Blueberry Yogurt Muffins

I went on a muffin kick this past week, but tried to give them a healthy kick by using yogurt as much as possible, they were really quite tasty.

Makes 12 full muffins


  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • ½ cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 3 tablespoons butter, meted
  • 2 grated lemon zest
  • 1 lemon (zest of one lemon and juice of lemon)
  • 1 egg
  • 1 ¼ cup fat free plain yogurt
  • 1 tbs vanilla extract
  • 1 ½ – 2 cups blueberries, fresh


Preheat the oven to 400. Place the butter in microwave safe bowl and melt it. Then add all the remaining ingredients expect the blueberries. Stir, and when well combined add in the blueberries. Spoon the batter into 12 muffin cups coated lightly with cooking spray. Bake for 18-20 minutes, or until some edges are lightly brown. Take out of the oven, and immediately flip them on their sides (a trick I heard about while watching Alton Brown, he says it keeps the muffins from getting over baked or soggy on the bottom.)


 Closeup of muffins out of the oven

 Full muffin pan out of the oven

 The beautiful and delicious muffin ready to be served

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