Blueberry Yogurt Muffins Recipe

4.5 44 48
Blueberry Yogurt Muffins Recipe
Blueberry Yogurt Muffins Recipe photo by Taste of Home
Publisher Photo

Blueberry Yogurt Muffins Recipe

Read Reviews
4.5 44 48
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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

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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Yogurt Muffins in Reminisce February/March 2009, p 52

Nutritional Facts

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

  • 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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Yogurt Muffins in Reminisce February/March 2009, p 52

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Reviews forBlueberry Yogurt Muffins

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MY REVIEW
Luann User ID: 9170275 266086
Reviewed May. 18, 2017

"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 still

wouldn't brown and had a weird texture. Sorry for bad review but won't be making these again UPDATE 5-18-2017
MY 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!!! :) :)"

MY REVIEW
acgmellor User ID: 6746948 259404
Reviewed Jan. 8, 2017

"Great recipe! Used 5 T sugar and buttermilk instead of 2% milk"

MY REVIEW
pajamaangel User ID: 1603339 257647
Reviewed Dec. 4, 2016

"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!"

MY REVIEW
Dina61 User ID: 7771381 255752
Reviewed Oct. 22, 2016

"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!!"

MY REVIEW
cmurf1960 User ID: 7124468 241615
Reviewed Jan. 12, 2016

"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!"

MY REVIEW
Artemis_rising User ID: 8487154 231378
Reviewed Aug. 17, 2015 Edited Aug. 18, 2015

"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."

MY REVIEW
Merrycee User ID: 8448957 229535
Reviewed Jul. 14, 2015

"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!"

MY REVIEW
cyndi9781x User ID: 1381730 177315
Reviewed Jul. 27, 2014

"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."

MY REVIEW
HFBakerPro User ID: 7744490 118142
Reviewed Apr. 1, 2014

"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!!!"

MY REVIEW
PollyRN User ID: 7617373 176614
Reviewed Jan. 25, 2014

"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!!"

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