Blueberry Yogurt Muffins
These healthy blueberry yogurt muffins make for a perfect after-school snack. Your kids will go gobble them in no time.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 muffins
- 1 cup all-purpose flour
- 6 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 egg slightly beaten
- 1/2 cup Greek yogurt
- 3 tablespoons vegetable oil
- 2 tablespoons evaporated milk or whole milk
- 1/4 cup semi-sweet chocolate chips optional
- 1/2 cup fresh blueberries
Preheat oven to 350 degrees F.
In a large bowl, combine the dry ingredients - flour, sugar, salt, baking powder and baking soda. Set it aside.
In another bowl, whisk together the beaten egg, yogurt, oil and milk. Add in the dry ingredients and combine them until moistened. Fold in chocolate chips (if using) and half the blueberries.
Use an ice cream scoop or a spoon to add the mixture to greased muffin pans or paper lined muffin cups. Add the remaining 1/4 cup of berries on top of the muffins and press them down lightly.
Place into the oven and bake for 20 to 25 minutes, until a toothpick inserted near the center comes out clean. Let it cool for 5 minutes before removing them from pan to a wire rack.
Serve immediately or store in airtight container for 2 to 3 days.
Calories: 257kcal | Carbohydrates: 35g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 163mg | Potassium: 131mg | Fiber: 1g | Sugar: 17g | Vitamin A: 40IU | Vitamin C: 1.2mg | Calcium: 43mg | Iron: 1.6mg