what you had in mind). With cooking, in my opinion, you have a little wiggle room for error. I can easily think of something I want to make, or look at a photo of an entree, and put it together without having to follow a recipe (for the most part). With baking, this isn’t the case! I have to actually follow instructions, and trust me, I have screwed up a lot in the past. A couple of weeks ago I became obsessed with the idea of making my very own home made muffins, so at Target the other day I purchased my very first muffin pan

On Pinterest I found an amazing muffin recipe by Yammie’s Noshery that totally inspired me! I had pretty much all the ingredients it asked for, but I did end up having to altered the recipe just a little bit. You can check out the original recipe HERE

Ingredients

  1. 2/3 Organic Cane Sugar (I used Organic Turbinado Raw Cane Sugar from Trader Joes)
  2. 1 large Egg
  3. 1/2 cup Organic Coconut Oil (melted)
  4. 1/3 cup Unsweetened Almond Milk
  5. 1 teaspoon vanilla extract
  6. 1 1/4 cup unbleached all purpose flour
  7. 1 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 1/2 cup plain greek yogurt
  10. 1 1/4 cup frozen antioxidant berry mix (blueberries, raspberries, pomegranate, cherries)
  11. (additional sugar to sprinkle on top of muffin batter before baking)

Instructions

  1. Preheat oven at 375 degrees
  2. Combine sugar, egg, vanilla, almond milk, and coconut oil in a medium size bowl
  3. Add flour, baking powder and salt
  4. Mix all ingredients together
  5. Stir in plain greek yogurt
  6. Fold in the berry blend (do not over mix)
  7. Grease muffin tin with either cooking spray or butter
  8. Evenly distribute batter in muffin pan (I used a jumbo muffin pan which makes 6 big muffins)
  9. Bake for 25-30 minutes

Notes

  1. If you are using frozen berries, take them out ahead of time and place them in a strainer so they thaw out a bit.

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