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    You are in: Home / Recipes / Best Blueberry Yogurt Muffins (America's Test Kitchen) Recipe
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    Best Blueberry Yogurt Muffins (America's Test Kitchen)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    0 mins

    25 mins

    blucoat's Note:

    I love America's Test Kitchen recipes because they always turn out so well. These are moist and delicious muffins from the excellent cookbook, "The New Best Recipe" by Cook's Illustrated Magazine. If you're in a rush, you can melt the butter, mix it with the eggs, and stir it into the dry ingredients. When thoroughly mixed, beat in the yogurt and proceed with the recipe. To cinnamon-coat muffin tops, dip warm muffins in melted butter, then in mixture of one-half cup granulated sugar and two teaspoons cinnamon.

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    Ingredients:

    Yield:

    large m ...

    Units: US | Metric

    Directions:

    1. 1
      Adjust oven rack to lower middle position and heat oven to 375°F Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.
    2. 2
      Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Toss blueberries with 1 tablespoon flour and fold into finished batter.
    3. 3
      Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin, top with Cinnamon Sugar Topping, if desired, and serve warm.

    Ratings & Reviews:

    • on May 12, 2009

      45

      I used Lemon Yogurt instead of plain. Yum!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 14, 2013

      Seriously, I could have eaten the whole bowl of batter! So moist and delicious! Made them Texas Muffin size and served for Sunday Brunch. The Kids loved them

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 11, 2012

      These are excelelnt! I used Fage greek and was a little short. I Added a splash of milk. Still thick and the cups were heaping. They rose beaufilly and taste fabulous!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Best Blueberry Yogurt Muffins (America's Test Kitchen)

    Serving Size: 1 (1434 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 307.4
     
    Calories from Fat 101
    32%
    Total Fat 11.2 g
    17%
    Saturated Fat 6.7 g
    33%
    Cholesterol 58.2 mg
    19%
    Sodium 275.6 mg
    11%
    Total Carbohydrate 46.1 g
    15%
    Dietary Fiber 1.3 g
    5%
    Sugars 20.7 g
    83%
    Protein 6.1 g
    12%

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