- 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
"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!!!"