Blueberry Yogurt Muffins
- Portion size: 12
This recipe makes 12 servings
|Per muffin: about||-|
|total fat||6 g|
|sat. fat||1 g|
To use frozen instead of fresh blueberries, keep them frozen until the last moment and fold them in with as few strokes as possible.
- 2-1/4 cups 2-1/4cupsall-purpose flour
- 3/4 cup 3/4cupgranulated sugar
- 1 tbsp 1tbspbaking powder
- 1 tsp 1tspbaking soda
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tspnutmeg
- 2 2eggeggs
- 1 cup 1cupplain yogurt
- 1 tbsp 1tbspgrated orange rind
- 1/4 cup 1/4cuporange juice
- 1/4 cup 1/4cupvegetable oil
- 1-1/2 cups 1-1/2cupsfresh blueberryfresh blueberries
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.
Additional information :
Blueberry Yogurt Whole Wheat Muffins: Substitute 1 cup (250 mL) whole wheat flour for 1 cup (250 mL) of the all-purpose flour.
Source : Canadian Living Magazine: April 2004