Blueberry Yogurt Muffins
Blueberry Yogurt Muffins takes about 35 minutes from beginning to end. One portion of this dish contains roughly 4g of protein, 8g of fat, and a total of 222 calories. This lacto ovo vegetarian recipe serves 6 and costs 27 cents per serving. This recipe is liked by 1981 foodies and cooks. Many people really liked this side dish. A mixture of canolan oil, salt, egg, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Taste of Home. Overall, this recipe earns a rather bad spoonacular score of 32%. If you like this recipe, you might also like recipes such as Blueberry Yogurt Muffins, Blueberry Yogurt Muffins, and Greek Yogurt Blueberry Muffins.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup fresh or frozen blueberries
3 tablespoons canola oil
1 egg
1 cup all-purpose flour
2 tablespoons 2% milk
1/4 teaspoon salt
6 tablespoons sugar
1/2 cup vanilla yogurt
Equipment:
bowl
muffin liners
toothpicks
wire rack
frying pan
Cooking instruction summary:
Directions In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins. Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter. Originally published as Blueberry Yogurt Muffins in ReminisceFebruary/March 2009, p 52 Nutritional Facts 1 muffin equals 228 calories, 9 g fat (1 g saturated fat), 38 mg cholesterol, 195 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries.
2. Fill greased or paper-lined muffin cups three-fourths full.
3. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
4. Serve warm.
Nutrition Information:
covered percent of daily need
Related Videos:
Blueberry Lemon Yogurt Muffins
