In a second, smaller mixing bowl, whisk together yogurt, egg, vanilla, oil, and milk. Greek yogurt is probably one of the most versatile ingredients in my kitchen. Cover that layer with another paper towel for your best day old, I can’t wait to see your results! In a large bowl, combine the flour, baking powder, salt, and sugar until combined. Add the first 1 1/2 cups portion of flour and mix until just combined. Very good! So good! Once the sliced strawberries have been coated with flour, gently fold the berries into the mixed batter. [2] With a spoon or spatula, stir together until just combined and no dry ingredients remain. Preheat oven to 375°F. Add in yogurt, mashed banana and vanilla and continue beating for 1 minute. When sharing recipes, please do not share our original recipe in its entirety. Divide into 10 muffin cups and bake in oven for approx 25 minutes. There is no need to refrigerate these strawberry yogurt muffins, despite the dairy and fruit ingredients. My husband loves them! Used non stick spray for the tins and had no problem w/ removal - nothing stuck! 1 1/2 tsp baking soda. 1/2 cup (113g) sour cream or plain yogurt (full-fat will yield the most tender muffins) 1 1/2 cups (213g) blueberries, fresh or frozen coarse sparkling sugar, for garnish, optional *Use the greater amount of sugar if your berries are tart. Top blueberry muffins with yogurt recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Mention. This is a slow-down and enjoy kind of muffin! Yep, these Strawberry, Banana & Yoghurt Muffins are pretty darn fab (if I do say so myself!). Let cool for 5 minutes, makes 10 muffins at 2sp on all 3 MyWW programs or 2pp each. The cereal streusel is made from a mixture of flour, sugar, and butter, ⦠1/4 c cup butter, melted. Gently fold in your diced strawberries. If you are like me, you may want a bit more. Portion the strawberry yogurt batter into your prepared muffin pan, filling each liner or muffin cavity until 2/3 full. #blueberry #yogurt #muffins ⦠Grease a 12 muffin tin or line it with paper baking cups. Please use only one photo and include original recipe page link when sharing recipes in recipe round-ups and articles. Beat in egg, then add yogurt ⦠2 eggs. The fruit is folded into the batter and the muffins are ⦠Stir in chopped strawberries. Portion the batter into your prepared muffin pan, filling each muffin to 2/3 full. In another bowl, lightly beat the eggs, and then add the buttermilk, oil, and vanilla while continuing to beat. The Best Blueberry Yogurt Muffins are wholesome and feature a blend of whole wheat flour, ripe banana, blueberry Greek yogurt, and fresh blueberries.This is the only blueberry yogurt muffins recipe you will ever need! I love blueberry muffins and this recipe takes the best of my favorite recipe with some fresh strawberries added in for an extra fruity punch. In ⦠⦠Yummy, but will have to watch the calories!!! [3] Line muffin tin with paper liners. Preheat the oven to 375 degrees and grease a standard-sized muffin tin. I suggest Greek yogurt as the base ingredient for these muffins, as it adds such a wonderful flavor! In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt. You can also use all-purpose flour if you want! 1 cup chopped strawberries, fresh or frozen. Each blueberry ⦠1 c whole wheat flour. I may add more berries next time though. In a medium bowl, whisk yogurt, egg, melted ⦠You can use fresh or frozen strawberries. Used regular sugar because I didn't have enough Splenda. Used applesauce in place of butter. Get this pantry staple recipe that incorporates fresh additions and enjoy fresh-baked blueberry muffins all week! Strawberry Cheesecake Greek Yogurt Muffins; If you canât tell, I have a little bit of an obsession with greek yogurt muffins. In a second bowl, place the eggs, sugar, yoghurt, butter and vanilla into a bowl and beat until ⦠I do suggest only storing them for 1 - 2 days at room temperature, although fruit based muffins can typically be stored for up to 4 days at room temperature in an air tight container. For the muffin batter, in a medium bowl whisk together flour, sugar and baking soda. Make a well in the ⦠Remove from oven and transfer muffin pan to a wire cooling rack and allow to cool for at least 5 minutes. These strawberry yogurt muffins have the perfect tender crumb in every bite, theyâre filled with strawberries throughout, and then the cereal streusel topping really takes them over the top. I love this recipe because you end up with a whole heap of kick-ass muffins. If you are using one of the larger cookie dough scoops, it is one scoop per muffin, for approximately 18 strawberry yogurt muffins. See more ideas about yogurt muffins, recipes, snacks. Instructions. Preheat oven to 375°F. Line a 12-count muffin tin with cupcake liners and preheat oven to 400ËF. Grease a 12 muffin tin or line it with paper baking cups. The crumble amount is just enough to top about 16-18 muffins without going too overboard. You can substitute the strawberries for any kind of fruit you like. Used wheat and almond flour, along with some flax meal to make it lower carb (11 g). Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, ⦠I checked the nutrition information for muffins at a favorite restaurant/bakery of mine. In a large mixing bowl, combine the strawberry yogurt with eggs and melted butter until smooth. 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