Blueberry Yogurt Muffins | Canadian Living
To use frozen instead of fresh blueberries, keep them frozen until the last moment and fold them in with as few strokes as possible.
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 eggs
- 1 cup plain yogurt
- 1 tablespoon grated orange rind
- 1/4 cup orange juice
- 1/4 cup vegetable oil
- 1 1/2 cup fresh blueberry
- Sodium 282 mg
- Protein 5 g
- Calories 215.0
- Total fat 6 g
- Saturated fat 1 g
- Total carbohydrate 35 g
- Iron 9.0
- Folate 15.0
- Calcium 7.0
- Vitamin A 2.0
- Vitamin C 7.0
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