Blueberry Yogurt Muffins Recipe

Name: Blueberry Yogurt Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. all-purpose flour; 3/4 c. sugar; 2 tsp. baking powder; 1/2 tsp. salt; 1 c. plain yogurt (room temperature); 1 tsp. baking soda; 1/2 c. margarine; 2 eggs, slightly beaten; 1 tsp. vanilla; 1 1/2 c. fresh or thawed and drained blueberries

Servings: persons

2 1/2 c. all-purpose flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. plain yogurt (room temperature)
1 tsp. baking soda
1/2 c. margarine
2 eggs, slightly beaten
1 tsp. vanilla
1 1/2 c. fresh or thawed and drained blueberries

1
Preheat oven.
2
Generously grease muffin pans.
3
In a large bowl, mix flour, sugar, baking powder, baking soda and salt.
4
With a pastry blender, cut in margarine until mixture resembles fine crumbs.
5
In a small bowl, stir yogurt until cream.
6
Blend in eggs and vanilla, pour all at once into flour mixture.
7
Stir until flour is just moistened.
8
Gently fold in blueberries.
9
Fill muffin cups 2/3 full.
10
Bake 15 to 20 minutes in 400u00b0 oven (don't burn!).
11
Serve warm.

884

kcal

Calories

Fat

176

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 10 ingredients. The key ingredients include: 2 1/2 c. all-purpose flour, 3/4 c. sugar, 2 tsp. baking powder, 1/2 tsp. salt, and more.

Yes, Blueberry Yogurt Muffins 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 Yogurt Muffins

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