Best 5 Blueberry Yogurt Muffins Cooking Light Recipes

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In the realm of sweet and wholesome breakfasts, blueberry yogurt muffins stand as delectable treats that effortlessly blend the goodness of fresh blueberries with the smooth richness of yogurt. These delectable muffins offer a delightful symphony of flavors that will tantalize your taste buds with each delightful bite. Whether you seek a quick and convenient grab-and-go breakfast option or an indulgent treat to savor during your leisurely weekend mornings, blueberry yogurt muffins, prepared with the guidance of our carefully curated collection of recipes, promise an exceptional culinary experience. Embark on a delightful journey as we unveil the secrets to creating perfectly moist and flavorful blueberry yogurt muffins, ensuring a delightful start to your day or a moment of pure indulgence whenever you desire.

Here are our top 5 tried and tested recipes!

BLUEBERRY YOGURT MUFFINS



Blueberry Yogurt Muffins image

With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It's easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. -Cindi Budreau, Neenah, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 muffins.

Number Of Ingredients 10

1 cup all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/2 cup vanilla yogurt
3 tablespoons canola oil
2 tablespoons 2% milk
1/2 cup fresh or frozen blueberries

Steps:

  • In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 228 calories, Fat 9g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY YOGURT MUFFINS



Blueberry Yogurt Muffins image

Make and share this Blueberry Yogurt Muffins recipe from Food.com.

Provided by Stinkerbell

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 13

2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup orange juice
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 (8 ounce) carton low-fat vanilla yogurt
1 large egg, lightly beaten
1 cup fresh blueberries or 1 cup frozen blueberries, thawed
cooking spray
1 tablespoon sugar

Steps:

  • Preheat oven to 400*F.
  • Combine flour, 1/3 cup sugar, baking powder, soda, and salt in a large bowl.
  • Make a well in the center.
  • Combine orange juice, oil, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist.
  • Gently fold in blueberries.
  • Spoon batter into 12 muffin cups that have been coated with cooking spray.
  • Sprinkle tops with 1 TBS sugar.
  • Bake for 18 minutes or until a wooden pick inserted in center comes out clean.
  • Remove from pans and place on wire rack.

Nutrition Facts : Calories 145, Fat 3, SaturatedFat 0.5, Cholesterol 18, Sodium 195.5, Carbohydrate 26.1, Fiber 0.9, Sugar 9.5, Protein 3.2

BLUEBERRY OATMEAL MUFFINS



Blueberry Oatmeal Muffins image

These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious-they're wonderful. -Donna Brockett, Kingfisher, Oklahoma

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

1-1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 large egg, lightly beaten
1 cup plain yogurt
1/4 cup butter, melted
1 cup fresh blueberries

Steps:

  • Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.

Nutrition Facts : Calories 167 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

BLUEBERRY STREUSEL MUFFINS WITH YOGURT



Blueberry Streusel Muffins with Yogurt image

This is one of the best muffins. They melt in your mouth and my son just loves them.

Provided by Diane Segal Teel

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon grated nutmeg
¼ cup white sugar
6 tablespoons butter, melted
1 egg
1 cup low-fat yogurt
1 tablespoon vanilla extract
1 cup blueberries
½ cup all-purpose flour
¼ cup white sugar
¼ cup chopped almonds
¼ cup butter
½ teaspoon almond extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. Divide batter evenly among prepared muffin tins.
  • Whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter.
  • Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 259.5 calories, Carbohydrate 32.5 g, Cholesterol 42.2 mg, Fat 12.2 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 243.1 mg, Sugar 11.4 g

BLUEBERRY-YOGURT MUFFINS (COOKING LIGHT)



Blueberry-Yogurt Muffins (Cooking Light) image

This recipe was on a card sent by Cooking Light magazine with a note saying this was an all-time reader favorite. Low fat and low sugar content too.

Provided by Bren in LR

Categories     Quick Breads

Time 40m

Yield 1 dozen

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
1 egg, lightly beaten
1/4 cup unsweetened orange juice
1 teaspoon vanilla extract
1 (8 ounce) carton low-fat vanilla yogurt
1 cup fresh blueberries (or frozen blueberries, thawed)
1 tablespoon sugar (topping)

Steps:

  • Combine first 5 ingredients in a large bowl; make a well in center of mixture.
  • Combine egg and next 4 ingredients; add to dry ingredients. Stir just until dry ingredients are moistened. Gently fold in blueberries.
  • Spoon batter evenly into 12 muffin cups coated with cooking spray; sprinkle 1 tablespoon sugar evenly over batter.
  • Bake at 400* for 18 minutes or until golden. Remove from pans immediately; cool on wire rack. 153 calories per muffin.

Nutrition Facts : Calories 1499.7, Fat 9.1, SaturatedFat 2.8, Cholesterol 191, Sodium 2348.3, Carbohydrate 313.6, Fiber 10.4, Sugar 114.2, Protein 38.6

Tips:

  • Mixing: Do not overmix the batter, as this can result in tough muffins. Fold in the blueberries gently to prevent crushing them.
  • Muffin Pan: Use a muffin pan that has been greased or lined with paper liners to prevent the muffins from sticking.
  • Baking: Be sure to preheat the oven before baking. Bake the muffins until a toothpick inserted into the center comes out clean.
  • Cooling: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  • Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

These blueberry yogurt muffins are a delicious and healthy snack or breakfast option. They are packed with blueberries and yogurt, which provide a good source of antioxidants and protein. The muffins are also low in calories and fat, making them a great choice for those watching their weight. With their moist and flavorful texture, these muffins are sure to become a favorite in your household.

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