Blueberry Yogurt Muffins

Fluffy homemade muffins. Vaguely healthy.

 

Dotted with juicy blueberries, slathered with butter.

 

I spent my weekend at home (my first in 9 weeks!) doing nothing. Oh, but I made blueberry muffins.

 

Best Blueberry Yogurt Muffins slightly adapted from here

  • 1 cup all-purpose flour (I used half whole wheat pastry)
  • 6 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1/2 cup vanilla yogurt (I used Greek vanilla yogurt)
  • 3 tablespoons canola oil
  • 2 tablespoons 2% milk (I used vanilla almond milk)
  • 1/2 cup fresh or frozen blueberries

Preheat oven to 350°. 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 for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

Editor’s Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

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Comments
One Response to “Blueberry Yogurt Muffins”
  1. Sounds delicious! I’ll have to try these!

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