From Betty Crocker Cookbook
| 3 | cups all purpose flour |
| 1 | cup sugar |
| 1 | tablespoon baking powder |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 1 1/2 | cups plain lowfat yogurt |
| 2 | large eggs |
| 8 | tablespoons butter |
| 1 1/2 | cup blueberries |
- Preheat oven to 375 & coat muffin tins w/ cooking spray.
- Mix flour, sugar, baking powder, and salt together in large bowl. Whisk yogurt and eggs together in medium bowl. Gently fold the yogurt-egg mixture into the flour mixture w/a rubber spatula until just combined. Fold in the melted butter. Toss blueberries w/ 1 T of flour, then fold into batter.
- Divide the batter into 18 muffin cups. Bake until golden and a toothpick inserted into the center comes out clean, 25-30 minutes.
- Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.
Berries, Breads, Breakfast, American, Bake
| Nutrition Facts | ||||||
Serving Size 77.4g |
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Amount Per Serving |
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Calories 193 Calories from Fat
56 |
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% Daily Value* |
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Total Fat
6.2g 10%
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Saturated Fat
3.6g 18%
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Cholesterol
38mg 13%
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Sodium
159mg 7%
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Total Carbohydrates
30.6g 10%
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Dietary Fiber
0.8g 3%
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Sugars
13.8g |
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Protein
4.0g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Bad points |
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