YOGURT BLUEBERRY MUFFINS RECIPES

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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

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.

BLUEBERRY MUFFINS RECIPE | ALTON BROWN | FOOD NETWORK



Blueberry Muffins Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     dessert

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12 muffins

Number Of Ingredients 10

12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup yogurt
1 1/2 cups fresh blueberries
Vegetable spray, for the muffin tins

Steps:

  • Preheat oven to 380 degrees F.
  • In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
  • In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
  • Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

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