- 1 1/2 cups whole wheat flour
- 1 cup all purpose flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups yogurt, strawberry
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 2 cups frozen blueberries
For the Yogurt Glaze
- 2 tablespoons yogurt, strawberry
- 1/2 cup powdered sugar
Nutritional data is unavailable
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 350°F.
Combine flours, sugar, baking powder, baking soda and salt in a large mixing bowl. Stir to mix.
Combine eggs, yogurt, oil and vanilla in a medium mixing bowl. Mix well.
Add yogurt mixture to flour mixture and stir until just combined. Do not over mix.
Fold blueberries into muffin batter. Fill paper-lined or greased muffin bans about 3/4 full with batter.
Bake 20 to 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean.
To make the yogurt glaze, mix 2 tablespoons strawberry yogurt with 1/2 cup powdered sugar until smooth. Drizzle glaze over cooled muffins.