Karen'S Blueberry Yogurt Muffins Recipe

Name: Karen'S Blueberry Yogurt Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups flour; 1 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 2 eggs; 1 cup blueberry yogurt; 1 tablespoon grated orange rind; 1/4 cup orange juice; 1/4 cup vegetable oil; 1 1/2 cups blueberries

Servings: persons

2 1/4 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs
1 cup blueberry yogurt
1 tablespoon grated orange rind
1/4 cup orange juice
1/4 cup vegetable oil
1 1/2 cups blueberries

1
Whisk flour, sugar, baking powder, salt and nutmeg.
2
In separate bowl, whisk together eggs, yogurt, orange rind and juice and oil.
3
Pour over dry ingredients sprinkle with blueberries; stir just until dry ingredients are moistened.
4
Bake at 375 for about 25 min.
5
Tip to use frozen instead of fresh blueberries, keep them in the freezer until the last possible moment before folding them into the batter with as few strokes as possible.
6
For a fancy variation, gradually stir about 2 tsp OJ into 1/4 cup icing sugar;drizzle over cool muffins.
7
Sprinkle with a few fresh blueberries or grated orange rind if desired.

721

kcal

Calories

Fat

122

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: 2 1/4 cups flour, 1 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon nutmeg, and more.

Yes, Karen'S 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.

Karen'S Blueberry Yogurt Muffins

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