Blueberry Yogurt Muffins
Blueberry Yogurt Muffins
Photography by Matthew Kimura
- Portion size: 12
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 215 |
| pro | 5 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 35 g |
| fibre | 1 g |
| sodium | 282 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 9 |
| vit A | 2 |
| vit C | 7 |
| folate | 15 |
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 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
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
