March 30, 2026

Berry Yoghurt Muffins

Serves:

Cooking Time:

< 30 min

Ingredients:

500 ml cake flour
10 ml baking powder
2.5 ml bicarbonate of soda
160 ml castor sugar
salt, a pinch
2 large egg(s)
250 ml LANCEWOOD® Double Cream Mixed Berries Yoghurt
Vanilla or Coconut Yoghurt
90 ml butter, melted
250 ml fresh berries of your choice, chopped – strawberries
blueberries or raspberries

Method

Preheat the oven to 180°C and line a muffin pan with muffin cases.
Using a large mixing bowl, add the flour, baking powder, bicarbonate of soda, sugar and salt together and mix through.
Beat the eggs, yoghurt and butter together.
Add the flour mixture to the fruit mixture and mix until just combined.
Spoon into the muffin cases and bake for 15 – 20 minutes or until a skewer inserted comes out clean.
Enjoy as an afternoon snack or as a delicious lunchbox treat for you and the kids! These muffins are also great for freezing.