Recipes, Sweet, Uncategorized

September 16, 2019

Blueberry Yogurt Muffins

This shop has been compensated by Collective Bias, Inc. and Dannon Light & Fit. All opinions are mine alone. #BreakfastIsOnatPublix #CollectiveBias

These delicious muffins—bursting with blueberries, and with crunchy, sugary tops—are delicious with​ breakfast or with coffee any time of day. If you crave blueberry muffins from your local bakery or coffee shop, make them at home with this delicious and easy recipe. Enjoy soft, buttery, muffins right from your own oven, without discarding another few dollars on one from the bakeshop. These delectable blueberry muffins make even the busiest weekday mornings feel special, and they’re great for serving a crowd at a weekend brunch. 

These muffins are made with Dannon® Light & Fit Greek Vanilla Nonfat Yogurt​ and topped with a tasty crumble made with Kellogg’s ® Special K ® Vanilla Almond Cereal. The greek yogurt makes the muffins very moist. You can add the yogurt to the muffins as well as eat them plain. Each 5.3oz cup of yogurt is 80 calories and has 12g of protein. Light & Fit nonfat Greek yogurt has fewer calories than regular low fat yogurt** (35% fewer calories than average Greek yogurt​). There are many delicious flavors to choose from including: vanilla, blueberry, and strawberry.

This blueberry muffin recipe only calls for 10 minutes of hands-on time—no joke. With just 20-25 minutes in the oven and five minutes to cool, you’ll have homemade blueberry muffins in less than an hour. Plus, blueberry muffins make an adorable neighbor, teacher, or hostess gift! 

Everything to make these muffins can be purchased at your local Publix Supermarket. For a limited time at Publix (starting on 9/14), you can Save $1.00 on any ONE (1) Dannon® Light & Fit Greek Nonfat Yogurt​ 4-packs. Coupon offer available until 10/14, offer expires 10/30. Click  here for the coupon. 
**35% fewer calories than average Greek yogurt: Light & Fit: 80 calories, 0g fat. Average Greek yogurt: 130 calories, 2.5g fat per 5.3oz​

For more recipe inspiration and ideas using Dannon® Light & Fit Greek Nonfat Yogurt​ click  here


1 3/4 cups cake flour

1/2 tsp baking soda

3 tablespoons unsalted butter, room temperature

2/3 cup sugar

3 large egg whites, or two large eggs

1/2 tbsp vanilla extract

10 ounces or 1 1/4 cups Dannon® Light & Fit Greek Vanilla Nonfat Yogurt​

1 1/2 cups fresh blueberries

Crumb Topping:

1/4 cups butter

1 cup flour 

1 cup brown sugar 

1/2 cup Kellogg’s ® Special K ® Vanilla Almond Cereal


  1. Preheat oven to 375°F. Line a muffin tin with 12 muffin liners.
  2. Mix flour and baking soda with a whisk in a medium bowl.
  3. In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.
  4. In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.
  5. Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.
  6. With a spatula, fold in the blueberries and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).
  7. Make crumb topping. Mix butter, brown sugar and flour together until nice and crumbly. Stir in cereal. Sprinkle on top of muffins.
  8. Bake at 375° or until a toothpick inserted in the center comes out clean, about 16 to 18 minutes.

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