Brunch

Almond Blueberry Yogurt Muffins is for Dessert.

Almond Blueberry Yogurt Muffins takes 20 minutes to prepare.

Almond Blueberry Yogurt Muffins takes 30 minutes to cook.

Almond Blueberry Yogurt Muffins makes 18 servings.

The ingredients for Almond Blueberry Yogurt Muffins are:

- Blueberries - 1 pint
- Whole Wheat Flour - 1 cup
- Unbleached White Flour - 1 cup
- Almond Meal - 0.25 cup
- Plain Non Fat Yogurt - 1.5 cup
- Baking Powder - 1 tsp
- 1 Egg
- 1 Cup Sugar
- 1/3 Cup Canola Oil
- Vanilla Extract - 1 tsp
- Almond extract - 1 tsp

Here is how you make Almond Blueberry Yogurt Muffins:

Makes 18 Muffins- Mix together all wet ingredients, that includes the yogurt, oil, and egg. Once that is mixed add in your sugar.- Mix together in a separate bowl the white flour and the whole wheat flour, and also the baking soda. Add that mixture to your wet mixture. - Once you have that combined, add your vanilla and almond extract, along with the almond meal.- Fold in your fresh blueberries a quarter of the pint at a time and try not to squish them. At this time I added a sprinkle of nutmeg and cinnamon for some other flavors.Bake for 30 min at 350 degrees. Let cool for 5 minutes before removing from the tin. Number of Servings: 18Recipe submitted by SparkPeople user KRISTINCASA.

The nutritional information for Almond Blueberry Yogurt Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 170.1

• Total Fat: 5.6 g
• Cholesterol: 15.6 mg
• Sodium: 47.4 mg
• Total Carbs: 27.2 g
• Dietary Fiber: 1.9 g
• Protein: 3.7 g