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Blueberry Yogurt Muffins

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  All purpose flour 2 Cup (32 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Orange juice 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Tablespoon
  Vanilla extract 1 Teaspoon
  Vanilla low fat yogurt 8 Ounce (1 Carton)
  Egg 1 Large, lightly beaten
  Blueberries 1 Cup (16 tbs), thawed (Fresh / Frozen)
  Cooking spray 1
  Sugar 1 Tablespoon

1. Preheat oven to 400°.
2. Combine first 5 ingredients in a large bowl; stir well, and make a well in center of mixture. Combine orange juice and next 4 ingredients in a bowl; stir well. Add to flour mixture, stirring just until moist. Gently fold in blueberries.
3. Divide batter evenly among 12 muffin cups coated with cooking spray; sprinkle 1 tablespoon sugar evenly over batter. Bake at 400° for 18 minutes or until golden. Remove from pans immediately; let cool on a wire rack.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1908 Calories from Fat 350

% Daily Value*

Total Fat 43 g66.1%

Saturated Fat 8.1 g40.6%

Trans Fat 0 g

Cholesterol 224.8 mg74.9%

Sodium 2459.3 mg102.5%

Total Carbohydrates 339 g113%

Dietary Fiber 10.4 g41.7%

Sugars 133.9 g

Protein 42 g83.3%

Vitamin A 9.6% Vitamin C 78.3%

Calcium 76% Iron 120.2%

*Based on a 2000 Calorie diet

Blueberry Yogurt Muffins Recipe