Reviewed: Feb. 2, 2008

These are very good. I used lemon yogurt and added a little extra vanilla. My husband and 3-year-old loved them.

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Tiffany

Cooking Level: Intermediate

Home Town: Great Falls, Virginia, USA

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Reviewed: Jan. 27, 2008

Mine made too much batter so the muffins spilled over the tops. They tasted ok but looked awful.

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Joyousfreee

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jan. 1, 2008

Very tasty. Made exactly as directed, however, we did not have the blueberry yogurt, so used what we had on hand, which was strawberry yogurt. My daughter brought it in for snack for her 3rd grade class and she reports it was a big hit.

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JULLUM

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Nov. 3, 2007

These came out really well with raspberry yogurt and raspberries (frozen). The flavor is good and they had a nice appearance. I found that the amount of batter was perfect to make 12 standard muffins.

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Josie1

Cooking Level: Expert

Living In: Woodinville, Washington, USA

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Reviewed: Oct. 14, 2007

Best homemade muffins ever!

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mspaze31

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Reviewed: Aug. 29, 2007

Really, really good muffins!! First time I made them with plain yogurt and a little raspberry jam thrown in and fresh blueberries. They were full of berry flavor and very moist. The second time I made them with mocha yogurt and chocolate chips. Again, they were very good-tasting and moist. I also used half whole wheat flour and half white as well as brown sugar instead of white. I will use this recipe often after searching for a long time for a great muffin recipe. Thanks for posting, Jacky!!

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seth's mom in the kitchen

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Reviewed: Aug. 15, 2007

We love these. Have made them numerous times using different fruits and yogurts and all have been great. I usually cut the sugar down to 1/2 C and I use a non stick pan and spray it also and they never stick. These are also so easy to make.

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misc

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Reviewed: Jun. 21, 2007

I thought my first batch were a bit bland but everyone else seemed to enjoy them. I added a bit of cinnamon to my next batch and put cream cheese and blueberry jam in the middle as a filling and this made them a bit yummier!

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Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: May 9, 2007

These were very good!I made them with blueberry yogurt and fruit.I used 1/2 a cup of sugar and 4 tbs of oil instead of butter.they were moist,light and fluffy!I will use this recipe again with other fruit and yogurt combos.

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tmwood

Cooking Level: Intermediate

Home Town: Carver, Massachusetts, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 26, 2007

Love these. Made with Vanilla yogurt, margarine and frozen cherries. No complaints from anyone. Only baked for 20 minutes. Thanks

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LESLEYfromWI

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Reviewed: Feb. 24, 2007

Everyone I make these for loooves them. They are very moist which is what I like in a muffin!

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Amy W

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Reviewed: Jan. 14, 2007

I'm not much of a baker, but these turned out well. They were dense, but good...

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CRAWFISHKG

Cooking Level: Expert

Home Town: Gulfport, Mississippi, USA

Living In: Jackson, Mississippi, USA

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Reviewed: Nov. 17, 2006

Great recipe! I added more baking powder, 1/2 tsp of salt, 3 tbsp of sour cream and substituted 1 cup of blueberries with 1/2 cup of chopped apple and 1/2 cup finely chopped rhubarb. And I used oil instead of melted butter. The muffins came out light and fluffy and very moist. They were a big hit with the husband and kids. i will definitely use this recipe again with the above changes!

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tanyafehr

Cooking Level: Intermediate

Home Town: Smithers, British Columbia, Canada

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Reviewed: Nov. 15, 2006

These were good, but not my favorite muffin recipe...

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 5, 2006

Yummy! I made the muffins using fat-free blueberry yogurt and added a few extra tablespoons of fat-free sour cream to make them extra-moist. (Oh, and my sweet-tooth craved a tad more vanilla.) All in all, a fantastic recipe - moist and very blueberry!

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chefjane76

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Reviewed: 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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Corey Lashua

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Reviewed: Sep. 9, 2006

I wans't sure they's come out because the mixture was very crumbly when made with vanilla la creme yogurt. Used a tad more baking powder for the rise, added sugar to the tops for crunch. Pretty good!

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Lisa_teacher

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Reviewed: Sep. 2, 2006

The yogurt really makes for a nice, moist muffin. Very tasty.

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Sandi S.

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: Sep. 2, 2006

I substitute the blueberries with 3 ripe bannanas, and add chocolate chips. They are pretty good I have to make them atleast 2 times a week!

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smileyjo

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 15, 2006

These just came out of the oven 15-20 min. ago and I just tasted them. The flavor is nice I used lemon and vanilla yogurt with fresh peaches and walnuts. They're very moist but they didn't puff up the way I would have liked them to. The good thing is that this is one of the only recipies that actually do make 12 muffins. Maybe next time I'll try adding a little more baking powder to them to get them to puff up the way I'd like. They are very dense and moist but I'd like them to be a bit less dense and still moist....let me play around with it. 2 Hours later......cooled off and tried them again, strange texture and a bit too moist. I think that may be because the peaches were very very ripe. As I said before I'm willing to try again.

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