Best Coconut Yogurt Blueberry Muffins Recipes

COCONUT YOGURT BLUEBERRY MUFFINS

Coconut Yogurt Blueberry Muffins image

Nice muffin with a slightly dense texture but still a little fluffy. They also have slightly crispy tops. The taste is divine and worth the effort of getting the ingredients. Remember, if you don't have buttermilk on hand, you can make your own using this ratio: 1 cup milk and 1 tablespoon white vinegar. Let sit for 20...

Provided by Sanity Chek

Categories Muffins

Time 45m

Number Of Ingredients 12

Ingredients

2 large eggs
1 c coconut flavored yogurt, (not coconut milk yogurt, but regular dairy-based with coconut flavor like siggi's or chobani brands)
1/4 c buttermilk
1/2 stick butter, melted
1 tsp vanilla
2 Tbsp honey
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 c all purpose flour
2 Tbsp shredded coconut (i use unsweetened, but sweetened is fine)
1 c fresh blueberries

Steps:

1. Make sure all cold ingredients are at room temperature. I zap the yogurt and buttermilk in microwave for about 40 seconds. Take eggs out 1/2 hour before making or warm up to room temperature in warm glass of water before cracking them open.
2. Mix all the liquids together, then add dry ingredients until well combined. About 20 strokes by hand will do the trick.
3. Fold in blueberries. Pour into greased or lined muffin tins.
4. Bake at 375 degrees until toothpick comes out clean. XL muffin tins = approx 25 min Regular muffin tins = 15- 20 min If your muffins start to turn overly brown on top before finished, layer a piece of foil or parchment paper on top loosley to keep from getting too brown. I test the muffins in multiple places - don't be deceived by the tops being golden brown. Trust the toothpick! Let cool about 10 min before serving!

BLUEBERRY YOGURT MUFFINS

Blueberry Yogurt Muffins image

With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It's easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. -Cindi Budreau, Neenah, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 6 muffins.

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/2 cup vanilla yogurt
3 tablespoons canola oil
2 tablespoons 2% milk
1/2 cup fresh or frozen blueberries

Steps:

In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 228 calories, Fat 9g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.