Blueberry Yogurt Muffins Recipe
- 1 cup all-purpose flour
- 6 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 egg
- 1/2 cup vanilla yogurt
- 3 tablespoons canola oil
- 2 tablespoons 2% milk
- 1/2 cup fresh or frozen blueberries
- 1. In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries.
- 2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
1 each: 228 calories, 9g fat (1g saturated fat), 38mg cholesterol, 195mg sodium, 33g carbohydrate (17g sugars, 1g fiber), 4g protein.
Reviews for Blueberry Yogurt Muffins
"Just made these for breakfast and they are not very good, followed recipe exactly! my problem was I couldn't get them to brown on top, cooked them for 40 minutes and they stillwouldn't brown and had a weird texture. Sorry for bad review but won't be making these again UPDATE 5-18-2017MY BAD and I'm so sorry for the review , please do not bake early in the morning lol...I went back and looked at the recipe and I forgot to add baking powder and soda!!! :( I apologize and I will try them again!!! will update when I make again!!! :) :)"
"Great recipe! Used 5 T sugar and buttermilk instead of 2% milk"
"I made these exactly like the recipe says to and I enjoyed them very much! I did not think they were too dry. I was worried when I saw that the batter was very thick, but they baked up beautifully and I even used a one for one gluten free flour. I didn't make any changes with it either. I will definitely be making these again!"
"I doubled the recipe and used Greek vanilla honey yogurt. Also used large tin muffin pan and got 9 large muffins. Instead of 2% milk, I used almond milk. Delicious!! Great recipe!!"
"These came out great, but I'm taking away a star because the recipe, as written, does not have enough liquid, as others have said. There is just not enough liquid to absorb all of the dry mixture. I added a couple more spoonfuls of yogurt, and the muffins were perfect! So net time I make these, I will use 1/2 cup plus 2 tablespoons of yogurt.I did not find the amount of sugar to be too much, but I used my own homemade yogurt, which is on the tart side. If you are using store-bought flavored yogurt, yes, I would say to cut back on the sugar. Since I was using plain yogurt, I added a small splash of vanilla extract.The yogurt makes these muffins so nice and tender. With the above changes, this recipe is a keeper!"
"This works fine as-is. I took out 2 Tbsp of sugar for health purposes, and they were still plenty sweet - remember, the flavored yogurt has sugar in it too. Texture was excellent. I've been baking for over 25 years and these did not strike me as too dry at all.You can use any flavor of yogurt you want, but be aware that the flavor will be mild. A quarter tsp of extract would probably be a welcome addition for most people, if you're not adding fruit - I just wanted plain lemon muffins, so I used lemon yogurt and no fruit.I only had Greek yogurt on hand; that worked fine, though I did bake mine for about 25 minutes.I'm agog another reviewer's insistence that the milk be tripled and to pack flour?! Who in their right mind packs flour? Yeah you'll have to triple the milk and increase the leavening if you pack your flour! Sheesh!To put that another way - if you increase the amount of flour (via packing), the amount of leavening, the amount of milk, and the amount of egg (by using a jumbo), then essentially, you're just making the recipe bigger."
"This is a good, easy, recipe, and I have made is 3x' now. I must agree with another reviewer that it needs more liquid - yogurt or almond milk. Vanilla and cinnamon is also a tasty addition. Try it!"
"We love these muffins. I make them all the time. They are tasty and moist. It's Blueberry season now. I'm so glad you still have this wonderful recipe. I always look for a healthy and tasty alternative for my family."
"I am a professional baker who loves to bake at home as well as at work. I tried this recipe at home and immediately knew upon reading it that it would have to be severely altered. Make sure you use a well packed cup of flour. Use three times the amount of milk. Make sure to use 1/3 cup of sugar. Make sure to you a jumbo egg. Use a half teaspoon of baking powder(leveled). Always keep your berries in the freezer until the moment you add them and then get the muffins into the oven ASAP. Use a flavored sweetened yogurt since there is no added extract and if you like to make the best recipe possible every single time. Buy a kitchen scale! Weights never change but your inconsistent American measuring will. Good luck!!!"
