GREEK YOGURT BLUEBERRY MUFFINS

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15 min Prep
30 min Total
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12 Servings

Fat free, Greek honey vanilla yogurt is the secret to delicous homemade blueberry muffins.


Ingredient List
  • Small check mark in a circle icon1/3 cup milk
  • Small check mark in a circle icon1/4 cup canola or vegetable oil
  • Small check mark in a circle icon1 container (6 oz) Greek Fat Free honey vanilla yogurt
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon1 3/4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/4 cup sugar
  • Small check mark in a circle icon1 tablespoon grated lemon peel
  • Small check mark in a circle icon1 tablespoon lemon juice
  • Small check mark in a circle icon2 1/2 teaspoons baking powder
  • Small check mark in a circle icon1/2 teaspoon baking soda
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon3/4 cup fresh or frozen (do not thaw) blueberries
Preparation
  1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups.
  2. 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.
  3. Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.
Tips
  • Bake and freeze these muffins for an easy treat. Place cooled muffins in a resealable plastic freezer bag and freeze up to 3 months. Thaw overnight at room temperature, or reheat in the microwave on High about 30 seconds.
  • Warm blueberry muffins and cut-up fresh fruit are terrific accompaniments with your favorite egg dish.