Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Blueberry Yogurt Muffins




Source of Recipe


adapted from Stonyfield Farms






Recipe Introduction


Who doesn’t enjoy a fresh blueberry muffin? Adding yogurt not only helps to keep these muffins moist, but it also provides added calcium and protein.






List of Ingredients



• 2 cups all-purpose flour (I use 1 c whole wheat pastry flour & 1 c whole grain flour)
  
• 1 teaspoon baking soda
  
• 1 teaspoon baking powder
  
• 1/4 cups sugar
  
• 1/2 teaspoon salt
  
• 1 teaspoon cinnamon
  
• 2 eggs (can substitute 2 egg whites for 1 egg)
  
• 1 1/4 cups Stonyfield lowfat plain yogurt
  
• 1/2 stick of butter, melted
  
• 1 tablespoon lemon zest, grated
  
• 1 cup blueberries, fresh or frozen
  






Instructions



1. Preheat the oven to 375ºF and butter the muffin tins.
   
2. In a small mixing bowl, stir together the flour, baking soda, baking powder and salt.
   
3. In another bowl, combine the sugar, yogurt, eggs, melted butter, cinnamon and lemon zest. Beat until thoroughly mixed.
   
4. Add the dry ingredients and mix just until blended. Do not over mix.
   
5. Gently fold in blueberries and then spoon the batter into the greased muffin tins, filling each cup about two thirds full.
   
6. These should bake for about 15 minutes, or until the tops are browned, and a toothpick inserted into the middle comes out clean. When the muffins are done, let them cool in the pan. Remove and serve warm.
   






Final Comments


Yields: 12 muffins

TIP: Dust blueberries with flour so they won't settle to the bottom of your muffin.