Blueberry Oatyogurt Muffins Recipes

BLUEBERRY YOGURT MUFFINS

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.

BLUEBERRY STREUSEL MUFFINS WITH YOGURT

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.

BLUEBERRY OAT/YOGURT MUFFINS

Steps:

• Mix oats with yogurt and cottage cheese.
• Mix flour, baking powder and soda.
• Add beaten egg, sugar and butter to oat mixture.
• Add flour and mix well.
• Fold in berries.
• Bake 400 degrees for 18 minutes.

YOGURT BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven 350°.
• Line 12 muffin cups with paper liners or spray with Pam.
• Measure yogurt into medium bowl and mix in baking soda, it will foam and it is supposed too; set aside.
• In a large bowl beat together sugar, eggs and oil.
• Add bran and vanilla.
• In a separate bowl mix together flour and baking powder.
• Gradually add the flour and yogurt mixtures alternately to the sugar mixture.
• Fold in blueberries.
• Bake 20-35 minutes.
• Makes 12 very large muffins or 18 large muffins.

BLUEBERRY YOGURT MUFFINS

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.

BLUEBERRY YOGURT MUFFINS

Steps:

• In a medium mixing bowl, stir together dry ingredients.
• Combine remaining ingredients except blueberries; add to dry mixture.
• Fold blueberries into muffin batter.
• Put into muffin cups and sprinkle with additional sugar.
• Bake at 400 degrees for 18 minutes.

BLUEBERRY LEMON YOGURT MUFFINS

Steps:

• Whisk flour, sugar, baking powder, salt and nutmeg.
• In separate bowl, whisk together eggs, yogurt, lemon 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 minute
• Stir 4 tsp lemon juice into 1/2 cup icing sugar;drizzle over cool muffins.