Blueberry Yogurt Muffins

By Stonyfield

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: 30 mins

Level: Easy

Prep: 15 mins

Cook: 15 mins

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)
  • directions

    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.

    make it with yogurt instead!