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Jacky's Fruit and Yogurt Muffins

"These are very moist muffins. Match the type of yogurt to the type of fruit you are using. "
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Ingredients

35 m servings 205 cals
Original recipe yields 12 servings (1 dozen)

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
  3. Bake in preheated oven for 25 minutes.

Nutrition Facts


Per Serving: 205 calories; 4.5 g fat; 38.1 g carbohydrates; 3.6 g protein; 26 mg cholesterol; 179 mg sodium. Full nutrition

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Reviews

Read all reviews 275
  1. 336 Ratings

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Most helpful positive review

My daughter is a blueberry fanatic. She loves this recipe. I suggest adding a tsp or 2 of milk to get all of the dry ingredients incorporated. Also, I found that I get about a dozen in a half...

Most helpful critical review

These were just OK. Since the yogurt I typically buy comes in 6 oz containers (not 8), I used one container and part of another. I ended up getting 16 muffins. After 25 minutes, the tops were...

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My daughter is a blueberry fanatic. She loves this recipe. I suggest adding a tsp or 2 of milk to get all of the dry ingredients incorporated. Also, I found that I get about a dozen in a half...

These were easy and awesome. I substituted splenda baking sugar mix and used whole wheat flower to make a healthier muffin. For those who complained about a lack of a crispy top I have a sugge...

I used banana, natural (plain) yogurt, a dash of maple syrup & some chopped pecans. I also halved the amount of melted butter to cut some of the fat. I can't wait to make some with the Summer ...

This recipe has to be one of the best muffin recipes I have ever tried. I make these muffins at least once a month! Instead of the 12 muffins that the recipe calls for I use a huge six-muffin ...

A moist, tasty and versatile muffin recipe. I have made them several times with varying ingredients. Non-fat yogurt works well, and substituting canola oil for the butter cuts down on the satu...

Very moist, very delicious! I used whole wheat flour and substituted half the amount of sugar with Splenda. I used fat free strawberry yogurt and made half the batter with blueberries and the ot...

I used fresh blueberries & plain yogurt. Not a bad muffin, for using yogurt. These rose just enough that they developed a nice round crown, but not a large crunchy top, like I prefer. Next time...

So yummy! I used half whole wheat flour, and a Splenda mix for the sugar. Still turned out great. I made them with peach yogurt and diced strawberries and they were moist and flavorful. Will...

It tastes like the ultimate, best blueberry muffin. They're great- exactly what I've been looking for. :)