Blueberry-Yogurt Muffins

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Blueberry-Yogurt Muffins
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Course Breads, Breakfast Dishes, Grains, Healthy, High Mileage Snacks
Cuisine American, Uncatagorized
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Course Breads, Breakfast Dishes, Grains, Healthy, High Mileage Snacks
Cuisine American, Uncatagorized
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat the oven to 375o F. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together the flour, wheat germ, baking powder, and salt.
  2. In a small bowl, whisk together the eggs or egg substitute and yogurt. Whisk in the sugar and oil. Add to the flour mixture and stir just until the dry ingredients are moistened. Fold in the blueberries.
  3. Divide the batter among the muffin cups, filling each about two-thirds full.
  4. Bake for 20 minutes, or until a wooden pick inserted in the center of the muffin comes out clean. Transfer to a wire rack and cool slightly. Note: Store the muffins in a container for up to 1 day at room temperature or up to 1 month in the freezer.
Recipe Notes

Recipe Credit:  Preventions: The Sugar Solution

Per muffin: 125 calories, 4 g protein, 20 g carbohydrates, 4 g fat, 37 mg cholesterol, 171 mg sodium, 2 g dietary fiber

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