Blueberry–Yogurt Muffins

Karen Masri Craddock

JBF Member, NYC

Karen discovered the original recipe for these muffins in a Stonyfield Farm cookbook and has been modifying it over the years. "I get invited to a lot of bridal showers where you're asked for a recipe for the bride," she says. These muffins, which have a moist and delicate crumb, have been her go-to recipe for those occasions. They're also the perfect thing to grab for quick weekday breakfasts.


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup low-fat plain yogurt
  • 1 teaspoon baking soda
  • 1 egg
  • 1/2 cup sugar
  • 1/4 cup oil
  • 1/4 cup applesauce
  • 2 teaspoons vanilla extract
  • 1 cup blueberries, fresh or frozen


Preheat oven to 350ºF. Lightly grease a muffin tin.

Sift together flour, baking powder, and salt, and set aside.

In a large bowl, combine yogurt and baking soda. (This mixture will double in size, so make sure to use a large bowl.)

In another large mixing bowl, lightly beat the egg. Mix in sugar, oil, applesauce, and vanilla until well incorporated. Alternately add 1/3 of the flour mixture, then 1/2 of the yogurt mixture, and continue adding, finishing with the flour mixture. Fold in berries by hand.

Spoon mixture into the prepared muffin tin and bake until golden brown, about 30-35 minutes.


12 muffins