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Jacky's Fruit and Yogurt Muffins

"These are very moist muffins. Match the type of yogurt to the type of fruit you are using. "
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35 m servings 205 cals
Original recipe yields 12 servings (1 dozen)


  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. 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.
  3. Bake in preheated oven for 25 minutes.

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Read all reviews 275
  1. 335 Ratings

Most helpful positive review

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...

Most helpful critical review

These were just OK. Since the yogurt I typically buy comes in 6 oz containers (not 8), I used one container and part of another. I ended up getting 16 muffins. After 25 minutes, the tops were...

Most helpful
Most positive
Least positive

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...

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 sugge...

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 ...

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 ...

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 satu...

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...

Very moist, very delicious! I used whole wheat flour and substituted half the amount of sugar with Splenda. I used fat free strawberry yogurt and made half the batter with blueberries and the ot...

So yummy! I used half whole wheat flour, and a Splenda mix for the sugar. Still turned out great. I made them with peach yogurt and diced strawberries and they were moist and flavorful. Will...

It tastes like the ultimate, best blueberry muffin. They're great- exactly what I've been looking for. :)