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.
Servings: 12
Ingredients:
| 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% |
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2-1/4 cups (550 mL) all-purpose flour
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) each salt and nutmeg
2 eggs
1 cup (250 mL) plain yogurt
1 tbsp (15 mL) grated orange rind
1/4 cup (50 mL) each orange juice and vegetable oil
1-1/2 cups (375 mL) 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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