The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 3, 2008
great recipe! Use any yogurt flavor. Thick and creamy yoplait makes for great moist texture! Great base for any kind of muffin :) first made at Kokosing with fresh Maine blueberries*
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 31, 2008
Very easy to make, look like a bakery muffin and so good and moist. I cut the sugar in half and always use vanilla yogurt with all fruit. My favourtite is when made with both blueberries and raspberries combined, made in mini loaf pans. I get 8 minis with this recipe.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 30, 2008
These were too sweet, did not rise, and melted all over my pan at an even level. We enjoyed the overall idea, but the quantities and ingredients are not correct.
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Photo by Cheryl

Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Valdosta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 15, 2008
The addition of yogurt makes these muffins so moist! Following the other reviewers, I cut down on the sugar, and they tasted just fine. The only problem I have with these muffins is aesthetic-- they come out looking really blue from the blueberries.
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Photo by Anne B.

Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 3, 2008
I made these last night. The flavor is wonderful! I did change a few things; I added about 1/4 cup of skim milk to thin the batter a bit (I could hardly stir it) and I substituted vanilla yogurt for the blueberry because that's all I had on hand. I also added 1 tsp of lemon juice because I like the combination of lemon & blueberry flavors. I will definitely make these again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 2, 2008
I love blueberry muffins - however, these were not very tasty. The consistency was more chewy/dry, than fluffy/moist. I would stick with "To die for blueberry muffins" on this site -- although it has 1/3 more calories/fat, I would rather have 1/2 of one of those muffins, than a dozen of these muffins.
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Mo
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 11, 2008
Yum! I doubled this recipe, used oil instead of butter, and added a shake of cinnamon. I chose Liberte No-Sugar-Added 6-grain strawberry yogurt. I didn't end up adding fruit, though I did add about 1/3 cup whole milk so I could get the batter properly stirred. These rose wonderfully and made great bread and a lovely loaf, with a thick, chewy crust. Yum! The batter was also very tasty. What a great way to use up yogurt & fruit!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 1, 2008
We all liked it. Our yogurts were 6 ounces each. The batter was so dry, I added 12oz of yogurt. The muffins were kind of a weird consistentacy, too doughy even though toothpick came out clean. I cooked them another 7 minutes or so. I cut the sugar down too. They are very good. Not your normal muffin consistency but plenty of yummy blueberries!
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Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA
Living In: Carmel, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 14, 2008
This recipe was super. I do however have a tendency of altering recipes sometimes. With this one I used 1/2 of the margarine called for and used whole wheat flour. I also added a handful of white chipits and a handful of chopped walnuts. For the fruit,I had some very ripe bananas and I used vanilla flavoured yogurt. Kids haven't tried them yet but I'm sure they'll love as I do. Thanks for this recipe. It's a keeper. Shorti
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 22, 2008
Simply put... Out of this world muffins!!! So easy to make and the combinations are endless. Just use your imagination or use the ingredients you have at home ( I came up with strawberry yogurt and fresh bananas... MmMmMmM!) Thank you for the recipe!
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DH
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 18, 2008
Delicious!!! I used 3/4 C. brown sugar,and added 1/2 tsp. salt, & 1/3 C. milk and the rest of the original recipe. Mine were mango apricot yogurt with frozen wild blueberries (I like them because their small). The only other difference I made was that I put the blueberries in the dry ingredients instead of the wet so the flour would help suspend them so they wouldn't sink. They turned out perfectly!! I will use this recipe over and over again!! THANK YOU!!!
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Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Roseville, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 13, 2008
not so great--i made two batches of these yesterday, one with berries, the other with peaches, and neither one of them was exceptional. i found them to be too sweet, with a texture more like a quick-bread than a muffin. they were also flat instead of rounded, but that may be an altitude problem.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 5, 2008
This was a really nice recipe to try. I cut the sugar down to 2/3 cup and also the butter down to 2 Tbsp. I used low fat vanilla yogurt and just over 1 cup of frozen raspberries. I did get the sort of purpley effect in the batter but it looked great. Next time I will add the raspberries last for a different colouring effect. I baked the muffins ( 12 regular sized muffins ) for 20 mins @ 140 degrees ( forced-fan oven ) and they turned out really nice. Bottoms & tops were nice and brown with no burning and the centres were cooked. I will make these again and try different variations of yogurts ( all fat free ) and different fruit combinations. Thanks again for the posting!
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Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 23, 2008
Wow. I am not a muffin fan. At least a cakey muffin fan (I like the scone/bisquit variety), but I thought these muffins were FABULOUS. I needed a way to get rid of yogurt and blueberries, and this fit the bill perfectly. Even my husband loved it and he's not into baked goods. The only change I made was using plain lowfat yogurt instead of fruity yogurt. I also sprinkled a little sugar on top and dotted with melted butter for a nice finish. Excellent!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 22, 2008
Superb recipe - these muffins have perfect texture and flavor!
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Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA
Living In: Travis Afb, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 8, 2008
I have made these twice, both times they have been DELICIOUS!!! The first time I used low fat vanilla yogurt and the second time I used low fat maple vanilla yogurt. Also, I read some other comments and added extra baking powder which seemed to really help. To cut the fat I used egg whites and a butter substitute (Smart Balance). Will make again and again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 5, 2008
I used lowfat strawberry yogurt and some frozen strawberries I had from last season in my freezer. when the strawberries thawed they made their own juice. I mashed them with a fork and added them to the recipe with the juice. my 6 and 3 yr old boys devoured them!!!!!! these are now a family favorite...plan on trying blueberry and peach next!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 27, 2008
Fantastic! I used triple berry yogurt & blueberries, 1/4 cup less sugar, substituted 1/2 coconut oil for the butter, & added some shredded coconut. Moist & delicious! Thank you!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 19, 2008
Very good recipe. Incredibly moist and delicious. I substituted about one cup whole wheat flour for white flour. I used plain yogurt and added about two tablespoons of strawberry jam. For the fruit, I used bluberries and raspberries. I used large sized muffin tins and the batter rose well. I will definantely use this recipe in the future.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 2, 2008
This is a really good lowfat recipe. I did make some changes, as others suggested such as increasing the amount of baking powder to 2 tea, I also used half brown sugar and half white sugar. For the flour I used 1/2c white four, 1/2c oats and 1c whole wheat. Just to spice it up, I added a strusel of 5 tb brown sugar, 2 tb flour and 2tb butter with cinn. and nutmeg to the top of the muffins, they were wonderful and even better after they sit overnight! thanks for the great recipe!
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Cooking Level: Intermediate

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