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
- 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.
- 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.
Reviews for Blueberry Yogurt Muffins(35)
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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!!