LEMON BLUEBERRY YOGURT MUFFINS RECIPES

Name: Blueberry Yogurt Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 muffins.
Ingredients: 1 cup all-purpose flour; 6 tablespoons sugar; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1 egg; 1/2 cup vanilla yogurt; 3 tablespoons canola oil; 2 tablespoons 2% milk; 1/2 cup fresh or frozen blueberries

BLUEBERRY YOGURT MUFFINS RECIPE: HOW TO MAKE IT

Blueberry Yogurt Muffins Recipe: How to Make It image

With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It’s easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. —Cindi Budreau, Neenah, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 muffins.

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/2 cup vanilla yogurt
3 tablespoons canola oil
2 tablespoons 2% milk
1/2 cup fresh or frozen blueberries

Steps:

In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 228 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 195mg sodium, CarbohydrateContent 33g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

LEMON-BLUEBERRY MUFFINS RECIPE | MYRECIPES

Lemon-Blueberry Muffins Recipe | MyRecipes image

Lemon-blueberry muffins, with a sour-sweet glaze and hint of nutmeg, are perfect any time of day.

Provided by Jean Kressy

Yield 1 dozen (serving size: 1 muffin)

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅛ teaspoon ground nutmeg
¼ cup butter
1 ¼ cups low-fat buttermilk
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
Cooking spray
1 tablespoon fresh lemon juice
½ cup powdered sugar

Steps:

Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.
Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.

Nutrition Facts : Calories 187 calories, CarbohydrateContent 32.6 g, CholesterolContent 30 mg, FatContent 4.8 g, FiberContent 1 g, ProteinContent 3.7 g, SaturatedFatContent 2.7 g, SodiumContent 264 mg

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