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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By Stonyfield

• Vegetarian
• American
• Breads and Muffins
• Quick Meals
• Breakfasts
• Brunch
• Mother's Day

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 minutes

Level: Easy

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Prep: 15 minutes

Cook: 15 minutes

Yields: 12 Muffins

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Ingredients

• 2 c all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 3/4 c sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 eggs
• 1 1/4 c Stonyfield Organic Whole Milk Greek Plain Yogurt
• 1/2 stick of butter (melted)
• 1 Tbsp 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.