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Jacky's Fruit and Yogurt Muffins
SUBMITTED BY:
Sue Litster
PHOTO BY:
Shannon
"These are very moist muffins. Match the type of yogurt to the type of fruit you are using. "
RECIPE RATING:
Read Reviews
(95)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
25 Min
READY IN
35 Min
Original recipe yield 1 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 (8 ounce) container blueberry flavored yogurt
1 egg
1 teaspoon vanilla extract
4 tablespoons butter, melted
2 cups blueberries
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
Bake in preheated oven for 25 minutes.
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REVIEWS
Reviewed on Mar. 28, 2003 by STEPHJOY
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STEPHJOY
Mar. 28, 2003
I used banana, natural (plain) yogurt, a dash of maple syrup & some chopped pecans. I also halved the amount of melted butter to cut some of the fat. I can't wait to make some with the Summer fruit that will be avail. here in Australia very soon. Mango, strawberry, peach - the combinations are endless!
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8 users found this review helpful
I used banana, natural (plain) yogurt, a dash of maple syrup & some chopped pecans. I also...
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Reviewed on Nov. 13, 2003 by JAIMELN
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JAIMELN
Nov. 13, 2003
It tastes like the ultimate, best blueberry muffin. They're great- exactly what I've been looking for. :)
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7 users found this review helpful
It tastes like the ultimate, best blueberry muffin. They're great- exactly what I've been...
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Reviewed on Sep. 1, 2003 by BON322
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BON322
Sep. 1, 2003
It wasn't as moist as I expected it to be but the taste was good. I used peach yogurt with apple chunks. I used half the sugar.
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7 users found this review helpful
It wasn't as moist as I expected it to be but the taste was good. I used peach yogurt with...
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Reviewed on May 7, 2003 by Carrie K
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Carrie K
May 7, 2003
My daughter is a blueberry fanatic. She loves this recipe. I suggest adding a tsp or 2 of milk to get all of the dry ingredients incorporated. Also, I found that I get about a dozen in a half muffins when I make them.
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7 users found this review helpful
My daughter is a blueberry fanatic. She loves this recipe. I suggest adding a tsp or 2 of...
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Reviewed on Mar. 28, 2003 by MELANIEKAY
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MELANIEKAY
Mar. 28, 2003
I used fresh blueberries & plain yogurt. Not a bad muffin, for using yogurt. These rose just enough that they developed a nice round crown, but not a large crunchy top, like I prefer. Next time I'll fill the tins closer to the top. Still, very moist, good flavor, and a little bit of crispness because the tops turned golden (ahh, real butter). I'd make them again - can't wait to try some variations with different yogurt!
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7 users found this review helpful
I used fresh blueberries & plain yogurt. Not a bad muffin, for using yogurt. These rose just...
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Reviewed on Sep. 24, 2006 by Corey Lashua
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Corey Lashua
Sep. 24, 2006
This recipe has to be one of the best muffin recipes I have ever tried. I make these muffins at least once a month! Instead of the 12 muffins that the recipe calls for I use a huge six-muffin mold. The muffins come out looking and tasting better than almost anything you'd find in a cafe!
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6 users found this review helpful
This recipe has to be one of the best muffin recipes I have ever tried. I make these muffins...
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Reviewed on Sep. 1, 2003 by LINDA B.
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LINDA B.
Sep. 1, 2003
A moist, tasty and versatile muffin recipe. I have made them several times with varying ingredients. Non-fat yogurt works well, and substituting canola oil for the butter cuts down on the saturated fat if that's important to you. An interesting variation is using lemon yogurt with fresh (or frozen) cranberries. Delicious!
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5 users found this review helpful
A moist, tasty and versatile muffin recipe. I have made them several times with varying...
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Reviewed on Mar. 28, 2003 by
Amy
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Amy
Mar. 28, 2003
I've made these several times and they have always turned out very good. Several people have told me they are the best muffins they have ever eaten.
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5 users found this review helpful
I've made these several times and they have always turned out very good. Several people have...
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Reviewed on Aug. 13, 2006 by
Kerstin
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Kerstin
Aug. 13, 2006
These were easy and awesome. I substituted splenda baking sugar mix and used whole wheat flower to make a healthier muffin. For those who complained about a lack of a crispy top I have a suggestion: before baking sprinkle the tops with granola and brown sugar, then put a tiny bit of butter or honey on top to make it all stick together! My husband absolutely loved these! (btw, I used stawberry yogurt and 1/2 blueberries, 1/2 mashed banana)