Tested till perfect Blueberry Yogurt Muffins
Blueberry Yogurt Muffins
Photography by Matthew Kimura

Blueberry Yogurt Muffins

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2004

Recipe4 out of 5 based on 67 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 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
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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.

Nutritional Information Per muffin: about

cal 215 pro 5g total fat 6g sat. fat 1g
carb 35g fibre 1g sodium 282mg

% RDI:

calcium 7 iron 9 vit A 2 vit C 7
folate 15
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