Blueberry Yogurt Muffins

By The Canadian Living Test Kitchen

Tested till perfect

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Blueberry Yogurt MuffinsTo use frozen instead of fresh blueberries, keep them frozen until the last moment and fold them in with as few strokes as possible.3 out of5based on5 ratings. 16 user reviews.
Blueberry Yogurt Muffins

Blueberry Yogurt Muffins
Photography by Matthew Kimura

This recipe makes 12 servings

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Nutritional Info
Per muffin: about -
cal 215215 cal
pro 5 g5g pro
total fat 6 g6g total fat
sat. fat 1 g1g sat. fat
carb 35 g35g carb
fibre 1 g1g fibre
sodium 282 mg282mg sodium
% RDI: -
calcium 77 calcium
iron 99 iron
vit A 22 vit A
vit C 77 vit C
folate 1515 folate

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

Ingredients

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

Preparation

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 :

Variation
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

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