Blueberry Muffins With Lemon Yogurt Icing Recipe Recipe

Name: Blueberry Muffins With Lemon Yogurt Icing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. blueberries; 3/4 c. all-purpose flour; 3/4 c. whole wheat flour; 1 teaspoon baking soda; 1 teaspoon grnd cinnamon; 1/4 teaspoon grnd cloves; 1 egg; 1/4 c. plain nonfat yogurt; 2 tbsp. vegetable oil; 3/4 c. sugar; 1/2 c. water

Servings: persons

1 1/2 c. blueberries
3/4 c. all-purpose flour
3/4 c. whole wheat flour
1 teaspoon baking soda
1 teaspoon grnd cinnamon
1/4 teaspoon grnd cloves
1 egg
1/4 c. plain nonfat yogurt
2 tbsp. vegetable oil
3/4 c. sugar
1/2 c. water

1
Line muffin pans (12 c.) with paper bake c.. Stir together flour, baking soda, cinnamon and cloves.
2
In a separate bowl, beat egg; add in yogurt, oil and sugar.
3
Beat well.
4
Alternately add in water and dry ingredients to yogurt mix, stir till well combined.
5
Mix in blueberries.
6
Spoon batter into prepared muffin pans.
7
Bake in 375 F. oven for 20-25 min or possibly till toothpick inserted in center comes out clean.
8
Remove to wire rack to cold.
9
Spread with Lemon Yogurt Icing.

656

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 c. blueberries, 3/4 c. all-purpose flour, 3/4 c. whole wheat flour, 1 teaspoon baking soda, and more.

Yes, Blueberry Muffins With Lemon Yogurt Icing Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Muffins With Lemon Yogurt Icing Recipe

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