"I mean no disrespect here but please.. Rate the recipe as written for those of us who want to try it as is.. Not how you changed it!!"
"These were pretty good. I usually have a bit of cinnamon in my oatmeal with blueberries, so I added 2 tsps to the recipe. I also did not have oil, so I added 3 more Tbsps of almond milk. So good, but I think they really needed the cinnamon for the added flavor."
"Pretty darn good. I had expiring blue-berry yogurt and wanted to use it. Did not add any other fruit. I thought they might turn out purple due to the yogurt color, but they didn't look funny! I will freeze the finished muffins as snacks for my teen boys. I will make again with other combos of yogurt and fruit. This produced a lightly scented blueberry muffin."
"Delicious muffins. I always double it when I make it."
"This has got to be one of the best muffin recipes I have ever tried, and is a permanent resident in my recipe journal. I always add my own twist to a recipe here are the changes I made: I use Greek Yogurt every time I make these. I also like to zest some orange rind into these, it really makes the blueberry flavor pop, I use pure vanilla extract, I also sub a little bit of the flour for whole wheat, I also make my own buttermilk to use in this recipe the crumb is already tender but buttermilk really adds to the tenderness as well. I also subbed coconut oil for the canola oil, (I'm not a huge fan of canola). I have also varied this recipe and made raspberry muffins, add a little orange juice to the wet ingredients it makes the raspberry flavor pop as well. The crumb is always tender, the batter never becomes tough, and they are delicious. Keep up the good work!!"
"I found this recipe a few days ago while searching for one that used yogurt. I made a few changes. I used orange yogurt and added chopped dried cranberries and omitted the blueberries. I also used melted, uncooled butter in place of oil, since I didn't have any. These turned out perfectly and I have no complaints. They're very moist and with my changes, very flavorful. I've printed out the recipe and this will be my go-to muffin recipe!"
"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 :)"
"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."
"The texture was strange and the tops caved in."
"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."
"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."
"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!"
"I just love these Muffins. I double the recipe, add Vanilla Extract and add a few more blueberries."
"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."
"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!!!"
"Oh so delicious. I doubled the recipe and baked a few minutes longer. Great flavor and very moist!"
"I agree this recipe needs to be doubled. Nice light not overly sweet muffin - good warm for breakfast with butter on top."
"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! :)"
"so easy and so good! however it doesn't make alot of muffins so you may need to double or triple the recipe"
"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"
"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!"
"nice muffin to make after a hard day at work. great taste, simple to make, very moist. will make again for sure"
"I thought these muffins were great, very moist! The only change I made was instead of using 1 cup of all-purpose flour I used one half cup of all-purpose and one half cup of whole wheat. I also added a little bit more then a half cup of blueberries. I ended up with about nine muffins altogether."
"Definitely will make these again! Where very moist and delicious. Next time I'll try it with strawberries."
"I made these as mini muffins and added a banana----they were very moist and yummy!"
"These were so good! They were easy to make and they came out perfectly. I doubled them, I made them a few days ago and they are already gone! Totally going in my real recipe box."
"They look great, but I was not happy with the way they tasted. Disappointed in this recipe."
"These muffins are fantastic. They are light and moist. I will definitely make these again!"
"I made these the same day I received it. They are lovely,fresh and tasty."
"these were amazing. I did tweak it a little though. Instead of blueberries, I used frozen strawberries that I thawed and chopped, I also added one banana. Daughter said they tasted like a smoothie muffin. Super moist and delicious. I also doubled the recipe and made them jumbo size."
"very good and nice and light."
"My fiance loved these muffins. The only change I made to the recipe was using vanilla Greek yogurt."
"I haven't tried the finished product yet, but the batter was really good, so I am expecting a recipe that will be worth saving, they seem like my kind of muffin"
"These muffins just didn't have a good flavor. They didn't brown well, even after adding extra time in the oven. My children didn't even want to finish their first muffin from this recipe. This is pretty unusual since they are usually asking for more."