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With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It’s easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. —Cindi Budreau, Neenah, Wisconsin
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 muffin equals 228 calories, 9 g fat (1 g saturated fat), 38 mg cholesterol, 195 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Blueberry Yogurt Muffins in Reminisce February/March 2009, p 52
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Reviewed on Mar. 19, 2013 by Mkleinschmit
I am not a great baker by any means and this recipe was so easy. I did double the recipe, sub applesauce for oil, used vanilla greek yogurt, and used half white flour and half whole wheat flour. Very dense, moist, and filling. My 5 year old son loved it :)
Reviewed on Mar. 11, 2013 by watsonl1
This recipe has become an all time favorite in at our house. I especially love it when blueberries are in season and need to be used. (Note: I typically use a cup of blueberries).I have made this recipe many times with some variation. I made it as written with vanilla yogurt, but to cut down on the sugars, I typically use a plain greek yogurt. The texture is actually a little better using the greek yogurt since it is thicker by nature.When using the plain yogurt, you can add either vanilla, almond, or lemon extract to the batter to give it a unique flavor each time.I have also attempted this recipe with strawberries diced up which also turned out well.
This recipe has become an all time favorite in at our house. I especially love it when blueberries are in season and need to be used. (Note: I typically use a cup of blueberries).
I have made this recipe many times with some variation. I made it as written with vanilla yogurt, but to cut down on the sugars, I typically use a plain greek yogurt. The texture is actually a little better using the greek yogurt since it is thicker by nature.
When using the plain yogurt, you can add either vanilla, almond, or lemon extract to the batter to give it a unique flavor each time.
I have also attempted this recipe with strawberries diced up which also turned out well.
Reviewed on Feb. 14, 2013 by missalyssa
The texture was strange and the tops caved in.
Reviewed on Sep. 02, 2012 by mountain lake momma
I didn't have 2percent milk, so I used nonfat milk. I didn't have regular vanilla yogurt, so I used vanilla Greek yogurt. These muffins turned out great with less fat and more protein too.
Reviewed on Jul. 30, 2012 by RachelE
Delicious- reminds me of blueberry pancakes. Made as written except I subbed 2 Tbsp applesauce for 2 Tbsp of the oil, and the texture was still wonderful.
Reviewed on Jul. 19, 2012 by kerrynjames
We loved these! It was a little disappointing to only have 6 muffins at the end of baking, though! Next time I'm tripling the recipe and cooking them far about 24 minutes.Thanks!
We loved these! It was a little disappointing to only have 6 muffins at the end of baking, though! Next time I'm tripling the recipe and cooking them far about 24 minutes.
Thanks!
Reviewed on May. 22, 2012 by Andrea LaBounty
I just love these Muffins. I double the recipe, add Vanilla Extract and add a few more blueberries.
Reviewed on Apr. 30, 2012 by Blcan
This is the best blueberry muffin recipe I have found so far. They are so moist and have wonderful flavor. I doubled the recipe to make one dozen and added a teaspoon of vanilla extract.
Reviewed on Apr. 25, 2012 by KJ1
This is one of the best muffins in the world! Check out my blog here to make them gluten-free: http://karissawagner.blogspot.com/2012/04/blueberry-yogurt-muffins.html I will DEF. be making them again! And soon!!!
Reviewed on Apr. 14, 2012 by busynursemom
Oh so delicious. I doubled the recipe and baked a few minutes longer. Great flavor and very moist!
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