Reviewed: Nov. 1, 2009

Great recipe that allow me to use up frozen blueberries and any type of yogurt on hand but something went wrong when I took them out of the oven to taste whether they were done. The muffins toppled like 'souffle' which has never happened before with other muffins so I will definitely have to try this again. The batch was moist and smelled wonderful.. just funny looking crater faces for muffin top.

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madpotter

Cooking Level: Beginning

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Reviewed: Oct. 14, 2009

Sooooo good! I love this recipe! My son loves muffins so I need new ideas for them this was exacatlly what I was looking for. I really like how many different variations you can make with this. they are perfect

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breezyd15

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Reviewed: Oct. 13, 2009

I used to make this recipe with my mother all of the time when I was child, and was glad to find this on here, as I'd lost mine when the kitchen flooded. These muffins are exactly how I remember. I've made them a few times with my son with different combinations (strawberry banana, mocha chip, raspberry lemon) and they've all turned out wonderfully. Highly recommend this recipe, as the muffins freeze well and toast nicely in the oven on those cold mornings.

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Andrea

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Reviewed: Oct. 10, 2009

These muffins are so moist and fluffy. Overall, an excellent recipe with great flexibility. I had very ripe bananas and strawberry yogurt on hand, and it turned out so yummy. I would recommend when combining the wet and dry ingredients that if your batter is too dry and thick, to add milk until it looks the consistency of Elmer's glue. I am definitely going to try this again with other combinations of fruit and yogurt flavors.

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April

Cooking Level: Expert

Home Town: Clarksville, Tennessee, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Aug. 28, 2009

Very moist and yummy... i added lemon juice and granola w. honey, sugar and butter to the top.

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GG

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Reviewed: Aug. 24, 2009

I used lemon yogurt, 1 Tbls lemon juice and a tsp of lemon zest. I also added some milk because the mixture seemed a bit dry, I would say about 3/4 cup. They were very tastey. I would cut down on the sugar next time but they were very good! A keeper for sure!!:)

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Trixie

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Reviewed: Aug. 24, 2009

The batter is very difficult to combine. I added a bit of milk and it still took a long time and effort to mix it all together. I used frozen blueberries (the recipe doesn't suggest either fresh or frozen) as I usually do in muffin recipes, and since it took so long to mix it all together the muffins turned a yucky sea monster green color.. not pretty. As for taste? Just okay. They are a bit dry. I won't be making these again.

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Becca

Cooking Level: Beginning

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Reviewed: Aug. 9, 2009

I wish you could give rating in half-star increments! This is a 4.5: great recipe, lots of potential for different variation. I tried blueberries and about 2 tsp. of lemon zest, which turned out beautifully. The tops were a little sticky, but my family and I like our muffins that way, so it worked out fine for me! These were lovely and moist even though I used plain nonfat yogurt. I did add 2 T. of skim milk to loosen the batter just a touch. Next time I'll lower the sugar to half a cup and use whole wheat flour for half the all-purpose but I can definitely live with just 4 T. of butter for a dozen great muffins! Thanks for sharing.

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Tonina_mdc

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2009

Very good muffins! I used 1/4 cup applesauce and 1 tbsp canola instead of the butter and only 1/2 cup sugar. I used equal amounts of fat free blueberry and fat free vanilla yogurt as I didn't have enough blueberry. My only (small) complaint would be that I found them to be a bit too 'sticky/wet' (the tops), but that could be a result of me lowering the cooking temp, so will definitely repeat. These did not lack in flavour at all, very yummy.

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Aug. 6, 2009

This was pretty good, used peach yogurt and fresh peaches. I would prefer if the tops were not so soft and sticky. I'll keep this recipe in the recipe box but I'm not sure how often I'll make it. Will be good when I have fruit to use up.

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AINSLEYSMOM

Cooking Level: Intermediate

Living In: Bismarck, North Dakota, USA

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Reviewed: Jul. 31, 2009

Awesome! I used a large banana, four strawberries, the rest of the 2 cups from blueberries, and plain non-fat yogurt. This was perfect for cleaning out my fridge. I made a dozen muffins and a mini loaf.

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K Winters

Cooking Level: Beginning

Home Town: Queen Creek, Arizona, USA

Living In: Blacksburg, Virginia, USA

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Reviewed: Jul. 20, 2009

Awesome recipe, such pretty golden brown muffins! I made half a batch and ended up with nine nice sized muffins! I used strawberry yogurt and fresh blueberries from our own bushes and also used a whole egg. Other than that, I followed the recipe exactly and I'm glad I did! It was perfect. Next time, I want to try lemon yogurt with blueberries since those flavors work so well together! I'll make this easy and low calorie recipe often.

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2009

What a great muffin recipe! I used fat free french vanilla yogurt and 2 c. fresh cherries. I used 2 TBSP. of melted butter and 2 TBSP. of veg. oil for added moistness. I also added 1/2 tsp. of almond extract. There was enough batter to overfill 12 muffin cups and they came out perfect in exactly 25 minutes. I can't wait to try other yogurt and fruit combinations!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jul. 7, 2009

I doubled it, used plain yogurt and grated a whole lemons worth of peel into the dry ingredients. I also squeezed the juice from the lemon into the wet ingredients. Used frozen blueberries. They were yummy and super moist. Loved the lemon blueberry flavor.

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lishee

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Jun. 25, 2009

First off, these were HUGE! Which is definitely a good thing. I loaded the batter into 12 muffin cups (and I do mean LOADED) because I can't stand having to use only part of a muffin tin for a recipe (personal pet peeve). I subbed whole wheat flour and used a fat-free, organic french vanilla yogurt and fresh blueberries. These are a huge hit, and the best part, with only one egg in them, I can eat them too!

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turtleart

Cooking Level: Intermediate

Home Town: Elizabethtown, New York, USA

Living In: New Paltz, New York, USA

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Reviewed: Jun. 23, 2009

I really liked this recipe. I used plain yogurt and added more than the recipe called for beacause I had extra. I added strawberries along with blueberries and they are great!

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Catty96

Cooking Level: Intermediate

Home Town: Gatineau, Quebec, Canada

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Reviewed: Jun. 16, 2009

So Good! My husband absolutely loved them!!

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Mandy1459

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Reviewed: Jun. 4, 2009

These are pretty good. I used a 6oz container yogurt (recipe calls for 8oz container) and then added about 1/2 cup skim milk (might try closer to 1/3 cup next time). My healthier version: I used 1 cup AP flour and 1 cup whole wheat. I used 2 TBS applesauce and 2 TBS melted butter. I also used fat free light yogurt. I did get about 14 muffins out of the recipe.

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Janet R.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 3, 2009

Sooo good!! and so easy. I was down to my last 6 oz yoplait strawberry, so i used that and i dont have a muffin pan so i added 1/2 cup of milk so it wasnt so thick and put it in a 10x9 cake pan and baked for 30 mins. came out great!

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debra

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Reviewed: May 21, 2009

These were so good!!! I love them. Substituted strawberry yogurt for blueberry and used frozen blueberries. I think that the frozen berries may have added more moisture.

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spinningwheelgirl

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Jacky's Fruit and Yogurt Muffins

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