These Blueberry Yogurt Muffins are made with Siggi’s vanilla yogurt and whole wheat flour to bring you a nutritious yet delicious treat any time of day!
Back in September when I was in Vermont for the Blog Brûlée event, I had the opportunity to meet Siggi Hilmarsson. He’s the founder and owner of Siggi’s, an awesome yogurt company that makes Icelandic-style yogurt.
We even had the chance to strain our own yogurt. It was quite eye-opening since it was the first time I’ve ever attempted to make yogurt.
And surprisingly it wasn’t too difficult!
Siggi’s brand is different from many other yogurt brands. It’s all-natural and made with simple ingredients, with not a lot of sugar.
I personally love topping this yogurt with my homemade granola and of course baking with it too!
That’s where this blueberry yogurt muffin recipe comes into play. It’s a simple recipe with yogurt and whole wheat flour to make a perfect breakfast or snack.
Dietitian’s Dish
Siggi’s yogurt is an excellent choice to add to your daily routine. Like Greek yogurt, Siggi’s is high in protein (14 grams per 5.3 ounce serving) and only has about 11 grams of sugar for every 100 calories. Siggi’s comes in a variety of flavors, all hand-picked by Siggi himself to ensure the quality and flavor is superb.
Blueberry Yogurt Muffins
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup canola oil
- 1 egg
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 1/4 cup skim milk
- 1 cup Greek vanilla yogurt I used Siggi’s vanilla yogurt
- 1 cup all purpose flour
- 1/2 cup white whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries (thawed)
Streusel Topping
- 1/4 cup white whole wheat flour
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons butter (cold)
Instructions
- Preheat oven to 425°F and coat a muffin pan with butter or non-stick cooking spray.
- In a large bowl combine sugar oil and egg. Mix well.
- Add vanilla, lemon juice, milk and yogurt. Mix well.
- Stir in flour, baking soda, baking powder and salt. Once combined fold in blueberries.
- Add the batter to the muffin pan.
- In a small bowl, combine streusel ingredients. Using a fork or your hands, stir the mixture until the butter is evenly distributed.
- Sprinkle streusel topping over each muffin.
- Bake for 12-16 minutes or until muffins are light golden brown.
Disclaimer: This post is NOT sponsored, however I was provided with a month’s supply of Siggi’s yogurt in the form of coupons for an Instagram giveaway. This giveaway starts Wednesday, January 25 and ends Wednesday, February 1.
This Blueberry Yogurt Muffins post first appeared on Chocolate Slopes.
© 2017 Kristy Hegner Disclosure and Privacy Policy