Breakfast for 10

Blueberry Yogurt Muffins

Name: Blueberry Yogurt Muffins
Total time: 30 min
Yield: 10 servings
Cuisine: American
Ingredients: dry ingredients; 1 3/4 cups all purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp cinnamon; 1/2 tsp kosher salt; wet ingredients; 1 cup plain greek yogurt; 1/2 cup pure maple syrup; 1/3 cup extra virgin olive oil; 2 large eggs; 1 tsp vanilla extract; 1/2 tsp almond extract (optional); blueberries; 1 1/2 cups fresh blueberries; 1 tbsp all-purpose flour; optional: 1 to 2 tablespoons granulated sugar

Greek yogurt, maple syrup, and blueberries bake with lightly spiced flour for soft breakfast muffins.

Typical price

$2.08for 4 servings

$0.52 per serving$2.08 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: ambitiouskitchen.com

30 minstart to table
Mediumdifficulty
10servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Breakfasts Back to school Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Sour cream or plain yogurt$0.14/oz typical	8.5 oz	$1.19Typical price
Eggs$0.30 each typical	2	$0.60Typical price
Berries$0.40/oz typical	8.5 oz	$3.40Typical price
Total for the servings shown		$5.19

Pantry staples you likely have

FlourBaking powder and sodaDried spices (cumin, paprika, chili powder, oregano)Salt and pepperHoney or maple syrupCooking spray, shortening, ghee, coconut and sesame oilCornstarch, vanilla, yeast, cocoa

Not included in the cost.

Ingredients

dry ingredients
1 3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp kosher salt
wet ingredients
1 cup plain greek yogurt
1/2 cup pure maple syrup
1/3 cup extra virgin olive oil
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract (optional)
blueberries
1 1/2 cups fresh blueberries
1 tbsp all-purpose flour
optional: 1 to 2 tablespoons granulated sugar

Steps

Heat the oven to 350 F and grease a 10-cup muffin pan with oil.
Stir the flour, baking powder, baking soda, cinnamon, and salt in a bowl.
Whisk the yogurt, maple syrup, olive oil, eggs, vanilla, and almond extract in a second bowl.
Toss the blueberries with 1 tablespoon flour.
Fold the wet mixture into the dry mixture until just combined.
Fold in the floured blueberries gently.
Divide the batter among the muffin cups and bake for 18 to 20 minutes, until firm.