Is there anything yogurt can’t do?
We love blueberries. We love yogurt. This recipe combines those two in the best way because adding yogurt not only helps to keep these muffins moist, but it also provides added calcium and protein.
What You’ll Need:
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
3/4 cups sugar
1/2 tsp salt
1 tsp cinnamon
1 1/4 cups Stonyfield Organic Whole Milk Greek Plain Yogurt
1/2 stick of butter (melted)
1 tbsp lemon zest (grated)
1 cup blueberries (fresh or frozen)
What To Do:
Preheat the oven to 375°F
Butter (or use a nonstick spray) the muffin tins lightly so the batter will not stick. In a small mixing bowl, stir together the flour, baking soda, baking powder and salt. In another bowl, combine the sugar, yogurt, eggs, melted butter, cinnamon and lemon zest. Beat until thoroughly mixed.
Add the dry ingredients and mix just until blended. Make sure not to over mix the batter! Gently fold in blueberries and then spoon the batter into the greased muffin tins, filling each cup about two thirds full.
Bake for about 15 minutes or until the tops are browned. Insert a toothpick into the middle of one of the muffins; if it comes out clean the muffins are done!
When the muffins are done, let them cool in the pan. Remove and serve warm. Enjoy!