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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

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  • 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.

  • Bake in preheated oven for 25 minutes.

Nutrition Facts

205.1 calories; protein 3.6g 7% DV; carbohydrates 38.1g 12% DV; fat 4.5g 7% DV; cholesterol 25.8mg 9% DV; sodium 179.3mg 7% DV. Full Nutrition

Reviews (281)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/08/2003
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 muffins when I make them. Read More
(113)

Most helpful critical review

Rating: 3 stars
09/29/2011
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 a little bit dark and the muffins ended up dry. I would recommend checking these before the 25 minutes. This recipe isn't bad but it's just not worth making again. Read More
(4)
344 Ratings
  • 5 star values: 215
  • 4 star values: 98
  • 3 star values: 21
  • 2 star values: 6
  • 1 star values: 4
Rating: 5 stars
05/07/2003
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 muffins when I make them. Read More
(113)
Rating: 5 stars
08/13/2006
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 suggestion: before baking sprinkle the tops with granola and brown sugar then put a tiny bit of butter or honey on top to make it all stick together! My husband absolutely loved these! (btw I used stawberry yogurt and 1/2 blueberries 1/2 mashed banana) Read More
(88)
Rating: 5 stars
03/28/2003
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 fruit that will be avail. here in Australia very soon. Mango strawberry peach - the combinations are endless! Read More
(63)
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Rating: 5 stars
09/24/2006
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 mold. The muffins come out looking and tasting better than almost anything you'd find in a cafe! Read More
(44)
Rating: 4 stars
09/01/2003
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 saturated fat if that's important to you. An interesting variation is using lemon yogurt with fresh (or frozen) cranberries. Delicious! Read More
(44)
Rating: 5 stars
06/06/2006
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 other half with strawberries and bananas. Yummy! I love this recipe! I'm going to make orange-flavor muffins next. Read More
(35)
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Rating: 4 stars
03/28/2003
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 I'll fill the tins closer to the top. Still very moist good flavor and a little bit of crispness because the tops turned golden (ahh real butter). I'd make them again - can't wait to try some variations with different yogurt! Read More
(35)
Rating: 5 stars
04/24/2005
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 definitely make these again - there are so many ways to switch up the flavor! Read More
(25)
Rating: 5 stars
11/13/2003
It tastes like the ultimate best blueberry muffin. They're great- exactly what I've been looking for.:) Read More
(17)
Rating: 3 stars
09/29/2011
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 a little bit dark and the muffins ended up dry. I would recommend checking these before the 25 minutes. This recipe isn't bad but it's just not worth making again. Read More
(4)