Spring has sprung, and these Yogurt Glazed Blueberry Muffins are calling my name! Two cups of fresh blueberries are bursting from these jumbo muffins, along with a sweet glaze made with real blueberry yogurt.
If I could freeze time right now, I would. Zach is a junior in high school and he just turned 18. He’s our baby and I’m just not ready to send him off into the world yet. (Zach isn’t ready yet either, but that’s a story for another time.) The truth is that while I’m sad to see our boys growing up so fast, I’m also hating the fact that I’m
growing up getting older too.
I actually still feel like a kid. For REAL!! Permission to keep acting like a kid, please? 🙂
Speaking of acting like kids, we totally fight over fruit at our house. Uh huh. I’m constantly buying fruit and can hardly keep enough of it around. We love our fruit, yogurt, and granola bowls here, as well as our Acai Smoothie Bowls and Berry Chia Overnight Oats.
fresh fruit –> mix with yogurt –> top with granola –> HEALTHY breakfast –> productive day 🙂
fresh fruit –> use in Acai Smoothie Bowls and Berry Chia Overnight Oats –> YAY!
Have you noticed the bright blueberries bursting from the muffins? It’s hard not to. EVERY bite is guaranteed to have at least one blueberry. They are absolutely BURSTING, just like Spring in Texas!
My recipe is just an adaptation of my Glazed Lemon-Poppyseed Muffins, which is also a spring inspired recipe. Lemons and blueberries make me happy, and BOTH of these muffin recipes will make you happy too.
Eat muffins –> be happy! 🙂
The glaze for my Blueberry Muffins uses a simple yogurt, butter, and powdered sugar combination. I originally tried a glaze made with blueberry jam, but the color was bright raspberry, instead of this light purple/blue color that I was going for. Make sure your blueberry yogurt has fruit on the bottom, and stir it up before adding a few tablespoons to the glaze mixture. The amount of powdered sugar used is also dependent on how thick you want the glaze. I wanted to drizzle mine, so I only used 1 1/2 cups.
Mike likes his muffins plain, so I didn’t glaze all of them. They are delicious either way.
Let’s talk about blueberries and how they get a superstar status in terms of health.
- Blueberries are low in calories (84 calories in one cup) and high in nutrients.
- Blueberries are high in antioxidants, protecting us from many diseases and helping in the aging process.
- They help to lower cholesterol and reduce blood pressure.
- They seem to benefit the brain, improving memory and delaying age-related decline.
- Blueberries help to lower blood sugar levels and improve insulin sensitivity.
- They may be useful in preventing urinary tract infections.
- Blueberries accelerate muscle recovery after strenuous exercise.
So in summery, blueberries totally ROCK! Add them to your diets STAT. 🙂
Please let me know in the comment section below if you make these Yogurt Glazed Blueberry Muffins, or any of my recipes! I love to hear from my readers. You can also tag me on social media! I’m on Facebook, Twitter, Instagram, Pinterest, Bloglovin’, and Yummly. 🙂 Thanks for reading along!
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- 3 large eggs
- 1 cup sour cream light
- 1/2 cup half and half
- 1/4 cup honey
- 2 teaspoons vanilla
- 1/2 cup un-salted butter - melted and cooled
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 3 Tablespoons blueberry yogurt - I used Chobani
- 2 teaspoons unsalted butter - softened
- 1 1/2 cup powdered sugar - or to your desired consistency
In a medium sized mixing bowl, combine the wet ingredients. Mix the eggs, sour cream, half and half, honey, and vanilla. Add melted butter when nearly cooled.
In a large mixing bowl, mix together the dry ingredients - flour, sugars, cinnamon, baking soda, baking powder, and salt.
Gently add dry ingredients to wet ingredients, stirring until just mixed.
Fold blueberries into batter, by gently stirring, careful to avoid bursting the berries.
Using a 1/2 cup measuring cup, spoon mixture evenly into 12 jumbo-sized muffins. They should be 3/4 full.
Bake at 350 degrees for approximately 28 minutes, or until toothpick comes out clean (when inserted).
Remove muffins from pans to cool on baking racks.
Mix together the glaze ingredients - blueberry yogurt, softened butter, and powdered sugar. Drizzle glaze on cooled muffins.
These muffins stay fresh on counter (in airtight container) for up to three to four days. Can also refrigerate or freeze them.