Almond Blueberry Yogurt Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
- Blueberries - 1 pint- Whole Wheat Flour - 1 cup - Unbleached White Flour - 1 cup - Almond Meal - 0.25 cup - Plain Non Fat Yogurt - 1.5 cup - Baking Powder - 1 tsp- 1 Egg- 1 Cup Sugar- 1/3 Cup Canola Oil- Vanilla Extract - 1 tsp - Almond extract - 1 tsp
Makes 18 Muffins
- Mix together all wet ingredients, that includes the yogurt, oil, and egg. Once that is mixed add in your sugar.
- Mix together in a separate bowl the white flour and the whole wheat flour, and also the baking soda. Add that mixture to your wet mixture.
- Once you have that combined, add your vanilla and almond extract, along with the almond meal.
- Fold in your fresh blueberries a quarter of the pint at a time and try not to squish them. At this time I added a sprinkle of nutmeg and cinnamon for some other flavors.
Bake for 30 min at 350 degrees. Let cool for 5 minutes before removing from the tin.
Number of Servings: 18
Recipe submitted by SparkPeople user KRISTINCASA.
- Mix together all wet ingredients, that includes the yogurt, oil, and egg. Once that is mixed add in your sugar.
- Mix together in a separate bowl the white flour and the whole wheat flour, and also the baking soda. Add that mixture to your wet mixture.
- Once you have that combined, add your vanilla and almond extract, along with the almond meal.
- Fold in your fresh blueberries a quarter of the pint at a time and try not to squish them. At this time I added a sprinkle of nutmeg and cinnamon for some other flavors.
Bake for 30 min at 350 degrees. Let cool for 5 minutes before removing from the tin.
Number of Servings: 18
Recipe submitted by SparkPeople user KRISTINCASA.
Nutritional Info Amount Per Serving
- Calories: 170.1
- Total Fat: 5.6 g
- Cholesterol: 15.6 mg
- Sodium: 47.4 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 1.9 g
- Protein: 3.7 g
Member Reviews