Welcome to Love With Recipes, where we’re bringing you a delightful twist on classic muffins with our Yogurt Blueberry Bran Muffins! Perfect for breakfast or a quick snack, these muffins are a healthy choice, packed with fiber and bursting with juicy blueberries. Here’s how you can whip up a batch of these scrumptious treats:
Yogurt Blueberry Bran Muffins Recipe
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Yield: 12 large muffins or 18 medium muffins
Ingredients:
- 1 1/2 cups yogurt (plain or vanilla)
- 2 teaspoons baking soda
- 3/4 cup brown sugar
- 2 large eggs (or use Egg Beaters as a substitute)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 cups frozen blueberries (or fresh, if you prefer)
Instructions:
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Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly and come out perfectly golden.
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Prepare Muffin Tins: Line 12 muffin cups with paper liners or give them a quick spray with non-stick cooking spray (like Pam). This step makes for easy removal and cleanup.
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Mix Yogurt and Baking Soda: In a medium bowl, measure out the yogurt and mix in the baking soda. You’ll notice it will start to foam up; this is perfectly normal and indicates that the reaction is working.
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Combine Wet Ingredients: In a large mixing bowl, beat together the brown sugar, eggs, and oil (or your chosen mix of 1/2 cup oil and 1/2 cup applesauce for a healthier option). If you’re using Egg Beaters instead of whole eggs, simply incorporate them as you would regular eggs.
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Add Bran and Vanilla: Stir in the bran and vanilla extract into the sugar mixture until well combined.
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Prepare Dry Ingredients: In a separate bowl, mix together the flour and baking powder. This ensures an even distribution of the leavening agents throughout the flour.
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Combine Wet and Dry Ingredients: Gradually add the flour mixture and the yogurt mixture to the sugar mixture, alternating between the two. This method helps prevent lumps and ensures a smooth batter.
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Fold in Blueberries: Gently fold in the blueberries, being careful not to overmix. If you’re using frozen blueberries, there’s no need to thaw them first. This helps prevent the batter from turning a blueish hue.
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Bake the Muffins: Spoon the batter evenly into the prepared muffin tins. Bake in the preheated oven for 20 to 35 minutes. The baking time can vary depending on your oven and the size of the muffins. Check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs, your muffins are ready.
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Cool and Enjoy: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Nutritional Information per Muffin (approximate):
- Calories: 357.6
- Fat: 20.8 g
- Saturated Fat: 3.4 g
- Cholesterol: 35.3 mg
- Sodium: 389.3 mg
- Carbohydrates: 40.9 g
- Fiber: 3.9 g
- Sugar: 17.9 g
- Protein: 5.8 g
These Yogurt Blueberry Bran Muffins are not only delicious but also a great way to add some wholesome goodness to your diet. Whether you’re looking for a quick breakfast or a tasty snack, these muffins fit the bill perfectly. Enjoy baking and indulging in this scrumptious recipe from Love With Recipes! 🍇🧁
