Strawberry Yogurt Muffins

5 from 7 votes
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Strawberry yogurt muffins are addictive! Fresh strawberries and yogurt add moisture, they melt in your mouth. Ready in under 30 minutes.

Strawberry muffins in paper holders with sugar topping.
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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.

Blueberry muffins on a cutting board.

Steps To Make This Recipe

Steps to make this recipe in a clear bowl with eggs and milk in it.

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. 

Clear bowls with ingredients mixed into them.

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! 

Recipe FAQs

How do I make these dairy free?

Use dairy free yogurt and dairy free milk to make this dairy free friendly

Can I make this gluten free?

yes with all purpose gluten free flour. I have not tried it other ways

Can I use blueberries or raspberries?

Yes! Make Blueberry yogurt muffins by using fresh blueberries in place of strawberries. You can also use raspberries.

How do I make this healthier?

To make this healthier, use a low sugar yogurt or plain greek yogurt to add more protein and less added sugars. Use skim milk or almond milk to keep a lower fat and sugar content.

Blueberry yogurt muffins on a cutting board with a knife.

Other Muffins Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Muffins on a plate with butter and strawberries.
5 from 7 votes

Strawberry Yogurt Muffins

Strawberry yogurt muffins are addictive! Fresh strawberries and yogurt add moisture, they melt in your mouth. Ready in under 30 minutes.
Prep: 10 minutes
Cook: 20 minutes
Servings: 16 muffins

Equipment

  • Muffin Tin
  • sharp knife

Ingredients 

  • 2 cups all purpose flour
  • 2 tsp all purpose flour separated from above, *see notes
  • 2 tsp baking powder
  • tsp salt
  • 1 tsp almond or vanilla extract
  • 1 cup white sugar
  • 2 large eggs (room temp)
  • ½ cup canola oil , *see notes
  • ½ cup greek yogurt, *see notes
  • ¼ cup almond milk (+ 1 tbs)
  • ¾ cup fresh strawberries, chopped , *see notes
  • 3 Tbsp shaved almonds, optional for topping
  • 2 Tbsp white sugar, optional for topping

Instructions 

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

Notes

*Extra flour will be used on strawberries to keep them from sinking to the bottom. 
*Use AP gluten-free flour to make it gluten free. 
*olive or avocado oil will also work.
*use any yogurt of choice, dairy free will also work.
*fresh blueberries or fresh raspberries will also work
 
Store leftovers in an airtight container or bag in the fridge for up to 5 days. You can also freeze these in an airtight bag for up to 3 months. 

Nutrition

Serving: 1muffin | Calories: 198kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 87mg | Potassium: 58mg | Fiber: 1g | Sugar: 15g | Vitamin A: 31IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Breakfast
Cuisine: American
Servings: 16 muffins
Calories: 198
Keyword: breakfast, dessert
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15 Comments

  1. Hello 🙂 on instruction #1, what 2 tsp ingredient do I mix with the strawberries?

    1. Hi Mariah! You mix the strawberries with the 2 tbs of flour – it helps them stay afloat and not sink to the bottom. Enjoy the muffins!

      1. Hi!! Can the coconut oil be substituted with anything else?

        1. Yes! Olive oil vanilla oil or melted Butter should work just fine for this. I hope you enjoy

  2. 5 stars
    These are so delicious!! I used canola oil since I don’t have coconut oil and it turned out great.

  3. 5 stars
    made them with blueberries instead of strawberries like i saw on your instagram and they came out very good :))
    the strong flavour from the almond extract is a little too much for us so next time i will put ½ tsp instead. very very good recipe thankyou!

    1. So happy to hear you enjoyed these, I love a good punch of almond but I’m sure you will love it with the adjustments. Thank you so much for coming back to let me know he loved it

  4. 5 stars
    Yummmmmm!! My whole family loved these. I subbed blueberries, and the hint of almond was perfection. Will make these again and again

    1. Hi Bridget! Thanks so much for coming back to let me know! This is one of my favorite muffin recipes on the blog. Happy Baking. Xoxo

  5. 5 stars
    These were wonderful! Thank you so much for the recipe.

  6. 5 stars
    These were scrumptious!!!! I made them with blueberries and my kids gobbled them up. Will be making again very soon.

  7. Hi! Can coconut or regular milk replace the almond milk?

    Can’t wait to try these!

    1. Yes! if it’s the coconut milk in a carton (more watery) it will be perfect and same with regular milk as well. Enjoy