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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 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!
Reviewed on May. 15, 2011 by laura70
I agree this recipe needs to be doubled. Nice light not overly sweet muffin - good warm for breakfast with butter on top.
Reviewed on Apr. 14, 2011 by LucyLadybug
I loved these simple & delicious muffins! Not too sweet, and perfect with a big glass of milk! Will definitely be making these again...next time with just a few more blueberries! :)
Reviewed on Aug. 27, 2010 by lwills
so easy and so good! however it doesn't make alot of muffins so you may need to double or triple the recipe
Reviewed on May. 31, 2010 by nancye49
Made these for breakfast this morning. They are wonderful and moist. Great with a cup of coffee. Doubled the recipe. And used half whole wheat flour. And Splenda in place of the sugar and a few extra berries. Next time I am going to freeze some. Yummy recipe. Thanks Nancy
Reviewed on Apr. 23, 2010 by CherishTheseDays
These muffins have become an at-least-once-a-week staple in our house. They don't go over well with blueberries in them, so I make them with a few mini chocolate chips or sometimes with lemon flavor and poppyseeds. They bake well as regular size muffins and as mini muffins. Doubling the recipe gets the muffins to last until snacktime for the kids instead of them being gone at breakfast. I sometimes substitute whole wheat flour for close to half of the flour. Definitely a keeper!
Reviewed on Apr. 08, 2010 by cassidydl1
nice muffin to make after a hard day at work. great taste, simple to make, very moist. will make again for sure
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