Side Items

Blueberry and Yogurt Muffins is for Breakfast.

Blueberry and Yogurt Muffins takes 10 minutes to prepare.

Blueberry and Yogurt Muffins takes 25 minutes to cook.

Blueberry and Yogurt Muffins makes 6 servings.

The ingredients for Blueberry and Yogurt Muffins are:

2 C Flour, white or whole wheat
1 C Granulated Sugar
1 tsp Baking Soda
1 tsp Baking Powder
0.5 C Dannon Light & Fit Nonfat Vanilla Yogurt
1 Egg
1 tsp Vanilla Extract
4 tbsp Butter melted
2 C Blueberries, fresh

Here is how you make Blueberry and Yogurt Muffins:

Preheat oven to 350.Grease or spray with Pam or line muffin cups to prevent sticking.Stir together flour, sugar, baking soda and baking powder. In separate bowl, combine yogurt, egg, vanilla, butter, and blueberries. Combine mixtures together gently ... mix well, but don't mash the blueberries. Batter will be very thick. Divide into prepared muffin cups.Bake for 25 minutes. May need to go an extra 5 for the jumbo size.Calorie info based on 6 jumbo muffins. Serving Size: 12 standard or 6 jumbo sized muffinsNumber of Servings: 6Recipe submitted by SparkPeople user RICHNJEN2001.

The nutritional information for Blueberry and Yogurt Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 394.8

• Total Fat: 8.9 g
• Cholesterol: 51.7 mg
• Sodium: 367.4 mg
• Total Carbs: 73.7 g
• Dietary Fiber: 2.4 g
• Protein: 6.2 g