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
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 Whole Milk Greek Plain Yogurt
- 1/2 stick of butter (melted)
- 1 T lemon zest (grated)
- 1 c blueberries (fresh or frozen)
Preheat the oven to 375° and butter the muffin tins.
In a small mixing bowl, stir together the flour, baking soda, baking powder and salt.
In another bowl, combine the sugar, yogurt, eggs, melted butter, cinnamon and lemon zest. Beat until thoroughly mixed.
Add the dry ingredients and mix just until blended. Do not over mix.
Gently fold in blueberries and then spoon the batter into the greased muffin tins, filling each cup about two thirds full.
These should bake for about 15 minutes, or until the tops are browned, and a toothpick inserted into the middle comes out clean.
When the muffins are done, let them cool in the pan. Remove and serve warm.