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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 196.0
  • Total Fat: 6.9 g
  • Cholesterol: 76.1 mg
  • Sodium: 184.9 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 5.7 g

View full nutritional breakdown of Blueberry Homemade Yogurt Muffins calories by ingredient
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Blueberry Homemade Yogurt Muffins



Introduction

These Blueberry Muffins are always quick to disappear. They are low in saturated fat yet still moist and flavorful. The surprise ingredient in these muffins is yogurt. Yogurt, as you probably know, is good for our bodies plus it has the ability to make muffins tender and moist with an almost bread-like texture. I used homemade lowfat plain yogurt. This wonderful recipe is adapted from Gail Sher's cookbook From a Baker's Kitchen. 
These Blueberry Muffins are always quick to disappear. They are low in saturated fat yet still moist and flavorful. The surprise ingredient in these muffins is yogurt. Yogurt, as you probably know, is good for our bodies plus it has the ability to make muffins tender and moist with an almost bread-like texture. I used homemade lowfat plain yogurt. This wonderful recipe is adapted from Gail Sher's cookbook From a Baker's Kitchen. 

Number of Servings: 12

Ingredients

    Blueberry Muffins:

    1 cup (240 ml) plain homemade yogurt (regular or low fat)

    1 large egg, lightly beaten

    1/4 cup (60 ml) canola or corn oil

    1/2 teaspoon pure vanilla extract

    2 cups (260 grams) all-purpose flour

    1/2 cup (100 grams) granulated white sugar

    1 teaspoon baking powder

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    1 1/4 cups (100 grams) fresh or frozen blueberries

    *Note: If using frozen blueberries, do not thaw before adding them to batter

Directions

Blueberry Muffins: Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or line 12 muffin cups with paper liners.

In a large measuring cup or bowl whisk together the yogurt, lightly beaten egg, oil, and vanilla extract. 

In another large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Remove 1 tablespoon of the dry ingredients and toss it with the blueberries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently stir in the blueberries. Do not over mix the batter or tough muffins will result. 

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. 

Makes 12 muffins.

Adapted From:

Sher, Gail. From a Baker's Kitchen. Aris Books. Berkeley: 1984.


Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user ANGEL911911.






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