Favourite Blueberry Yogurt Muffins

Moist, tender, and filled with recent blueberry taste, these Blueberry Yogurt Muffins are a favourite breakfast and snack to share with the children. Plus: They retailer SO properly for days.

Blueberry Yogurt Muffins

Utilizing yogurt in muffins has completely made me LOVE muffins a lot extra. The yogurt makes the feel mild, fluffy, and so tender. And on this recipe, it has the additional advantage of boosting the blueberry taste much more.

You can also make these to have for breakfast or snack, you’ll be able to freeze a number of the batch for a future meal, and you’ll serve them topped with butter, nut or seed butter, or a favourite jam.

Substances You Want

Right here’s a take a look at the substances you should make this recipe. Scroll right down to the top of the submit for the entire specifics.

• White entire wheat flour or a mix of all-purpose and entire wheat.
• Baking powder and soda to assist the muffins rise properly.
• Blueberry yogurt: You should utilize a thick model of blueberry yogurt as proven above or plain entire milk Greek yogurt.
• Honey or maple syrup: See the Notes for information on swapping in common sugar.
• Unsalted butter:  You’ll need to soften this and let it cool simply barely earlier than including to the batter.
• Eggs: I take advantage of massive eggs in baking. See the Notes on the finish of the recipe for the egg-free choice.
• Vanilla extract
• Blueberries: Contemporary or frozen ones work properly right here. I like utilizing frozen wild blueberries since their taste is so good. In case your berries are very massive, minimize them in half.
• Contemporary lemon zest or cinnamon are non-compulsory for extra taste.

Step-by-Step Directions

Beneath is an summary of the method of constructing the muffins. Scroll right down to the top of the submit for the specifics.

1. Stir collectively the dry substances.
2. Stir collectively the moist substances.
3. Gently fold them collectively.
4. Fold within the berries. Divide amongst a greased muffin pan and bake till cooked via and calmly golden brown.

How one can Retailer

Retailer cooled muffins in an hermetic container at room temperature for as much as 3 days, within the fridge for as much as 5 days, or freeze the muffins for a future week. Heat barely to serve from the fridge (they agency up a bit after they’re chilly so warming barely returns them to their softer texture).

Finest Ideas for Success

• Dairy-free: Use a nondairy Greek-style yogurt just like the plant-based choices from Siggis and a impartial oil like canola rather than the butter.
• Gluten-free: Sub cup-for-cup gluten-free flour rather than the wheat flours.
• Egg-free: Omit the eggs. Scale back the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
• I choose a thick Greek-yogurt on this recipe, although it would work with common. The muffins could also be slightly bit flatter.
• Cube up as wanted for youthful eaters.
• High with butter, nut butter, or jam as desired.

I’d love to listen to your suggestions on this recipe, so please remark and price the recipe!

• Preheat the oven to 375 levels F. Grease a 12-cup normal muffin pan with nonstick spray.

• In a medium bowl, stir collectively the flour, baking powder, baking soda, and salt.

• In one other bowl, stir collectively the yogurt, honey, butter, eggs, and vanilla.

• Gently stir the yogurt combination into the flour combination.

• Add the blueberries and lemon zest or cinnamon, if utilizing, stirring gently to mix.

• Divide batter among the many ready muffin tin, utilizing about ¼ cup batter in every cup.

• Bake for 16-18 minutes, or till the sides are calmly golden brown and a cake tester inserted into the middle comes out clear. Take away from oven, then switch muffins to a wire rack to chill absolutely.

• As soon as cooled, retailer in an hermetic container for as much as 3 days at room temperature. Retailer within the fridge in an hermetic container for as much as 5 days. Heat barely to serve from the fridge (they agency up a bit after they’re chilly so warming barely returns them to their softer texture).
• You may as well freeze the muffins in a freezer bag with as a lot air eliminated as potential for as much as 3 months. Thaw at room temperature or in 15-second increments within the microwave.
• Dairy-free: Use a nondairy Greek-style yogurt just like the plant-based choices from Siggis and a impartial oil like canola rather than the butter.
• Gluten-free: Sub cup-for-cup gluten-free flour rather than the wheat flours.
• Egg-free: Omit the eggs. Scale back the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
• Cube up as wanted for youthful eaters.
• High with butter, nut butter, or jam as desired.

Serving: 1muffin, Energy: 136kcal, Carbohydrates: 19g, Protein: 4g, Fats: 5g, Saturated Fats: 3g, Polyunsaturated Fats: 0.3g, Monounsaturated Fats: 1g, Trans Fats: 0.2g, Ldl cholesterol: 40mg, Sodium: 150mg, Potassium: 73mg, Fiber: 2g, Sugar: 8g, Vitamin A: 185IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 1mg