Blueberry Yogurt Muffins for Breakfast

I love yogurt, it’s always in the fridge. But for some reason I never buy just plain yogurt, Yoplait French Vanilla is about as close as I get to plain yogurt.  To Read More, Click On The Recipe Title.

 This recipe from Stonyfield Farms Recipe site calls for plain yogurt . But…I only had French Vanilla so that’s what I used. The recipe calls for cinnamon and lemon zest. I didn’t put the cinnamon in it , didn’t like the idea of it and I didn’t have any lemons laying around, or I would have put the zest in. Bummer, next time. I put like…. almost twice the berries in that they called for, well they’re blueberry muffins and I wanna see blueberries everywhere! And I did.

The kids loved these for breakfast. The yogurt made these nice and moist, you gotta love that. Here’s Stonyfield’s Farm Blueberry Yogurt Muffin recipe made with Yoplait Yogurt , hee hee.

Stonyfield Farms Blueberry Yogurt Muffins

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon ( didn’t use)
2 eggs
1 1/4 cup plain yogurt ( I used French Vanilla )
1/2 stick of butter, melted
1 tablespoon lemon zest, grated ( didn’t use)
1 cup blueberries, fresh or frozen (I used frozen )

Directions:

Preheat the oven to 375ºF and butter the muffin tins. In a small mixing bowl, stir together the flour, baking soda, baking powder and salt. In another bowl, combine the sugar, yogurt, eggs, melted butter, cinnamon and lemon zest. Beat until thoroughly mixed. Add the dry ingredients and mix just until blended. Do not over mix. Gently fold in blueberries and then spoon the batter into the greased muffin tins, filling each cup about two thirds full. These should bake for about 15 minutes, or until the tops are browned, and a toothpick inserted into the middle comes out clean. When the muffins are done, let them cool in the pan. Remove and serve warm.
Yields: 12 muffins