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.
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 Whole Milk Greek Plain Yogurt
- 1/2 stick of butter (melted)
- 1 T lemon zest (grated)
- 1 c blueberries (fresh or frozen)
Ingredients
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.
