Berries are finally in season! I picked up a few pints of raspberries and am loving them sprinkled on my cereal, in my salad, and on my frozen yogurt, but I've also been baking with them. I tried a new muffin recipe for my Sunday brunch. It sounded so light and summery, but I thought I could make it even healthier with a few substitutions. I swapped out all-purpose flour for whole-wheat flour to up the fiber content and replaced buttermilk with Greek yogurt. Not only were these muffins a cinch to whip up, they were a hit, too! I'll definitely be adding this to my recipe book.
Keep reading to check out the recipe and learn the nutritional stats on these muffins.
