Blueberry Homemade Yogurt Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Blueberry Muffins:1 cup (240 ml) plain homemade yogurt (regular or low fat)1 large egg, lightly beaten1/4 cup (60 ml) canola or corn oil1/2 teaspoon pure vanilla extract2 cups (260 grams) all-purpose flour1/2 cup (100 grams) granulated white sugar1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 1/4 cups (100 grams) fresh or frozen blueberries*Note: If using frozen blueberries, do not thaw before adding them to batter
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.
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.
Nutritional Info 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
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