Coconut Yogurt Blueberry Muffins Recipes

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BLUEBERRY YOGURT MUFFINS



Blueberry Yogurt Muffins image

With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It's easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. -Cindi Budreau, Neenah, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 muffins.

Number Of Ingredients 10

1 cup all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/2 cup vanilla yogurt
3 tablespoons canola oil
2 tablespoons 2% milk
1/2 cup fresh or frozen blueberries

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.

Nutrition Facts : Calories 228 calories, Fat 9g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

GREEK YOGURT BLUEBERRY MUFFINS (LOW SUGAR RECIPE)



Greek yogurt blueberry muffins (low sugar recipe) image

Light, fluffy and pretty low calorie blueberry muffins. And they couldn't be easier - just throw the wet ingredients into the dry, stir, and bake!

Provided by Helen

Categories     Dessert

Time 30m

Number Of Ingredients 11

2½ cups plain flour
1 tablespoon baking powder
½ teaspoon bicarbonate of soda
½ cup sugar ((heaped))
½ teaspoon salt
2 eggs (lightly beaten)
⅔ cups oil ((I used a mixture of canola and olive, but any is fine. Add a little more milk if the mixture still seems too thick))
1 cup Greek yogurt
¼ cup milk
1½ cups blueberries
extra sugar (for sprinkling (optional))

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.

Nutrition Facts : Calories 272 kcal, Carbohydrate 32 g, Protein 5 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 65 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

COCONUT YOGURT BLUEBERRY MUFFINS



Coconut Yogurt Blueberry Muffins image

Nice muffin with a slightly dense texture but still a little fluffy. They also have slightly crispy tops. The taste is divine and worth the effort of getting the ingredients. Remember, if you don't have buttermilk on hand, you can make your own using this ratio: 1 cup milk and 1 tablespoon white vinegar. Let sit for 20...

Provided by Sanity Chek

Categories     Muffins

Time 45m

Number Of Ingredients 12

2 large eggs
1 c coconut flavored yogurt, (not coconut milk yogurt, but regular dairy-based with coconut flavor like siggi's or chobani brands)
1/4 c buttermilk
1/2 stick butter, melted
1 tsp vanilla
2 Tbsp honey
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 c all purpose flour
2 Tbsp shredded coconut (i use unsweetened, but sweetened is fine)
1 c fresh blueberries

Steps:

  • 1. Make sure all cold ingredients are at room temperature. I zap the yogurt and buttermilk in microwave for about 40 seconds. Take eggs out 1/2 hour before making or warm up to room temperature in warm glass of water before cracking them open.
  • 2. Mix all the liquids together, then add dry ingredients until well combined. About 20 strokes by hand will do the trick.
  • 3. Fold in blueberries. Pour into greased or lined muffin tins.
  • 4. Bake at 375 degrees until toothpick comes out clean. XL muffin tins = approx 25 min Regular muffin tins = 15- 20 min If your muffins start to turn overly brown on top before finished, layer a piece of foil or parchment paper on top loosley to keep from getting too brown. I test the muffins in multiple places - don't be deceived by the tops being golden brown. Trust the toothpick! Let cool about 10 min before serving!

HEALTHY BLUEBERRY MUFFINS



Healthy Blueberry Muffins image

These healthy blueberry muffins are golden, fluffy, moist and delicious! No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Recipe yields 12 muffins.

Provided by Cookie and Kate

Categories     Muffin

Time 35m

Number Of Ingredients 12

1 3/4 cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground cinnamon (optional)
1/3 cup melted coconut oil or extra-virgin olive oil
1/2 cup honey or maple syrup
2 eggs, preferably at room temperature
1 cup plain Greek yogurt*
2 teaspoons vanilla extract
1 cup (6 ounces) blueberries, fresh or frozen
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn't require any grease).
  • In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
  • In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
  • Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don't worry.
  • Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  • Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

Nutrition Facts : ServingSize 1 muffin, Calories 197 calories, Sugar 14.9 g, Sodium 160.9 mg, Fat 7.6 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 28.5 g, Fiber 2.2 g, Protein 5.4 g, Cholesterol 32.9 mg

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