Yogurt Blueberry Muffins

I just wanted to share this yummy recipe I tried this morning. We have lots of blueberries on hand right now (thank you, Costco!) and I was craving some yummy warm baked goods, so I browsed my pinterest boards until I found this one. I changed a few things around though so I’ll repost it with my alterations. I can’t vouch for how these taste when they’ve cooled as we always gobble them up right away! But I can say that straight from the oven they were extremely moist, almost to the point of seeming like a bread pudding type consistency. Maybe not everyone’s idea of a perfect blueberry muffin, but these really hit the spot!20130716-120830.jpg

Blueberry Yogurt Muffins

makes about 16 regular muffins

  • 2 c. all purpose flour
  • 3 T. ground flax seed
  • 3 T. wheat germ
  • 2/3 c. sugar
  • 1 t. baking powder
  • 1 t. baking soda
  • 1/2 t. salt
  • 1 1/2 c. full fat vanilla greek yogurt (I used Zoi)
  • 2 large eggs
  • 1/4 c. unsalted butter, melted and cooled
  • 1 t. pure vanilla extract
  • 1 1/2 c. fresh blueberries

Heat oven to 350°. Coat muffin tins with cooking spray.

Combine flour, ground flax seed, wheat germ, sugar, baking powder, baking soda and salt in a bowl.

Combine yogurt, eggs, butter, and vanilla in a second bowl.

Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in blueberries.

Spoon into muffin tins.

Bake until top is golden and springs back when you gently touch it, 20-25 minutes.



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