Blueberry Yogurt Muffin Recipe
Yields 1 Dozen Muffins
1 cup all-purpose flour
1 cup whole wheat flour
¾ cup white sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup Greek yogurt (I used 2% Fage)
1 tsp vanilla
1 teaspoon lemon zest (This made the batter smell so good!)
3 tablespoons of olive oil
2 tablespoons soy milk, almond milk or nonfat milk
1 cup fresh or frozen blueberries
*Optional ½ cup chocolate chips (My kids prefer chocolate chips in their muffins but who doesn’t?!)
1.) Preheat oven to 350 degrees.
2.) In a bowl, combine flour, sugar, salt, baking powder and baking soda, eggs, yogurt, zest, oil and milk. Stir until smooth.
3.) Fold in blueberries and chocolate chips.
4.) Fill paper lined muffin cups ¾ full.
5.) Bake 22-25 minutes or until you give the muffins the fork test and the fork comes out clean.
Yes, Jolly Oak Granola will be back in stores and available for purchase soon! We are diligently working on some exciting packaging and new flavors, which is why we haven’t been sharing and photographing our cooking and baking.
Today my kids begged for blueberry muffins this morning. No way did we have time to bake before school, but I promised I would bake them for tomorrow's breakfast. I mixed in whole wheat flour, Greek yogurt and blueberries for a nutritious breakfast and/or snack.