Yogurt And Berry Muffins Recipes

MIXED BERRY GREEK YOGURT MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Use one regular size muffin pan (12 muffins). Line muffin cups with muffin liners.
• In a medium bowl, mix together flour, white sugar, salt, and baking powder.
• In a separate large bowl, add vegetable oil, 2 eggs, and Greek yogurt and whisk to combine.
• Add flour mixture from step 2 to the liquid mixture in step 3 and mix just enough to combine.
• In a separate medium size bowl (the one you used in step 2), combine berries with 2 tablespoons of flour. This is supposed to prevent berries from clumping together and sinking. Fold in the berries into the batter.
• To make the streusel topping, combine brown sugar, flour, cinnamon, and butter in a small bowl. Mix until you have crumb-like mixture.
• Fill muffin cups with the muffin batter about 3/4 full. Sprinkle the streusel topping over muffins.
• Bake for about 20 minutes in the oven.

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.

ORANGE-BERRY YOGURT MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk yogurt, orange juice, applesauce, egg whites, egg and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake 24-26 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. 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.

YOGURT AND BERRY MUFFINS

Steps:

• Preheat your oven to 200oC and line 12 muffin tins with muffin cases.
• In a large bowl, eat the eggs until frothy.
• Gradually add the sugar while beating and slowly pour in the oil while still beating. Add the extract and beat to incorporate.
• Add in the yogurt and beat until smooth. (If your yogurt is overly sweet, you might like to reduce the sugar amount).
• Add in the flour and berries, carefully fold inches Don't over mix as the muffins won't rise very high and will be more stodgy than fluffy.
• Scoop batter into prepared muffin cups with a large tablespoon.
• Bake in your preheated oven for 18-22 minutes.
• Don't eat until slightly cooled - the berries are hot!

YUMMY YOGURT BERRY MUFFINS

Steps:

• Preheat oven to 375°F.
• Grease 18 large muffin tins.
• In a large bowl, mix flour, sugar, cinnamon, salt and baking powder.
• In another bowl, whisk eggs, and add the rest of the ingredients.
• Pour wet ingredients over dry and mix until moistened.
• Bake for about 25 to 30 minutes or until a toothpick inserted comes out clean.
• Remove from muffin tin and let cool.
• Glaze:.
• Stir orange juice into 1/3 cup of icing sugar and pour over muffins.