Friday, August 10, 2012

Blueberry Yogurt Muffins

My children's birthdays are very close in date, so we typically have a joint birthday party for them. This year, we did a morning party, and served muffins and fruit!  I wanted to make some muffins that would be a treat for the guests, and these were just that!  I found the recipe on The Joy of Baking's site, and followed it pretty closely.  The dough was thicker than I was used to for muffins, and the end texture is a little bit denser than some.  These are very good, and would be great to put in the freezer.  Muffins are so easy to freeze, and then pull a few out at a time as you need them!

Blueberry Yogurt Muffins

1 large egg, lightly beaten
1 cup plain yogurt
1/3 cup vegetable or canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen blueberries

1. Preheat oven to 375 degrees.  Prepare 12 cup muffin tin by greasing.

2. In a mixer, beat the egg, yogurt, oil, and vanilla extract.

3. In a medium sized bowl, stir together the flour, white sugar, baking powder, baking soda, and salt.

4. Add the dry ingredients to the wet, mixing just until combined.  Gently fold in the blueberries.

5. Fill the muffin tins 3/4 of the way full.  Bake for 15-20 minutes.



  1. How do you think these would be served as a cupcake with buttercream for my sons birthday party?

    1. They are definitely much denser than a cupcake would be. I think the flavor combined with buttercream would be might do a trial run, and see if the texture of the muffin combined with icing suits you. I really could see it going either way, and being a matter of personal preference!

  2. how many muffins did you get out of this batch? Were they regular size or mini-muffins?

    1. I used regular size muffin tins, and it made 12 muffins!