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.

Blueberry Yogurt Muffins

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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

    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 Whole Milk Greek Plain 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.