Blueberry Yogurt Muffins


Blueberry Yogurt Muffins
To use frozen instead of fresh blueberries, keep them frozen until the last moment and fold them in with as few strokes as possible.


2-1/4 cups (550 mL) all-purpose flour
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) nutmeg
2 eggs
1 cup (250 mL) plain yogurt
1 tbsp (15 mL) grated orange rind
1/4 cup (60 mL) orange juice
1/4 cup (60 mL) vegetable oil
1-1/2 cups (375 mL) fresh blueberries


In large bowl, stir flour, sugar, baking powder, baking soda, salt and nutmeg. In separate bowl, whisk together eggs, yogurt, orange rind and juice and oil; pour over dry ingredients. Sprinkle with blueberries; stir just until dry ingredients are moistened.

Spoon into greased or paper-lined muffin cups, filling to top. Bake in centre of 375°F (190°C) oven until golden and tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 2 minutes. Transfer to rack and let cool completely.

Variation: Blueberry Yogurt Whole Wheat Muffins: Substitute 1 cup (250 mL) whole wheat flour for 1 cup (250 mL) of the all-purpose flour.

Servings: 12

Nutritional Info.

approx. Per Serving

Cal  215

Pro  5 g

Total Fat  6 g

Sat. Fat  1 g

Carb- 35 g

Fibre  1 g

Chol  -

Sodium  282 mg

%RDI  -

Calcium  7%

Iron  9%

Vit A  2%

Vit C  7%

Folate  15%