Muffins, with their soft, moist centers and irresistible aroma, are a delightful treat that appeals to both the young and the young at heart. Today, we bring you a mouthwatering recipe for Blueberry & Apricot Yogurt Muffins that will have your taste buds dancing with joy. These muffins combine the sweet-tartness of blueberries and the sunny warmth of apricots, all wrapped in the creamy embrace of yogurt. Without further ado, let’s embark on a culinary adventure and bake up a batch of these heavenly muffins.
|Blueberry & Apricot Yogurt Muffins
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup plain yogurt
- 1 cup blueberries (fresh or frozen)
- ½ cup dried apricots, chopped
Preheat the Oven:
Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners or grease them lightly.
Sift and Mix Dry Ingredients:
In a mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures a uniform distribution of the leavening agents and a consistent rise in your muffins.
Cream Butter and Sugar:
In another large bowl, cream the softened butter and granulated sugar together until light and fluffy. You can use an electric mixer or do this by hand with a wooden spoon.
Add Eggs and Vanilla:
Beat in the eggs, one at a time, and add the vanilla extract. Continue to mix until the batter is smooth.
Alternate Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the yogurt. Begin and end with the dry ingredients, and mix until just combined. Be careful not to overmix; a few lumps are okay.
These muffins are not only scrumptious but also provide a dose of vitamin C from the blueberries, fiber from the apricots, and probiotics from the yogurt. They are perfect for breakfast, a snack, or even as a dessert. Share them with your family and friends, or savor them all by yourself — either way, they are sure to become a household favorite. Happy baking!
Estimated Nutrition Per Serving
- Calories: 210 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Trans Fat: 8g
- Cholesterol: 50mg
- Sodium: 240mg
- Total Carbohydrates: 29g
- Dietary Fiber: 1g
- Sugars: 17g
- Protein: 3g
Blueberry muffins are one of the few baked goods that my husband will actually willingly reach for if we have them on hand, so I recently baked up a batch for him to dip into before his daily early morning commute. A couple of fresh apricots were looking lonely on the counter as I mixed up the batter, so I tossed those in as well.
Two of summer’s produce staples – blueberries and apricots – go beautifully together, and make these yogurt muffins perfect for breakfast-on-the-go (or as part of a leisurely brunch when lightly toasted and paired with eggs and fruit).
The main source of moisture in these soft & cakey muffins is Greek yogurt, which is obviously a healthier alternative to loads of butter, though a bit of neutral-flavored oil is added to ensure a delicate crumb.
While on the topic of texture, I never cease to be impressed with how fluffy baked goods can turn out when using whole wheat pastry flour! It’s true that I’ve become used to baked goods and desserts made with this soft 100% whole wheat flour, but I still think that you could easily fool any white flour-loving person by subbing in whole wheat pastry flour. It’s my go-to flour for all types of baking, and I urge you to try it if you haven’t already!
The urge to bake struck me on a particularly hot & humid morning last weekend for some reason, and now that we’re nearing autumn, the baking bug is biting me even harder.
What to bake next?!
Blueberry & Apricot Yogurt Muffins
t, 0.8 grams saturated fat, 3.1 grams fiber, 12.8 grams sugars, 4.8 grams protein