Jacky's Fruit and Yogurt Muffins Recipe - Allrecipes.com
Jacky's Fruit and Yogurt Muffins Recipe
  • READY IN 35 mins

Jacky's Fruit and Yogurt Muffins

Recipe by  

"These are very moist muffins. Match the type of yogurt to the type of fruit you are using. "

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  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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Reviews More Reviews

Most Helpful Positive Review
May 07, 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.

 
Most Helpful Critical Review
Sep 29, 2011

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 a little bit dark, and the muffins ended up dry. I would recommend checking these before the 25 minutes. This recipe isn't bad, but it's just not worth making again.

 
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)

 
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!

 
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!

 
Sep 01, 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!

 
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!

 
Jun 06, 2006

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 other half with strawberries and bananas. Yummy! I love this recipe! I'm going to make orange-flavor muffins next.

 

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Nutrition

  • Calories
  • 205 kcal
  • 10%
  • Carbohydrates
  • 38.1 g
  • 12%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 179 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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