Mini Blueberry Yogurt Muffins
The muffins were moist and full of flavor, and because I used vanilla flavored yogurt I didn’t need to add additional vanilla extract to the batter.
Servings 36 muffins
Calories 113kcal
Ingredients
- 1 egg
- ½ cup Stonyfield Organic Smooth & Creamy Whole Milk Vanilla Yogurt
- 3 tablespoons canola oil
- 2 tablespoons whole milk
- 1 cup all-purpose flour
- ⅓ cup sugar
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a stand mixer fitted with a paddle attachment combine the egg, yogurt, oil and milk. Mix on medium speed for 30 seconds until combined. Then add in the flour, sugar, salt, baking powder and baking soda. Mix for 1 minute until all the ingredients are combined (the batter will be thick). Using a spatula, fold in blueberries.
- Place muffin wrappers in a mini muffin tray. Then, use a small scoop and fill each cup with batter. Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from muffin pan to a wire rack.
Notes
These are perfect for freezing! Since they are mini, they thaw quickly. Set them out while you grab a shower and breakfast will be waiting.
Nutrition
Serving: 3mini muffins | Calories: 113kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 93mg | Potassium: 52mg | Fiber: 1g | Sugar: 8g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg