Directions:
- Preheat oven to 375 degrees F.
- Whisk flour, baking soda, baking powder and salt together and set aside.
- Cream butter and sugar until light and fluffy, about 2 minutes.
- Add eggs 1 at a time, beating after each addition.
- Beat in half of dry ingredients.
- Beat in one third of the yogurt.
- Beat in remaining ingredients in two batches, alternating with yogurt, just until incorporated.
- Stir in blueberries, gently.
- Grease 12-cup muffin tin with butter or canola oil spray.
- Divide batter evenly among cups. Bake 25-30 minutes; rest for 5 minutes before cooling on a wire rack.
- Serve warm with butter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 918.19 Kcal (3844 kJ) | ||
| Calories from fat | 306.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.03g | 52% | |
|---|---|---|---|
| Cholesterol | 174.84mg | 58% | |
| Sodium | 558.03mg | 23% | |
| Potassium | 781.12mg | 17% | |
| Total Carbs | 137.46g | 46% | |
| Sugars | 61.98g | 248% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 18.13g | 36% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 1.7mg | 10% | |
| Calcium | 371.3mg | 37% | |
| Amount Per 100 g | |||
| Calories | 257.41 Kcal (1078 kJ) | ||
| Calories from fat | 85.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.54g | 52% | |
|---|---|---|---|
| Cholesterol | 49.01mg | 58% | |
| Sodium | 156.44mg | 23% | |
| Potassium | 218.98mg | 17% | |
| Total Carbs | 38.54g | 46% | |
| Sugars | 17.38g | 248% | |
| Dietary Fiber | 1.12g | 16% | |
| Protein | 5.08g | 36% | |
| Vitamin C | 1.8mg | 11% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.5mg | 10% | |
| Calcium | 104.1mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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