BLUEBERRY STREUSEL MUFFINS WITH YOGURT
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
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
DANNON YOGURT MUFFINS (LOW-FAT)
Make and share this Dannon Yogurt Muffins (Low-Fat) recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- In large mixing bowl, combine flour, sugar, baking powder, soda, and salt.
- Gently stir in yogurt and milk, blending just until all dry ingredients are moistened.
- Fill lightly greased or paper-lined muffin cups 3/4 full.
- Bake at 400 for approximately 18 minutes or until nicely browned.
- Serve warm.
BEST 100 CALORIE BLUEBERRY MUFFINS
With all the focus on carbs, fat, diet shakes and the like, I think we have all forgotten: calories still count! These muffins are moist, delicious yet not too sweet. They are muffins, not cupcakes after all. Enjoy.
Provided by Shannon Felgner
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray.
- Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes.
Nutrition Facts : Calories 99.2 calories, Carbohydrate 22.1 g, Cholesterol 11.7 mg, Fat 0.5 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 68 mg, Sugar 12 g
BLUEBERRY YOGURT MUFFINS
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
Time 35m
Yield 6 muffins.
Number Of Ingredients 10
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.
LOW FAT BLUEBERRY MUFFINS WITH YOGURT
These are the best muffins I have ever made! Any flavor of yogurt that you want to put with blueberries will work; it doesn't have to be lemon. I have used blueberry, and strawberry cheesecake.
Provided by Chef Mom 5
Categories Breakfast
Time 35m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Combine flour, sugar, baking powder, baking soda and salt in large bowl.
- Combine egg whites, yogurt, applesauce, oil and zest. (The zest is optional. I don't add it).
- Stir wet mixture into dry mixture, just until moistened.
- Fold in blueberries (fresh or frozen).
- Divide into muffin cups.
- Bake for 25 minutes.
Nutrition Facts : Calories 155.6, Fat 2.9, SaturatedFat 0.3, Cholesterol 0.4, Sodium 215.1, Carbohydrate 30.6, Fiber 2, Sugar 13.7, Protein 3.4
GREEK YOGURT BLUEBERRY MUFFINS
Fat free, Greek honey vanilla yogurt is the secret to delicous homemade blueberry muffins.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups.
- In large bowl, beat milk, oil, yogurt and egg using wire whisk or fork. Stir in remaining ingredients except blueberries, until flour is moistened. Gently stir in blueberries. Divide batter evenly among muffin cups.
- Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.
Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 7 g, TransFat 0 g
LOW FAT BLUEBERRY MUFFINS
I found these online and am storing them here to try very soon. They look like they'd be fabulous with fresh blueberries! Plus each muffins contains only 137 calories and 2.9 grams of fat. I did change a couple of things to fit my dietary needs. If you use the soy milk these are dairy-free.
Provided by Kree6528
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
- In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
- In a small bowl, combine milk, canola oil and egg.
- Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries.
- Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
- Cool on wire rack.
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- In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
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- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.
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