Yesterday morning, after making blueberry yogurt popsicles (recipe coming), I found myself with 1 ½ cups of blueberries left over. What is one to do with leftover blueberries? Of course, I had to jump on over to the SMK Facebook page and see what everyone over in facebook land had to say. So many awesome suggestions – everything from freezing them to pancakes to muffins to smoothies!! Well after much deliberation and a vote from congress – I mean my kids and hubby – I decided to make blueberry yogurt muffins.
This blueberry greek yogurt muffin recipe is adapted from The Complete Cooking Light Cookbook. The cookbook is an oldie but definitely a goodie with over 1000 recipes – yep one thousand!
Anyway…back to the muffins.
The smell that came from my kitchen while these blueberry yogurt muffins baked was heavenly – pure heaven. And the taste? Well you will just have to make them to find out for yourself the amazing flavor these blueberry beauties behold. And you don’t need to feel guilty eating them either because they clock in at 156 calories each – so enjoy!
Blueberry Yogurt Muffins
Serving size: 1 muffin
Approximate nutritional information:
Calories: 156 * Carbs: 26 * Fat: 3 * Protein: 5 * Fiber: 2 * WW Points +: 4 * Old Points: 3
1 cup whole wheat flour
1 cup white all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 large egg
2 tablespoon canola oil
1 teaspoon pure vanilla extract
1/3 cup sugar
1 cup vanilla greek yogurt
½ cup orange juice
1 ½ cups blueberries
¼ cup powder sugar
1-2 teaspoons 1% milk
Turn oven on to 400 degrees
Step 1. In a large bowl mix together flours, baking powder, baking soda, and salt. Make a well in the center and set aside.
Step 2. In a separate bowl lightly beat the egg then mix in the canola oil, vanilla extract, sugar, greek yogurt, and orange juice.
Step 3. Pour the wet mixture into the well of the dry mixture and stir just until combined. You don’t want to over mix the batter or it will be tough.
Step 4. Gently fold in the blueberries.
Step 5. Divide the batter among a 12 cup muffin tin sprayed with cooking spray. I found it helpful to use a cookie scoop.
Step 6. Bake for 15 – 18 minutes or until light brown on top and toothpick comes out clean when inserted into a muffin. Take out and let cool in pan for 5 minutes.
Step 7. In a small bowl mix powdered sugar with milk until glaze forms. Use more or less milk depending on the type of consistency you want. Take muffins out of pan and place on wire rack to finish cooling. Enjoy.
Freezer Cooking Instructions
These muffins can be made fully (without the glaze) ahead of time and frozen. Thaw on counter or in oven or microwave when ready to eat. You can put glaze on them at that time if you wish.