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Blueberry Yogurt Muffins

Total Time

Prep: 15 min. Bake: 20 min.

Makes

6 muffins

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

Ingredients

  • 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

Directions

  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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Blueberries
If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1 each: 228 calories, 9g fat (1g saturated fat), 38mg cholesterol, 195mg sodium, 33g carbohydrate (17g sugars, 1g fiber), 4g protein.