I wanted to make something different than our usual Saturday morning pancakes (shocker I know!) and had some fresh blueberries in the house that were calling to be baked up. My kids love muffins and I haven't made them in a while, so why not? I played with a Betty Crocker Recipe, changing for what I had in the house. The results speak for themselves. My oldest son ate 6 before lunch (regular size, not minis) and my youngest who will pick fruit out of most things ate 3 without any problem at all. I guess I have to make them again sometime :o)
3/4 cup milk
1/4 cup canola oil
1/2 cup strawberry yogurt
1 egg
2 cups whole wheat flour
1/2 cup Splenda
2 tsp baking powder
1/2 tsp salt
3/4 cup fresh blueberries
Heat oven to 400*. Spray a muffin tin with non-stick cooking spray. In a large bowl, beat together the milk, oil, yogurt and egg. Stir in the flour, Splenda, baking powder and salt until flour is all moistened. Fold in blueberries. Divide the batter evenly among the 12 muffin cups. Bake 20 minutes (or until golden brown). Enjoy!
*I sprinkled the tops with the PC brand Sugar/Cinnamon/Chocolate grinder just before putting them into the oven, which made them even tastier.
Delicious muffins..Id love one or two with my coffee..
ReplyDeleteI love a good whole wheat recipe. These look great!
ReplyDeleteA superb little muffin recipe. Like that the yogurt is flavored for a change...sometimes I have to use up the 'lunch' yogurts which are always flavored...this is a good one to do that with.
ReplyDeleteWell, if that's not a great testimonial, I don't know what is! They sound delicious :D
ReplyDelete6 muffins! Awesome. They must be good.
ReplyDeleteWith fall in the air it is certainly time for muffins!! Thanks for sharing, thse look great.
ReplyDeleteHello, dear friend! Good to see you!
ReplyDeleteYummm...these muffins look good. Love the use of yogurt and whole wheat in these; bet it really amps up the flavor and quality. I would certainly love one of these to celebrate the morning!
oh these look great great combo with the yogurt beat the kiddos loved them
ReplyDeleteYour son ate 6! Well if that isn't a hint there delicious I don't know what is!!This is a keeper!
ReplyDeleteYummy blueberry muffins, who can resist? My freezer is full of them right now.
ReplyDeleteUsing strawberry yogurt is a great idea - extra flavor!
ReplyDeletethese sound just delicious!
ReplyDeletePerfect for tea time!
ReplyDeletethe combination of the strawberry yogurt and the blueberries must have been fantastic! I bet the muffins were really moist with the yogurt too.
ReplyDeleteWhat a great way to start a weekend...smelling these beauties baking in the oven.
Strawberry yogurt with the blueberries - a delicious idea.
ReplyDeleteSounds good and I think my kiddos would love 'em, too, but I still don't think mine would take them over pancakes. :) Pancakes are king on Sundays!
ReplyDelete~ingrid
Those muffins look great and yummy. Just two quick questions: would vegetable or sunflower oil work as good as canola one? If using sugar instead of Splenda, should I add less sugar or decrease the amount? Thank you.
ReplyDeleteFrockandfork - thanks for your questions! The original recipe I based it on used sugar, not Splenda and vegetable oil, not canola (I just always use canola as my son has soy allergies), sunflower oil should work as well, or an applesauce substitution
ReplyDelete