Bill Granger’s berry yogurt muffins recipe

Click to rate
(133 ratings)
Sending your rating
  • Healthy








15 min


20 min

Make Bill Granger's berry yogurt muffins. They freeze brilliantly and are perfect for the kids' lunchboxes - or even yours!


  • 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.

Click to rate
(133 ratings)
Sending your rating

Latest Recipes