Blueberry Yogurt Muffins

Rating: 
3.88889
Average: 3.9 (9 votes)
Like it:

Who doesn't enjoy a fresh blueberry muffin? Adding yogurt not only helps to keep these muffins moist, but it also provides added calcium and protein.

160
Calories
5g
Fat
4g
Protein
12
Muffins

Ingredients

2 c all-purpose flour
1 t baking soda
1 t baking powder
3/4 c sugar
1/2 t salt
1 t cinnamon
2 eggs
1 1/4 c Stonyfield Organic Low Fat Plain or Blueberry Yogurt
1/2 stick of butter (melted)
1 T lemon zest (grated)
1 c blueberries (fresh or frozen)
Nutrition Information: 
Calories: 
160
Calories from Fat: 
45
Total Fat: 
5g
Cholesterol: 
45mg
Total Carbohydrate: 
24g
Protein: 
4g

Preparation:

Step 1

Preheat the oven to 375° and butter the muffin tins.

Step 2

In a small mixing bowl, stir together the flour, baking soda, baking powder and salt.

Step 3

In another bowl, combine the sugar, yogurt, eggs, melted butter, cinnamon and lemon zest. Beat until thoroughly mixed.

Step 4

Add the dry ingredients and mix just until blended. Do not over mix.

Step 5

Gently fold in blueberries and then spoon the batter into the greased muffin tins, filling each cup about two thirds full.

Step 6

These should bake for about 15 minutes, or until the tops are browned, and a toothpick inserted into the middle comes out clean.

Step 7

When the muffins are done, let them cool in the pan. Remove and serve warm.

Ingredients

2 c all-purpose flour
1 t baking soda
1 t baking powder
3/4 c sugar
1/2 t salt
1 t cinnamon
2 eggs
1 1/4 c Stonyfield Organic Low Fat Plain or Blueberry Yogurt
1/2 stick of butter (melted)
1 T lemon zest (grated)
1 c blueberries (fresh or frozen)
Nutrition Information: 
Calories: 
160
Calories from Fat: 
45
Total Fat: 
5g
Cholesterol: 
45mg
Total Carbohydrate: 
24g
Protein: 
4g

Comments and Reviews

Comments

Recipe Review Rating: 
5
Average: 5 (1 vote)
we love them having then all the time

Recipe Review Rating: 
2
Average: 2 (1 vote)
I do not feel that these muffins are sweet enough. Even though I do try to cut back on my sugar intake, these just really don't taste all that appetizing. I kept thinking that I put the wrong amount of sugar in them, but it was the right amount, just not enough, in my opinion.

Recipe Review Rating: 
4
Average: 4 (1 vote)
These muffins are great, they are not overly sweet but they are delicious and easy.

Recipe Review Rating: 
4
Average: 4 (1 vote)
If I fill standard muffins tins 2/3 full I end up with 14 muffins.. I use fresh blueberries which are usually larger than frozen -- They taste great-- Batter is really tight too ..

Recipe Review Rating: 
5
Average: 5 (1 vote)
We made these in mini muffin tins (baked 8-9 minutes instead of 15), and my kids loved having one for snack. They were delicious, and they keep asking if we have more!