Blueberry Yogurt Muffins Recipes

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BLUEBERRY YOGURT MUFFINS



Blueberry Yogurt Muffins image

Make and share this Blueberry Yogurt Muffins recipe from Food.com.

Provided by BeccaB3c

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1/2 cup orange juice
1 tablespoon oil
1 teaspoon vanilla
1 (8 ounce) carton low-fat vanilla yogurt
1 1/2 cups blueberries

Steps:

  • In a medium mixing bowl, stir together dry ingredients.
  • Combine remaining ingredients except blueberries; add to dry mixture.
  • Fold blueberries into muffin batter.
  • Put into muffin cups and sprinkle with additional sugar.
  • Bake at 400 degrees for 18 minutes.

BLUEBERRY YOGURT MUFFINS



Blueberry Yogurt Muffins image

Make and share this Blueberry Yogurt Muffins recipe from Food.com.

Provided by Stinkerbell

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 13

2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup orange juice
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 (8 ounce) carton low-fat vanilla yogurt
1 large egg, lightly beaten
1 cup fresh blueberries or 1 cup frozen blueberries, thawed
cooking spray
1 tablespoon sugar

Steps:

  • Preheat oven to 400*F.
  • Combine flour, 1/3 cup sugar, baking powder, soda, and salt in a large bowl.
  • Make a well in the center.
  • Combine orange juice, oil, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist.
  • Gently fold in blueberries.
  • Spoon batter into 12 muffin cups that have been coated with cooking spray.
  • Sprinkle tops with 1 TBS sugar.
  • Bake for 18 minutes or until a wooden pick inserted in center comes out clean.
  • Remove from pans and place on wire rack.

Nutrition Facts : Calories 145, Fat 3, SaturatedFat 0.5, Cholesterol 18, Sodium 195.5, Carbohydrate 26.1, Fiber 0.9, Sugar 9.5, Protein 3.2

BLUEBERRY YOGURT MUFFINS



Blueberry Yogurt Muffins 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

Time 35m

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, Fat 9g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY STREUSEL MUFFINS WITH YOGURT



Blueberry Streusel Muffins with Yogurt image

This is one of the best muffins. They melt in your mouth and my son just loves them.

Provided by Diane Segal Teel

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon grated nutmeg
¼ cup white sugar
6 tablespoons butter, melted
1 egg
1 cup low-fat yogurt
1 tablespoon vanilla extract
1 cup blueberries
½ cup all-purpose flour
¼ cup white sugar
¼ cup chopped almonds
¼ cup butter
½ teaspoon almond extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. Divide batter evenly among prepared muffin tins.
  • Whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter.
  • Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 259.5 calories, Carbohydrate 32.5 g, Cholesterol 42.2 mg, Fat 12.2 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 243.1 mg, Sugar 11.4 g

BANANA-BLUEBERRY MUFFINS WITH GREEK YOGURT



Banana-Blueberry Muffins with Greek Yogurt image

With blueberries in season, what better way to prepare them than to combine with a banana muffin base? The use of whole wheat flour and replacing much of the sugar in a traditional banana muffin recipe with natural sources like honey, Greek yogurt, and applesauce results in a moist, dense texture. These banana-blueberry muffins make a light, satisfying breakfast or dessert.

Provided by aschwarz16

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 14

1 cup mashed ripe bananas
¼ cup honey
¼ cup unsweetened applesauce
¼ cup packed brown sugar
¼ cup plain Greek yogurt
3 tablespoons skim milk
2 tablespoons vegetable oil
1 tablespoon molasses
1 tablespoon white sugar
1 ½ cups white whole wheat flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup frozen blueberries
2 teaspoons all-purpose flour, or as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners.
  • Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter.
  • Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.

Nutrition Facts : Calories 153 calories, Carbohydrate 30.9 g, Cholesterol 1 mg, Fat 3.1 g, Fiber 2.8 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 206.2 mg, Sugar 16.5 g

GREEK YOGURT BLUEBERRY MUFFINS



Greek Yogurt Blueberry Muffins image

Fat free, Greek honey vanilla yogurt is the secret to delicous homemade blueberry muffins.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 12

1/3 cup milk
1/4 cup canola or vegetable oil
1 container (6 oz) Greek Fat Free honey vanilla yogurt
1 egg
1 3/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
1 tablespoon lemon juice
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fresh or frozen (do not thaw) blueberries

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups.
  • In large bowl, beat milk, oil, yogurt and egg using wire whisk or fork. Stir in remaining ingredients except blueberries, until flour is moistened. Gently stir in blueberries. Divide batter evenly among muffin cups.
  • Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.

Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 7 g, TransFat 0 g

BLUEBERRY LEMON YOGURT MUFFINS RECIPE BY TASTY



Blueberry Lemon Yogurt Muffins Recipe by Tasty image

Here's what you need: cooking spray, large eggs, sugar, plain greek yogurt, unsweetened applesauce, honey, vanilla extract, lemon zest, lemon juice, whole wheat flour, baking soda, baking powder, salt, blueberry

Provided by Betsy Carter

Categories     Breakfast

Yield 12 muffins

Number Of Ingredients 14

cooking spray
3 large eggs
⅓ cup sugar
½ cup plain greek yogurt
¼ cup unsweetened applesauce
2 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons lemon zest
¼ cup lemon juice
1 ½ cups whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup blueberry

Steps:

  • Grease a muffin tin of muffin liners with cooking spray. Set aside.
  • In a large mixing bowl, whisk together eggs and sugar.
  • Preheat oven to 350˚F (180˚C).
  • Add Greek yogurt, applesauce, honey, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
  • Stir in flour, baking soda, baking powder and salt.
  • Gently fold in blueberries.
  • Distribute batter evenly among prepared muffin cups, filling about ¾ of the way full. Top with additional blueberries if desired.
  • Bake muffins for 20-25 minutes.
  • Cool muffins in pan for 10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 112 calories, Carbohydrate 20 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, Sugar 10 grams

BLUEBERRY-YOGURT MUFFINS



Blueberry-Yogurt Muffins image

Make moist cinnamon-scented Blueberry-Yogurt Muffins as part of your breakfast. Blueberry-Yogurt Muffins feature fresh blueberries and raspberry yogurt.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 1 doz. or 12 servings, one muffin each.

Number Of Ingredients 10

1-1/2 cups flour
1/2 cup creamy wheat (enriched farina) hot cereal (1-min., 2-1/2-min. or 10-min. cook time), uncooked
1/2 cup sugar
1 Tbsp. baking powder
1 tsp. ground cinnamon
1 container (6 oz.) raspberry nonfat yogurt
1 cup cholesterol-free egg product
1/4 cup fat-free milk
3 Tbsp. margarine, melted
3/4 cup blueberries

Steps:

  • Preheat oven to 400°F. Mix flour, cereal, sugar, baking powder and cinnamon in large bowl; set aside. Beat yogurt, egg product, milk and margarine with wire whisk until well blended. Add to flour mixture; stir just until moistened. Gently stir in blueberries.
  • Spoon evenly into 12 lightly greased or paper-lined medium muffin cups.
  • Bake 18 to 20 min. or until golden brown. Serve warm.

Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 0.5 g, TransFat 0.5 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.8646 g, Sugar 0 g, Protein 4 g

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