Fat free, Greek honey vanilla yogurt is the secret to delicous homemade blueberry muffins.
Greek Yogurt Blueberry Muffins
- Prep Time 15 min
- Total 30 min
- Servings 12
- Ingredients 12
Ingredients
- 1/3 cup milk
- 1/4 cup canola or vegetable oil
- 1 container (6 oz) Greek Fat Free honey vanilla yogurt
- 1 egg
- 1 3/4 cups Gold Medal™ all-purpose flour
- 1/4 cup sugar
- 1 tablespoon grated lemon peel
- 1 tablespoon lemon juice
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup fresh or frozen (do not thaw) blueberries
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Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups.
-
Step2In large bowl, beat milk, oil, yogurt and egg using wire whisk or fork. Stir in remaining ingredients except blueberries, until flour is moistened. Gently stir in blueberries. Divide batter evenly among muffin cups.
-
Step3Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.
Nutrition
150
Calories
5g
Total Fat
3g
Protein
22g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Muffin
- Calories
- 150
- Calories from Fat
- 50
- Total Fat
- 5g
- 8%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 6%
- Sodium
- 270mg
- 11%
- Potassium
- 65mg
- 2%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 7g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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