Easy & Healthy Raspberry Yogurt Muffins

Love raspberry muffins? Then bake a batch of these Raspberry Yogurt Muffins. They’re super easy to make!

This raspberry muffin recipe is courtesy of my friend, David Grotto, and from his book, 101 Foods That Could Save Your Life.

He sent his recipe for these yummy yogurt muffins to me to check out along with his terrificly informative book.

Last weekend, I drove home to Oklahoma for my baby brother’s college graduation. I remember when he was tiny, and I was terrified of dropping him. Now he’s all grown up, and a few inches taller than I am.

A couple of years ago, he developed an interest in videography out of nowhere. Now, he’s made a business of it. He’s going to come up to Kansas City soon and help me make some Cookie and Kate videos! We’re both stubborn perfectionists, and we’re both always right, so stay tuned for how that turns out.

He told me that these raspberry muffins can help people with a variety of health issues. That’s because raspberries are good if you’re having problems with cold hands and feet, constipation or fatigue.

Dave says that yogurt can help with acne, depression, infertility and osteoporosis. He also told me that the yogurt in this yogurt muffins recipe is good for a variety of digestive issues like constipation, diarrhea, gas and bloating, or halitosis.

Even if you don’t have any of these health problems, I just know that yogurt and raspberries make for delicious raspberry muffins that you can enjoy for a snack or even dessert!

Check out David’s book 101 Foods That Could Save Your Life, for more healthy recipes including guilt free desserts!

My mom asked me to bring home some muffins to help with breakfast. I was already planning to make these with some frozen berries that Cascadian Farm sent to me, so it was perfect timing. Usually, when I bake muffins for the blog, I just freeze them for later. Watching my family enjoy them was way more fun.

These raspberry muffins are based on my carrot muffins and apple muffins. Like the others, they are marvelously fluffy and moist, but made with 100 percent whole grains, and naturally sweetened, too. I added some lemon zest, which infuses the muffins with light lemon flavor, in between bursts of jammy raspberries.


  • 1 3/4 cup spelt flour or whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup plain full-fat yogurt
  • 1/3 cup olive oil or coconut oil
  • 2 teaspoons vanilla extract
  • 1/4 cup honey
  • 2 eggs
  • 1 1/4 cup raspberries, fresh or frozen
  • Butter or coconut oil for greasing


  1. Preheat oven to 400°F.
  2. In a large bowl, mix together the dry ingredients; flour, baking powder, baking soda and sea salt. Stir with a whisk.
  3. In a separate medium bowl, mix wet ingredients; yogurt, olive oil, vanilla extract, honey and eggs and whisk until well combined. (If using coconut oil, be sure to melt it before adding to the mixture.)
  4. Pour wet ingredients into dry ingredients and whisk until mixtures are well combined. The batter will be thick, but that is ok.
  5. Add raspberries to the mixture and gently fold with a spatula or wooden spoon until incorporated.
  6. Grease muffin tin with butter or coconut oil, or add muffin liners, and divide batter evenly between the 12 muffin cups.
  7. Transfer to the oven and bake for 20-22 minutes (do not open to oven door before 20 minutes or muffins will not rise), until the muffins are golden on top and a toothpick comes out clean.
  8. Place the muffin tin on a cooling rack to cool, and run a butter knife along the outer edge of the muffins to loosen them from the pan.
  9. Allow muffins to cool slightly, about 5 minutes, and then remove from muffin tin to cool further.
  10. Muffins can be stored at room temperature for 2 days, in the refrigerator for up to 5 days, or frozen for up to 3 months.
  11. Enjoy!

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