Fruit and Yogurt Muffins

Categories: Breads, Muffins


(Based on ratings)
Rate Now

Select a star below to rate this recipe.

Recipe Information

Serving Size

1 muffin


Makes 20 servings

Nutrition Information

One serving is 90 calories, 1 g fat, 10 mg cholesterol, 105 mg sodium, 21 g carbohydrates, 1 g fiber, and 2 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • Cooking Spray
  • 1 c All-purpose flour
  • 1 c Wheat flour
  • 1 c White sugar
  • 1 t Baking soda
  • 1 t Baking powder
  • 6 oz Blueberry yogurt, low-fat
  • 1 Egg
  • 1 t Vanilla extract
  • 4 T Margarine, melted
  • 2 c Blueberries


  1. PREHEAT oven to 350°F.
  2. SPRAY 20 muffin cups or LINE with paper muffin liners.
  3. STIR together flour, sugar, baking soda and baking powder.
  4. In a separate bowl, COMBINE yogurt, egg, vanilla, margarine and blueberries.
  5. STIR mixtures together just until combined; batter will be very thick.
  6. SCOOP into prepared muffin cups.
  7. BAKE in preheated oven for 25 minutes.

*Option – Substitute your favorite fruit

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit