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Greek Yogurt Blueberry Muffins

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By Betty Crocker Kitchens
Updated Sep 17, 2013
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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
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups.
  • Step 
    2
    In 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.
  • Step 
    3
    Bake 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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