Yogurt Blueberry Bran Muffins Recipes

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.

YOGURT-BRAN MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottom of each muffin cup with shortening. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In medium bowl, stir together egg whites, oil and yogurt. Add cereal, flour, brown sugar, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in berries. Divide batter evenly among muffin cups, filling each 3/4 full.
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

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 BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
• Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
• Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

YOGURT BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven 350°.
• Line 12 muffin cups with paper liners or spray with Pam.
• Measure yogurt into medium bowl and mix in baking soda, it will foam and it is supposed too; set aside.
• In a large bowl beat together sugar, eggs and oil.
• Add bran and vanilla.
• In a separate bowl mix together flour and baking powder.
• Gradually add the flour and yogurt mixtures alternately to the sugar mixture.
• Fold in blueberries.
• Bake 20-35 minutes.
• Makes 12 very large muffins or 18 large muffins.

YOGURT BRAN PECAN MUFFINS

Steps:

• Mix yogurt and baking soda.
• In another bowl, beat sugars, oil and egg.
• Sit in bran and vanilla.
• Mix flour baking powder and salt together.
• Add flour mixture to sugar mixture alternately with yogurt.
• Fold in nuts or fruit.
• Bake 350F for 35 mins.