Tasty Tuesday: Blueberry Yogurt Muffins

If you tried making homemade yogurt, you might be looking for some good recipes to use it in.  I tried these Blueberry Yogurt Muffins last week and they were really good!  I didn't have any wheat germ, so I left that out and they still tasted fine.

1 1/2 cups whole-wheat flour
2 Tbsp toasted wheat germ
2 tsp baking powder
1/2 tsp salt
2 eggs or 1/2 cup fat-free liquid egg substitute
1 cup low-fat plain yogurt
1/4 cup packed brown sugar
2 Tbsp canola oil
1 1/2 cups fresh or thawed frozen blueberries

Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk flour, wheat germ, baking powder, and salt. In a small bowl, whisk eggs and yogurt. Whisk in sugar and oil. Add to flour mixture and stir just until dry ingredients are moistened. Stir in blueberries. Divide batter among muffin cups, filling each about two-thirds full. Bake 20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Transfer to a wire rack and cool slightly.

If you have any good recipes to use homemade yogurt, please share!

Linking to Raising Homemakers