Blueberry Yogurt Muffins Recipe | Yummly
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Blueberry Yogurt Muffins

KATIESERBINSKI(1)
Jacquelyn Lacefield: "I made about 19 mini muffins with this mixture. T…" Read More
9Ingredients
30Minutes
120Calories
Read Directions
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Description

Made with simple and healthy ingredients, these blueberry yogurt muffins are the perfect snack or breakfast on-the-go

Ingredients

US|METRIC
12 SERVINGS
  • 3/4 cup white flour
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 cup sugar
  • 1 cup old-fashioned oats
  • 1 egg
  • 1 cup yogurt ([I used blueberry flavor])
  • 1/2 cup fresh blueberries
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    Directions

    1. Preheat oven to 350 and line muffin pan with liners or spray with cooking spray.
    2. Whisk together dry ingredients in a large bowl and set aside.
    3. In a medium bowl, whisk together yogurt and egg. Slowly pour the wet ingredients into the dry ingredients and stir until just combined being careful not to over-mix.
    4. Gently fold in fresh blueberries to the batter. Using an ice-cream scoop, divide batter evenly among 12 muffin tins.
    5. Bake for 15-17 minutes or until a toothpick comes out clean.

    NutritionView More

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    120Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories120Calories from Fat20
    % DAILY VALUE
    Total Fat2g3%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol20mg7%
    Sodium140mg6%
    Potassium100mg3%
    Protein4g8%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate23g8%
    Dietary Fiber2g8%
    Sugars6g12%
    Vitamin A10%
    Vitamin C2%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    I made about 19 mini muffins with this mixture. The texture was incredible! I didn’t use oats nor blueberries, I substituted almond pulp (ground up almonds), added nutmeg and cinnamon, as well as chia seeds. They don’t have a traditionally sweet taste, but dunked in maple syrup, they’re perfect. Heads up: the longer the pre-cooked batter sits at room temperature, the more “runny” the final muffin becomes.

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