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Easy Raspberry Yogurt Muffins

A berry good start to any day, these muffins are the perfect addition to brunch or great for grabbing on the go. 



  • 4 tablespoons unsalted butter
  • ½ cup sugar
  • ½ teaspoon vanilla
  • 1 large egg
  • 1 cup whole wheat flour 
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 1 cup plain, fresh yogurt
  • ½ cup fresh raspberries



  1. Preheat oven to 350°F. 
  2. Lightly grease a muffin tin or line with muffin papers.
  3. In a medium bowl, cream together butter, sugar, egg and vanilla until smooth. 
  4. In another medium bowl, sift together flour, salt and baking soda. 
  5. Add dry ingredients to the butter mixture gradually, alternating with the yogurt, folding it in after each addition. End with the dry ingredients.
  6. Once all of the yogurt and dry ingredients have been added to the butter mixture, continue mixing until just combined.
  7. Fold in raspberries. 
  8. Scoop the batter into the muffin cups, filling a little more than half full. 
  9. Bake muffins 25-30 minutes, or until a toothpick inserted into the center comes out clean. 

Makes one dozen muffins.

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Raspberry Muffin and fresh raspberries on white background

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