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These Mixed Berry Muffins are a better-for-you, super moist muffin that are full of delicious dried fruit chunks and shredded coconut that can be enjoyed for breakfast or as a snack!
We are so happy to be partnering with Mazola® Corn Oil for National Cholesterol Awareness Month and wanted to share these delicious muffins with you so you could take part in eating something that is better for you but still tastes good! It’s all about having a good balance when we want to indulge, so be sure to read on to see how we swapped out traditional muffin ingredients in our recipe to make them even better. In fact, a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
BERRY MUFFINS THAT ARE NO FUSS
When I set out to make this recipe, I knew I wanted to keep it as no fuss as I could. That meant no fresh or frozen fruit for me (while it works great in a muffin recipe, there are additional steps needed to ensure it doesn’t make the muffin soggy). That’s why we chose to use dried fruit in our muffins instead. All I did was open the bag and measure the amount I needed, quick chop and I was done!
To lighten up our muffins, we used the Mazola Corn Oil in place of butter, swapped Greek yogurt for any milk we usually use and incorporated our chopped dried fruit in place of typical chocolate chips. Making these swaps gives you the best possible fruit muffin with a ton of delicious flavor. We LOVE that Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. Mazola Corn Oil has a variety of uses including baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. This makes it the perfect oil to choose for all your baking and cooking needs!
If you love the idea of coconut in your muffin recipe, you will love our Carrot Coconut Muffins, too!
FAQ FOR BERRY MUFFINS
What does Greek Yogurt do in muffins?
Adding Greek yogurt to your fruit muffins is a great way to keep them moist and light, especially when using dried fruits. The tanginess of the the yogurt also goes well with the sweet fruit and balances the flavors to make a delicious muffin everyone will love.
Can you use dried fruit in muffins?
Yes! Dried fruit is a great addition to any baked goods but you do want to make sure you have enough liquids in the recipe to keep it from drying out your batter. Because the fruit is essentially dehydrated, your batter will need the additional liquids to plump the fruit up so you aren’t biting into hard pockets throughout the muffin. The addition of the corn oil and Greek yogurt are key to keeping our berry muffins moist so you don’t have to slather them in butter before eating, though a little jam jelly is always a good idea!
Can you reheat muffins?
Yes, muffins can be reheated once baked. They are the best fresh and warm from the oven, but I know we can’t eat them all at once. So, with that being said, in order to reheat your muffin, you want to put it on a plate and pop it in the microwave for about 10-12 seconds to get that just baked temperature. If you freeze your muffins after baking, you will need to put them in for about 20 seconds to bring them up to a nice eating temperature.
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YOU MAY NEED
I’ve sworn by my Cookie Scoop for making my muffins for years! It ensures I get the same amount of batter into each muffin cup, which means my baking time will be even across the board for the perfect muffin every time!
Step by Step making of berry Muffins
Mix yogurt with sugars until combined, add in 1/2 c Mazola Corn Oil, eggs and vanilla.
In separate bowl, sift together dry ingredients.
Add dry mix to wet ingredients, mix and add in chopped fruit and coconut. Stir to just combine.
Fill muffin cups using cookie scoop and bake for 14-16 mins at 350 F.
MIXED BERRY MUFFINS RECIPE
Mixed Berry Muffins
- 2 c All Purpose Flour
- 1/2 c Plain Greek Yogurt
- 1/2 c Brown Sugar
- 1/2 c White Sugar
- 1/2 c Mazola Corn Oil
- 2 lg Eggs
- 1 tsp Vanilla
- 1 tsp Baking Soda
- 3/4 tsp Baking Powder
- 1 c Dried Mixed Berries - Chopped
- 1/2 c Shredded Unsweetened Coconut
- pinch Kosher Salt
- 1 tsp Ground Cinnamon
- 1/2 tsp Nutmeg
- Preheat oven to 350 F and line muffin tin with paper cups
- In a large bowl begin by mixing yogurt with both sugars until well combined. Add corn oil, vanilla and eggs one at a time and mix on medium speed.
- In a medium bowl sift together the dry ingredients.
- Add dry mixture to wet ingredients and beat on medium-low speed until just combined. Do NOT over mix the muffin batter.
- Add chopped dried fruit and coconut and stir until combined.
- Using a cookie scoop fill muffin cups almost all the way to ensure you get a nice muffin top. Bake at 350 F for 14-16 minutes, until a toothpick inserted comes out clean.