Blueberry-Yogurt Muffins

This original recipe was submitted by Mindy, a visitor to the website! Thanks Mindy!!

Yield: 12 muffins (1 muffin per serving)
Source: Mindy in Dayton, Ohio
Mindy's Comments: I've made these for years. They're so good, even my kids like them. They contain no artificial sweeteners, unless you use sugar-free yogurt (which I do).

Comments from an OH Kitchen: Great, basic blueberry muffin recipe, and for 2 pts per muffin it's a keeper at my house. I could not find FF Vanilla yogurt so I ended up using 6oz of FF plain and 2oz of regular vanilla yogurt (which I usually have around all the time). They turned out very moist.
Amy's Comments: For a good FF Vanilla yogurt, look in at Stoneyfield Farms Organic Yogurt (no artificial sweeteners). Also, I found that my muffins do better if I skip the muffin wrappers and just spray the muffin tin with Bakers Joy (or Pam with flour). They come right out!


1 c unbleached flour & 1 c whole wheat flour (or 2 c all-purpose flour)
1 t baking powder
1 t baking soda
1/4 t salt
1/3 c sugar
2 egg whites
1/4 c unsweetened orange juice
1 T vegetable oil
1 T unsweetened applesauce
1 t vanilla flavoring
8 oz fat-free vanilla yogurt
1 c blueberries, washed and dried


  1. Preheat oven to 400.
  2. In a large mixing bowl, whisk together flour, baking powder, salt, baking soda and sugar.
  3. In a medium mixing bowl, combine eggs, yogurt, oil, applesauce, juice and vanilla.
  4. Make a well in dry ingredients, and add wet ingredients.
  5. Mix just until no large lumps remain. Do not overmix.
  6. Gently fold in blueberries. (I also save a few to add to the tops of each muffin.)
  7. Divide batter into 12 paper muffin cups.
  8. Bake 14-18 minutes or until lightly browned and an inserted toothpick comes out clean.
  9. Remove muffins from pan immediately and cool on wire rack.
  10. Freeze or refrigerate leftovers.


H.U: 2 per serving
129 calories, 1 gm fat, 213 mgs sodium, 112 mgs potassium, 26 gms carb, 2 gms fiber, 4 gms protein

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