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 Go to recipes By Stonyfield Vegetarian American Breads and Muffins Breakfasts BrunchWho 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 minutes Level: Easy Prep: 15 minutes Cook: 15 minutes Yields: 12 Muffins Print RecipeIngredients2 c all-purpose flour1 tsp baking soda1 tsp baking powder3/4 c sugar1/2 tsp salt1 tsp cinnamon2 eggs1 1/4 c Stonyfield Organic Whole Milk Greek Plain Yogurt1/2 stick of butter (melted)1 Tbsp lemon zest (grated)1 c blueberries (fresh or frozen)directionsStep 1Preheat the oven to 375° and butter the muffin tins.Step 2In a small mixing bowl, stir together the flour, baking soda, baking powder and salt.Step 3In another bowl, combine the sugar, yogurt, eggs, melted butter, cinnamon and lemon zest. Beat until thoroughly mixed.Step 4Add the dry ingredients and mix just until blended. Do not over mix.Step 5Gently fold in blueberries and then spoon the batter into the greased muffin tins, filling each cup about two thirds full.Step 6These should bake for about 15 minutes, or until the tops are browned, and a toothpick inserted into the middle comes out clean.Step 7When the muffins are done, let them cool in the pan. Remove and serve warm.