Blueberry Yogurt Muffins Recipe

March 21, 2013

Hello all! It has been a while since I last posted and for that I apologize! A year ago I decided to pick up and move across the world so I have been a bit preoccupied with that. Recently there has been some issues with spam on my blog and had to take off a few posts but due to popular demand I am re-posting the healthy blueberry muffin recipe below! I hope you all enjoy and stay tuned for some more delicious recipes to come... Including a healthy cooking for all cookbook!

Thanks for reading and following! Much love, Jenna


Blueberry Yogurt Muffins Recipe

1 Dozen Muffins (Photo is of mini muffins - yields 36)



1 cup all-purpose flour

1 cup whole wheat flour

12 tablespoons sugar

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs

1 cup yogurt

1 teaspoon lemon zest

3 tablespoons applesauce or 3 tablespoons of olive oil will make them even better :D

2 tablespoons soy milk (or regular milk)

1/2 cup fresh or frozen blueberries



In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, zest, applesauce and milk. Stir into dry ingredients just until moistened. Fold in blueberries.

Fill paper-lined muffin cups ¾ full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. 


Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.


Nutritional Facts

1 muffin equals 140 calories, 4 g fat (1 g saturated fat), 38 mg cholesterol, 195 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.

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