Blueberry Muffins with Greek Yogurt
June 13, 2012
When my daughter, Leigh, was bored the other day, I said, “Let’s make some muffins”. We had an abundance of blueberries on hand and came up with this healthier version of Blueberry Muffins with Greek Yogurt. Leigh is 13 years old, and she made this entire recipe on her own. I photographed this picture, but I told her that she just may have a summer internship. Anyway, this is the first of several of her creations coming soon that she made under my (very little) direction. They do taste as good as they look. We started with a dozen, and the next morning there were only 3 left 
Blueberry Muffins with Greek Yogurt
Prep:
15 minutes
Cook:
25 minutes
Yield:
1 dozen
Ingredients
11/2 cups all-purpose flour (you can use whole wheat or half all-purpose and half whole wheat)
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 (6-ounce) container nonfat Greek yogurt
1/4 cup unsweetened almond milk
1/4 cup canola oil
1 egg
1 teaspoon vanilla extract
11/2 cups fresh blueberries
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 (6-ounce) container nonfat Greek yogurt
1/4 cup unsweetened almond milk
1/4 cup canola oil
1 egg
1 teaspoon vanilla extract
11/2 cups fresh blueberries
Preparation
1. Preheat oven to 400F. Grease muffin cups or line with muffin liners.
2. Combine flour, sugar, baking powder and salt in a large mixing bowl. In a separate bowl combine, Greek yogurt, milk, oil and vanilla. Stir liquid ingredients into dry ingredients just enough to combine. Fold in blueberries. Fill muffin cups right to the top.
3. Bake for 20 to 25 minutes in the preheated oven, or until done.
2. Combine flour, sugar, baking powder and salt in a large mixing bowl. In a separate bowl combine, Greek yogurt, milk, oil and vanilla. Stir liquid ingredients into dry ingredients just enough to combine. Fold in blueberries. Fill muffin cups right to the top.
3. Bake for 20 to 25 minutes in the preheated oven, or until done.
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