Blueberry Yogurt Muffins
User Reviews
5
Blueberry Yogurt Muffins
Description
This recipe mixes wet ingredients including plain yogurt, eggs, vegetable oil, vanilla extract, and granulated sugar until smooth, then folds in dry ingredients and blueberries tossed with flour. The flour coating helps prevent the blueberries from sinking to the bottom during baking. Muffins are portioned into a greased or lined muffin tin and baked for 26-28 minutes.
The texture is moist and tender from the yogurt and oil, while the baking powder and baking soda provide a balanced rise. The optional topping of extra blueberries and brown sugar on top adds sweetness and a slight crispness to the outer muffin surface.
The muffins can be cooled then frozen in an airtight container, thawed at room temperature or refrigerated, and reheated gently in the microwave with a damp paper towel to restore moisture. Using vanilla yogurt instead of plain is a possible variation for added flavor.
Ingredients
- 1 cup PLAIN yogurt
- 2 egg
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ¾ cup granulated sugar
- 1 all-purpose flour ¾ cup
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 blueberries fresh or frozen, ½ cup
Instructions
- Preheat oven to 350F and line or grease 9 slots of a muffin tin.
- Toss blueberries in 1 tbsp of flour and set aside.
- In a large mixing bowl, whisk together yogurt, eggs, vegetable oil, vanilla extract, and sugar. Whisk until smooth.
- Add all purpose flour, baking soda, baking powder and salt to the mixing bowl. Fold dry ingredients into wet with a rubber spatula.
- Fold in blueberries.
- Scoop about ⅓ cup of batter into each of 9 muffin cups.Top with more blueberries and a sprinkle of brown sugar.
- Bake at 350F for 26-28 minutes. Cool completely and enjoy!
Notes
- Cool muffins completely before freezing in an airtight container to preserve texture.
- Reheat muffins from frozen by covering with a damp paper towel in the microwave for 30-45 seconds.
- Either fresh or frozen blueberries can be used; toss blueberries in flour before folding to prevent sinking.
- Sprinkling brown sugar on top before baking adds a golden, slightly crisp finish.
- Vanilla yogurt may substitute plain yogurt for a flavor variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 151kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 40mg | 13% |
| Sodium | 325mg | 14% |
| Potassium | 57mg | 1% |
| Fiber | 0.01g | 0% |
| Sugar | 18g | 36% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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