Karen’s Blueberry Yogurt Muffins
At a Glance
- Cook
- 25 min
- Total
- 35 min
- Servings
- 18.00 muffins
Categories
- Breakfast
- Dessert
- Muffins
- Baking
Dietary
- Vegetarian
Allergens
- Wheat
- Eggs
- Milk
Servings & Nutrition
Original recipe serves 18. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Karen's Blueberry Yogurt Muffins brings together 2 1/4 cups flour, 1 cup sugar, 1 tablespoon baking powder in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 18 servings.
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Equipment
Mixing bowls, whisk, muffin tin, oven
Ingredients
- 2 1/4 cups flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 eggs
- 1 cup blueberry yogurt
- 1 tablespoon grated orange rind
- 1/4 cup orange juice
- 1/4 cup vegetable oil
- 1 1/2 cups blueberries
Instructions
Whisk flour, sugar, baking powder, 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.
Bake at 375 for about 25 min.
Tip to use frozen instead of fresh blueberries, keep them in the freezer until the last possible moment before folding them into the batter with as few strokes as possible.
For a fancy variation, gradually stir about 2 tsp OJ into 1/4 cup icing sugar;drizzle over cool muffins.
Sprinkle with a few fresh blueberries or grated orange rind if desired.
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