Bella Berry Muffins
25 minutes • 6 Muffins
These Bella Berry Muffins are tender, flavorful, and packed with the real blueberry flavor that makes Dilettoso mixes so special. With Greek yogurt for richness and moisture, they bake up soft but hearty — perfect for breakfast, snack, or even dessert. They're naturally gluten-free and refined sugar-free, thanks to the clean ingredients in Bella Berry mix. Add lemon zest or a sprinkle of coconut on top for added flair.
What you need
- 1 cup Bella Berry mix
- 1 egg
- ⅔ cup plain Greek yogurt
- ½ cup frozen wild blueberries
- ¼ cup olive oil
- ½ tsp baking soda
- 1 tbsp lemon zest
- ½ tsp lemon juice (acid boost to help retain purple color)
- ⅓ cup white chocolate chips
Hot Hot Hot
How to do it
- PREHEAT oven to 325°F and place a rack in the lower third of the oven. (TIP: This helps reduce top browning while muffins bake through.) OPTIONAL: Add a ramekin of hot water to the oven to create gentle steam.
- LINE a muffin tin with parchment liners or grease well.
- MIX In a medium bowl: Bella Berry mix, baking soda, and lemon zest.
- WHISK In a separate bowl: egg, yogurt, olive oil, and lemon juice.
- COMBINE wet and dry ingredients, then gently fold in frozen blueberries.
- STIR in white chocolate chips until just combined.
- SCOOP evenly into 6–7 muffin cups.
- BAKE at 325°F for 18–22 minutes, or until tops are set and a toothpick comes out clean.
- COOL in the pan for 10 minutes, then transfer to a rack before removing liners.
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Did you know?
Greek yogurt adds protein and moisture without making muffins dense.
