I had a container of plain yogurt that was days away from going bad, and not wanting to waste, I decided to find a way to use it. I’ve been on a muffin kick lately, making a batch to take to work as snacks instead of buying $$ boxes of granola bars.
So, a quick Google search yielded this recipe. I subbed in whole wheat for half of the flour, and decreased the sugar a tad. They came out really good!
I especially like recipes that don’t call for a mixer. If you have a whisk, you’re all set. Makes for a quick and easy weekend breakfast.
1 large egg, lightly beaten
1 cup plain yogurt (I used skim)
1/3 cup canola oil
1 tsp vanilla extract
2 cups flour (I used 1c whole wheat and 1c all-purpose)
1/2 cup white sugar (I reduced a tad)
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups blueberries, fresh or frozen (do not thaw)
Preheat oven to 375 degrees and prepare 12 muffins cups. In a large bowl, whisk together egg, yogurt, oil and vanilla. In another large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Gently stir in the blueberries. Fold in the wet ingredients until just combined (batter will be thick). Fill the muffin cups and bake for 15-20 minutes.
**Recipe from JoyofBaking.com