SC Johnson Family Economics Blog
Thursday, June 13, 2013

Summer Treat: Better-for-You Blueberry Muffins | Family Economics

By Alison Lewis


Muffins are a perfect summertime treat. Not only does this recipe for blueberry muffins make a great snack or breakfast item, it can also be a fun activity to make with your kids on a rainy day. This recipe uses non-fat, Greek yogurt, which helps add moisture and gives them a fluffy texture and adds some protein to each bite. Store them in Ziploc® VersaGlass® Containers for up to one week or freeze in a Ziploc® Brand Freezer Bags with the Smart Zip® Seal.

What is your favorite muffin recipe?

blueberry muffins

Blueberry Muffins with Greek Yogurt

Prep: 15 minutes
Cook: 25 minutes
Yield: 1 dozen


1 1/2 cups all-purpose flour (can substitute for whole wheat flour, if desired)
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 (6-ounce) container Greek yogurt, non-fat
1/4 cup almond milk, unsweetened (can substitute for skim milk, if desired)
1/4 cup canola oil
1 egg
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries


Preheat oven to 400°F. Grease muffin pan or line with muffin liners.

Combine flour, sugar, baking powder and salt in a large mixing bowl. In a separate bowl combine Greek yogurt, milk, oil, egg and vanilla. Combine dry and liquid ingredients, stirring until mixed well. Fold in blueberries. Fill muffin cups right to the top.

Bake for 20 to 25 minutes, or until tops are slightly brown, in preheated oven.

Photo courtesy of Alison Lewis.

1 Comment so far

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On Saturday, June 22, 2013, Lisa from Nashville wrote

We made these today! These were fabulous!


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