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Blueberry Lemon Yogurt Muffins

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Tender moist muffins filled with the goodness of oats, yogurt and blueberries

  • 10 prep time (minutes)

  • 30 total time (minutes)

  • servings

3.90 of 5 (21 ratings)

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  • PAM® Coconut Oil No-Stick Cooking Spray
  • 1-1/2 cups Ultragrain® All Purpose Flour
  • 1 cup quick-cooking rolled oats
  • 1/2 cup firmly packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups plain nonfat yogurt
  • 4 tablespoons Fleischmann's® Unsalted-stick, melted
  • 1/4 cup Egg Beaters® Original
  • 1 cup fresh blueberries or frozen, thawed and drained
  • 1 teaspoon grated lemon peel (zest)


  1. Preheat oven to 400°F. Spray 12-cup regular muffin pan with cooking spray. Blend together flour, oats, brown sugar, baking powder, baking soda and salt in large bowl.
  2. Stir together yogurt, Fleischmann's and Egg Beaters in small bowl. Pour yogurt mixture into center of dry ingredients; stir just until blended using rubber spatula. Do not overmix. Fold in blueberries and lemon peel.
  3. Divide batter evenly between prepared muffin cups. Bake 15 minutes or until wooden pick inserted near centers comes out clean. Cool in pan 5 minutes. Remove from muffin cups and cool completely on wire rack.

Nutrition Information Per Serving

  • 168 calories

  • 4 gram total fat

  • 5 gram protein

View Complete Nutrition Information

Nutrition Information
Amount per Serving
Calories 168  
  % Daily Value*
Total fat 4 gram 6%
Saturated fat 1 gram 5%
Cholesterol 1 mg
Sodium 271 mg 11%
Carbohydrate 28 gram 9%
Dietary fiber 2 gram 7%
Sugars 12 gram
Protein 5 gram
Vitamin A   4%
Vitamin C   1%
Calcium   12%
Iron   5%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information

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Blueberry Lemon Yogurt Muffins

Tender moist muffins filled with the goodness of oats, yogurt and blueberries

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