Strawberry yogurt muffins are addictive! Fresh strawberries and yogurt add moisture, they melt in your mouth. Ready in under 30 minutes.

Why Make These Strawberry Yogurt Muffins.

These muffins are a hit in my house. They are packed with flavor, fool proof and the yogurt gives them a little protein and a creamy texture. Use fresh strawberries or blueberries.

These can easily be made dariy free with dairy fee yogurt and milk.

They are a great way to use up fresh strawberries and add some color into your morning breakfast. Kid friendly and husband approved, great for a healthier dessert as well.

Ingredients Needed

Strawberries. Fresh strawberries will work best, frozen will add too much moisture so please stick with fresh to be sure the recipe turns out great.

All Purpose Flour. This is the base of the muffin. You can use gluten free all purpose flour as well if needed.

Oil. You can use canola, avocado or olive oil.

Milk. Use any milk of choice for this recipe. I use almond mil but cows milk will also work great.

Yogurt. I like to use a high protein yogurt like greek. You can use vanilla or plain depending on your dietary needs.

All other ingredients and measurements are listed in the recipe card below

Recipe Variations

Flour. Use gluten free all purpose flour if needed.

Yogurt. You can use low fat, plain or any flavor of preferred yogurt. You can make this dairy free with coconut based yogurt of choice.

Oil. You can use any oil of choice, use a neutral light oil like avocado, olive or canola oil.

Milk. Use any nut milk or any cows milk of choice. I have used almost all different milks in this recipe and it comes out great.

Strawberries. Only use fresh strawberries, frozen fruit will add too much moisture to the batch. You can use blueberries or raspberries as well.

Steps To Make This Recipe

Step One. Preheat oven to 350º. Chop strawberries and set aside in a medium sized bowl, mix 2 tsp of flour with strawberries to help them from sinking to the bottom of the muffins.

Step Two. In a separate bowl, add all dry ingredients together (flour, baking powder, salt and sugar). Whisk together well.

Step Three. In a large mixing bowl add oil, milk, yogurt, vanilla, eggs. Gently fold in the flour mixture. Do not over mix, I like to mix by hand with a spatula. Fold the strawberries (or blueberries) into mix. Spray muffin tin, or line with muffin cups. Fill all the cups evenly. You may need to bake another batch after the first depending on your muffin tin size. 

Step Four. Top the raw muffin mix with shaved almonds and a pinch of white sugar on each muffin. Bake on the center rack for 18 – 20 minutes, or until a toothpick comes out clean. Enjoy! 

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Other Muffins Recipes To Try

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