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Blueberry Yogurt Muffins

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.

Ready in: Level: Easy
Prep: Cook: Yields: 12 Muffins


  • 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)

Calories: 160, Calories from Fat: 45, Total Fat: 5g, Cholesterol: 45mg, Total Carbohydrate: 24g, Protein: 4g


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.