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    You are in: Home / Recipes / Karen's Blueberry Yogurt Muffins Recipe
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    Karen's Blueberry Yogurt Muffins

    Karen's Blueberry Yogurt Muffins. Photo by lilsweetie

    1/6 Photos of Karen's Blueberry Yogurt Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    * Pamela *'s Note:

    I received this recipe from a recipe swap. My kids love these muffins, the original recipe only calls for 3/4 cup sugar but we like them a little sweeter.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Whisk flour, sugar, baking powder, salt and nutmeg.
    2. 2
      In separate bowl, whisk together eggs, yogurt, orange rind and juice and oil.
    3. 3
      Pour over dry ingredients sprinkle with blueberries; stir just until dry ingredients are moistened.
    4. 4
      Bake at 375 for about 25 min.
    5. 5
      Tip to use frozen instead of fresh blueberries, keep them in the freezer until the last possible moment before folding them into the batter with as few strokes as possible.
    6. 6
      For a fancy variation, gradually stir about 2 tsp OJ into 1/4 cup icing sugar;drizzle over cool muffins.
    7. 7
      Sprinkle with a few fresh blueberries or grated orange rind if desired.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on June 24, 2012

      25

      The recipe was easy to follow and they baked up nicely. But my family didn't care for the combination of orange and blueberries. The highest they gave them was 3 stars, the lowest was 0 so I went in the middle and rated it 2. Beautiful muffins, just not the flavor combination for us.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 18, 2011

      55

      These are very tasty,love the combination of orange and blueberries.I was skeptical as to how these would turn out according to the gluey dough before they were baked.It looked like they would be tough and chewy but they are very moist and cakey.I used honey yogurt and frozen berries.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2011

      55

      Amazingly moist! I changed to peach yogurt, cause I looked up this recipe to use an expired container (I hate wasting anything:)). They were really delicious and only lasted the day with my 21 year old son and husband (and me). thanks for posting Pamela from Canada!

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

    Read All Reviews (18)

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    Nutritional Facts for Karen's Blueberry Yogurt Muffins

    Serving Size: 1 (1188 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 158.1
     
    Calories from Fat 35
    22%
    Total Fat 3.9 g
    6%
    Saturated Fat 0.7 g
    3%
    Cholesterol 21.2 mg
    7%
    Sodium 141.4 mg
    5%
    Total Carbohydrate 28.1 g
    9%
    Dietary Fiber 0.7 g
    3%
    Sugars 15.2 g
    61%
    Protein 3.0 g
    6%

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