Blueberry Yogurt Muffins

blueberry yogurt muffins 150 Author: Canadian Living Credits: blueberry yogurt muffins 150

To use frozen instead of fresh blueberries, keep them frozen until the last moment and fold them in with as few strokes as possible.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: April 2004

Ingredients

  • 2 1/4 cups all-purpose flour
  • 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 1 cup plain yogurt
  • 1 tablespoon grated orange rind
  • 1/4 cup orange juice
  • 1/4 cup vegetable oil
  • 1 1/2 cup fresh blueberry

Method

In large bowl, stir flour, sugar, baking powder, baking soda, salt and nutmeg. In separate bowl, whisk together eggs, yogurt, orange rind and juice and oil; pour over dry ingredients. Sprinkle with blueberries; stir just until dry ingredients are moistened.

Spoon into greased or paper-lined muffin cups, filling to top. Bake in centre of 375°F (190°C) oven until golden and tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 2 minutes. Transfer to rack and let cool completely.

Nutritional facts <b>Per muffin:</b> about

  • Sodium 282 mg
  • Protein 5 g
  • Calories 215.0
  • Total fat 6 g
  • Saturated fat 1 g
  • Total carbohydrate 35 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Blueberry Yogurt Muffins

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