Strawberry Blueberry Yogurt Muffins

More sharing options

Share on Twitter

4.3 of 5 (23)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 171.1

Total Fat: 5.2 g
Cholesterol: 46.4 mg
Sodium: 208.4 mg
Total Carbs: 27.5 g
Dietary Fiber: 2.3 g
Protein: 4.4 g

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

Introduction

Recipe from Stonyfield Farm Yogurt, so yummy and nutritious. I may add more berries next time though. Recipe from Stonyfield Farm Yogurt, so yummy and nutritious. I may add more berries next time though.

Minutes to Prepare: 10

Minutes to Cook: 25

Number of Servings: 12

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup sugar

1 1/2 teaspoons baking soda

2 eggs

1 cup plain Stonyfield Farm Yogurt

1/4 cup butter, room temperature

1 teaspoon vanilla

1 cup chopped strawberries, fresh or frozen

1/2 cup blueberries

Directions

Preheat oven to 375°F. Grease a 12 muffin tin or line it with paper baking cups. In a large bowl, sift together flour, sugar and baking soda. In another bowl, stir together eggs, yogurt, melted butter and vanilla until blended. Toss the strawberries with the flour mixture.
Pour the egg mixture into the flour mixture and stir until the flour is just moistened. The batter will be lumpy. Spoon the batter into the muffin cups. Bake for 20-25 minutes, or until the tops are golden brown.

Number of Servings: 12

Recipe submitted by SparkPeople user SHANNONCROOK22.