Bill Granger’s berry yogurt muffins recipe

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  • Healthy
serves: 12
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 20 min
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  • Make Bill Granger’s berry yogurt muffins. They freeze brilliantly and are perfect for the kids’ lunchboxes – or even yours!

    Like these? You’re going to love our classic blueberry muffins recipe!


    • 185g(6½ oz) self-raising flour
    • 150g (5½ oz) wholemeal self-raising flour
    • 1tsp ground cinnamon
    • 155g (5½ oz) firmly packed soft brown sugar
    • 250ml (9 fl oz) buttermilk
    • 125ml (4 fl oz) low-fat natural yogurt
    • 2 eggs, lightly beaten
    • 2tbsp vegetable oil
    • 440g (15oz) chopped mixed berries (Bill likes strawberries and raspberries)


    • Preheat the oven to 180°C (350°F, gas mark 4). Line a 12-hole, 125ml (4 fl oz) capacity muffin tin with paper cases.

    • Sift the two flours and cinnamon together into a large bowl. Stir in the sugar and then make a well in the centre. Pour the buttermilk, yogurt, eggs and oil into a large bowl and whisk with a fork until just combined.

    • Pour into the well in the dry ingredients and stir with a wooden spoon until just combined. Add the berries and stir until just combined (do not over-mix or your muffins will be tough).

    • Spoon into the muffin tin and bake for 20 mins, or until golden.

    Top tip for making Bill Granger’s berry yogurt muffins

    Top tip: Don't over-mix the batter as it over-develops the gluten and makes it stringy. The batter should still be lumpy with bits of flour - don't worry, they'll disappear during baking.

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