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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)

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 12, 2009

      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
    • on April 21, 2009

      I am so happy to have found this recipe posted. I love blueberry muffins and this recipe has replaced my traditional one. I like that it isn't super sweet but the cinnamon-sugar topping adds just enough sweetness. The batter seemed thicker than my usual recipe so I was worried how they would turn out. They are wonderfully moist. I usually like the ATK recipes and was very happy to see this posted. Thank you.

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