My kids are kinda hooked on muffins. It’s nice, because the older ones can whip up a box mix (or even make some from scratch) all by themselves, but we all know muffins ain’t the healthiest thing in the whole world, right? Especially the really good muffins – you know, those huge ones you get from the bakery that you know are packed with fat. My oldest son and I adapted America’s Test Kitchen’s blueberry muffin recipe the other day, cutting the sugar in half and adding in some Greek yogurt for a smattering of protein. As a happy accident, the yogurt gave these muffins that great bakery texture – smooth and tender, but a little dense (almost like a pound cake) instead of just crumbly – without any added oil. In fact, they came out so moist I’m thinking you could experiment with even less oil than the recipe calls for…
I was really happy with how the yogurt muffins turned out, so I might start adding yogurt to my other baked goods.
Blueberry Yogurt Muffins
- 3/4 cup Blueberries
- 1 & 1/4 cup Flour
- 1 & 1/8 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 5 tablespoons Sugar
- 5.3 oz Blueberry Greek Yogurt
- 1/4 cup Oil
- 1 tablespoon Orange Juice
- 1/4 cup Milk
- 3/4 teaspoon Vanilla
- 1 Egg
- 2 tablespoons Sugar
- 1 tablespoons Cinnamon
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- Preheat oven to 375 degrees.
- Mix flour, baking powder, salt and sugar.
- Toss in blueberries (if using frozen, do not thaw first).
- Mix all other ingredients until well combined.
- Pour wet ingredients into dry, and stir gently until just combined.
- Scoop into greased or lined muffin tins and sprinkle with cinnamon sugar if desired.
- Bake for 18-22 minutes or until lightly browned.
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