Nutty Blueberry Yogurt Muffins
These Nutty Blueberry Yogurt Muffins are a delightful and wholesome treat perfect for breakfast or a healthy snack. Made with creamy yogurt and rich in fiber, they provide a deliciously moist texture while being lower in fat thanks to a clever combination of oil and applesauce. The addition of Egg Beaters keeps these muffins light, making them suitable for any time of day. Bursting with juicy blueberries, these muffins not only satisfy your sweet tooth but also offer a nutritious boost. With a hint of vanilla and the natural sweetness of brown sugar, you can enjoy these delightful muffins guilt-free. Whether you use fresh or frozen blueberries, you'll find they are sure to become a household favorite!
N/A
Servings
221
Calories
10
Ingredients
Ingredients
Yogurt
400 g (Any flavor yogurt, about 1-2/3 cups)
Baking soda
2 teaspoons (N/A)
Brown sugar
3/4 cup (Increase to 1 cup for sweeter muffins)
Egg Beaters
2 large (N/A)
Oil
1 cup (Can substitute with 1/2 cup oil and 1/2 cup applesauce)
Natural bran
2 cups (Not cereal, the real wheat bran)
Vanilla extract
2 teaspoons (N/A)
Flour
2 cups (Can be white or whole wheat)
Baking powder
4 teaspoons (N/A)
Blueberries
1 cup (Fresh or frozen (increase to 2 cups for more blueberries))
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare a muffin tin by lining 12 cups with paper liners or spraying them with cooking spray.
3
In a medium bowl, combine the yogurt and baking soda, allowing them to foam up as a reaction. Leave this mixture to the side.
4
In a large mixing bowl, vigorously beat together the brown sugar, Egg Beaters, and your choice of oil or the mixture of oil and applesauce until thoroughly combined.
5
Stir in the natural bran and vanilla extract until evenly distributed.
6
In a separate bowl, whisk together the flour and baking powder.
7
Gradually mix the flour and yogurt mixtures into the sugar mixture, alternating between the two, beginning and ending with the flour mixture. Mix until just combined to keep your muffins tender.
8
Gently fold in the blueberries, ensuring they are evenly incorporated into the batter.
9
Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
10
Bake in the preheated oven for 20 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
11
Cool for a few minutes in the tin before transferring the muffins to a wire rack to cool completely.
Nutrition Information
6 g
Fat
34 g
Carbs
5 g
Protein
3 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Nutty Blueberry Yogurt Muffins?
These are wholesome breakfast or snack muffins made with yogurt, natural bran, and blueberries, offering a moist texture and nutty flavor.
How many calories are in one of these muffins?
Each muffin contains approximately 221 calories.
What is the fat content per muffin?
There are 6 grams of fat in each muffin.
How many carbohydrates are in a serving?
Each muffin contains 34 grams of carbohydrates.
How much protein does each muffin provide?
Each muffin provides 5 grams of protein.
Is this recipe a good source of fiber?
Yes, each muffin contains 3 grams of dietary fiber thanks to the natural bran.
What oven temperature is required for baking?
The muffins should be baked at 350°F (175°C).
Can I use whole wheat flour?
Yes, the recipe allows for either white flour or whole wheat flour.
Should I use fresh or frozen blueberries?
You can use either fresh or frozen blueberries for this recipe.
How can I make these muffins lower in fat?
You can substitute the 1 cup of oil with a mixture of 1/2 cup oil and 1/2 cup applesauce.
What kind of yogurt should I use?
You can use 400 grams of any flavor of yogurt, which is about 1 and 2/3 cups.
What type of bran is needed for this recipe?
Use 2 cups of natural wheat bran, not the cereal version.
What egg substitute is used in this recipe?
The recipe calls for 2 large servings of Egg Beaters to keep the muffins light.
How long do the muffins need to bake?
Baking time ranges from 20 to 35 minutes depending on your oven.
How do I know when the muffins are finished?
They are done when a toothpick inserted into the center comes out clean.
Why do I mix yogurt and baking soda together first?
Mixing them allows them to foam up, which is a chemical reaction that helps the muffins rise.
How many muffins does this recipe make?
The recipe is designed for a standard 12-cup muffin tin.
Can I make the muffins sweeter?
Yes, you can increase the brown sugar from 3/4 cup to 1 cup for sweeter muffins.
What is the secret to tender muffins?
Mix the batter until just combined; over-mixing can make the muffins tough.
Can I add extra blueberries?
Yes, you can increase the amount of blueberries to 2 cups if you prefer.
How should I prepare the muffin tin?
Line 12 cups with paper liners or spray them with cooking spray.
What is the recommended mixing method?
Vigorously beat the sugar, egg product, and oil first, then alternate adding dry and wet ingredients.
How should I cool the muffins?
Cool them in the tin for a few minutes before transferring them to a wire rack.
What flavor of yogurt works best?
While any flavor works, vanilla or plain yogurt are versatile choices for blueberry muffins.
What gives these muffins their nutty texture?
The addition of 2 cups of natural wheat bran provides the nutty texture and flavor.
Is vanilla extract used in this recipe?
Yes, 2 teaspoons of vanilla extract are added for flavor.
How much baking powder is required?
The recipe uses 4 teaspoons of baking powder.
What is the main sweetener used?
Brown sugar is the primary sweetener used in this recipe.
Are these muffins suitable for a healthy snack?
Yes, they are considered a healthy snack due to the fiber content and lower fat options.
What category of food does this recipe fall under?
These muffins fall under the categories of quick breads, healthy snacks, and breakfast foods.