Blueberry Cherry Muffins Made With Greek Yogurt Recipes

GREEK YOGURT BLUEBERRY MUFFINS (LOW SUGAR RECIPE)

Steps:

• Preheat the oven to 190C/375F.
• Combine the flour, baking powder, soda, sugar and salt in a large bowl.
• Combine the eggs, oil, yogurt, and milk in another bowl or jug.
• Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Add a tiny bit more milk if the mixture still seems too thick (the consistency of the batter can vary depending on which brand of yoghurt you use). You want the batter to be a soft dropping consistency.
• Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Sprinkle a little extra sugar (white or brown) over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.
• Cool on a wire rack, then store in an air tight container.

BLUEBERRY CHERRY MUFFINS MADE WITH GREEK YOGURT

Steps:

• Preheat oven to 350 and line a muffin tin with 12 muffin liners. In a bowl (I didn't even use a stand mixer for this!) microwave the butter for 30 seconds so that it is nice and soft or almost melted. Add the sugar and combine until it is almost creamy looking. Add the egg and stir until it is incorporated. Next add the lemon zest and stir. Next add all the dry ingredients and mix, but don't over mix (as soon as it looks combined stop stirring). Add the berries, stir a few times, and then spoon into lined muffin cups (the batter should fill to the top all the muffin cups (they don't rise too much so it is ok). In a small bowl add 1 Tbs of butter for the topping and melt it in the microwave, then add the sugar and flour and lastly the sanding sugar. Evenly distribute a pinch of the topping onto all of the muffins, and then bake for 20-25 minutes until the top is slightly golden brown. Remove from oven, let sit for 5 minutes, then transfer to a cooling rack and when cooled down, enjoy!
• http://www.sweetphi.com/best-muffins-ever-blueberry-cherry-muffins-made-with-greek-yogurt/

GREEK YOGURT BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups.
• In large bowl, beat milk, oil, yogurt and egg using wire whisk or fork. Stir in remaining ingredients except blueberries, until flour is moistened. Gently stir in blueberries. Divide batter evenly among muffin cups.
• Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.

BANANA-BLUEBERRY MUFFINS WITH GREEK YOGURT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners.
• Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter.
• Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.

BLUEBERRY OR CHERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Cream margarine and 1 scant cup of sugar.
• Add eggs, one at a time, beating after each one.
• Add vanilla, matzo cake meal, salt and potato starch.
• Fold in blueberries or cherries.
• Spoon/pour into muffin pan with paper fillers.
• If desired, top with 1/2 cup of sugar mixed with cinnamon or lemon rind.
• Bake for 45 minutes.
• Note: mini-muffins can also be made from this batter.
• The baking time is 15-20 minutes.

BLUEBERRY YOGURT MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

BLUEBERRY STREUSEL MUFFINS WITH YOGURT

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. Divide batter evenly among prepared muffin tins.
• Whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter.
• Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.