Little hands are sure to grab up these homemade muffins for breakfast, but don’t be surprised if they also become snacks or dessert! Packed with fresh berries for a healthy dose of Vitamin C, fiber and brain-healthy antioxidants.
There’s nothing quite like a delicious muffin filled with fresh fruit. The best part is that while they’re subtly sweet, you don’t need to feel guilty about chowing down on several of these mixed-berry whole-wheat muffins. They’re healthy, delicious, and the perfect treat when you’re craving something sweet.
I know it’s easier to grab a box of muffin mix from the store and whip it up in minutes, but this recipe is so easy that you’ll never go back to boxed muffin mix again! Well, unless you’re really in a bind. Not only is my mixed berry whole wheat muffin recipe easy to make, but it’s better for you, and it tastes ten times better than the boxed stuff.
People have been making muffins for centuries. There’s even evidence of the first official muffin recipe dating back to the 18th century. These mixed berry whole wheat muffins are a great recipe to make when summer’s coming to an end, and you have plenty of fresh berries to get rid of but don’t want just to eat berries. Or, they’re perfect in the spring and summer when blueberries and strawberries are their freshest.
This recipe only takes 20 minutes to make, including the preparation and baking time. The prep time is only five minutes which is pretty great for a muffin recipe that doesn’t come out of a box. The ingredients are relatively simple, with the main ones being blueberries, strawberries, whole wheat flour, unsweetened apple sauce, and plain Greek yogurt to make them moist.
Whether you’re making these for breakfast, a brunch you’re hosting, or a snack for a party, people are going to have a hard time only having one. The best part is that while I use blueberries and strawberries, you can use whatever berries you have on hand!
A Brief History of Muffins
Muffins first became popular in England in the 18th century by introducing blueberry muffins. They were such a hit that people began adding additional ingredients like raspberries, blackberries, and like my recipe, strawberries.
Why Mixed Berry Whole Wheat Muffins?
These muffins make a quick grab-and-go snack, breakfast, and even dessert! Besides the recipe’s simplicity and tastiness, there are other reasons why this might be your new favorite muffin recipe. Enjoying these mixed berry whole wheat muffins is a great way to incorporate more fruit into your diet.
Blueberries are great for your overall health thanks to their numerous benefits. They’re known to help with heart health, blood pressure, bone strength, skin, and much more. They’re a great source of vitamin C which can help improve your immune system.
Strawberries have their own set of health benefits that make making these muffins even more of a good idea. Strawberries can help lower high blood pressure, improve good cholesterol, and even help reduce your risk of certain cancers.
These muffins are healthier for you than other muffins because of the use of applesauce and Greek yogurt instead of lard, butter, or excessive amounts of oil.
Enjoy crafting some fresh, healthy muffins!
Mixed Berry Whole Wheat Muffins
- 1 1/4 cup white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large egg
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 3/4 cup plain nonfat Greek yogurt
- 3/4 cup unsweetened applesauce
- 1/2 cup chopped strawberries
- 1/2 cup blueberries
- Preheat oven to 400°F. Grease muffin pan and set aside.
- Whisk flour, baking powder, baking soda and salt in medium bowl. Mix egg, maple syrup, vanilla, yogurt and applesauce in separate large bowl.
- Add dry ingredients to wet ingredients and stir until just combined. Do not overmix. Fold in strawberries and blueberries.
- Pour batter into prepared muffin tin, filling cups about three-fourths full.
- Bake 15 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in muffin tin 5 minutes before removing.