Shortcut Blueberry Muffins Recipe Uses a High-Protein Ingredient (3 Ingredients, 20 Minutes) by The Easy Three-Ingredient College Cookbook
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Muffin mixes are extremely budget-friendly, great for keeping in the pantry and only require a few extra ingredients to transform them. This muffin recipe adds fresh blueberries for a mix of fresh fruit flavor alongside the more artificial flavors from traditional muffin mix.
Rather than milk, this blueberry muffin recipe uses high-protein yogurt to add a bit of tang and brighten the batch. To make these three-ingredient blueberry muffins you will need a blueberry muffin mix, low-fat plain Greek yogurt and fresh blueberries. This shortcut recipe is ready in about 20 minutes.
Seve these moist muffins for breakfast, brunch or as a pick-me-up snack during the day or even for dessert.
If you enjoy lemon, try lemon-flavored Greek yogurt for a bright burst of flavor, or mix in a tablespoon of lemon zest. You can switch up the muffin mix for another flavor such as cinnamon sugar to keep things interesting. Read about the health benefits of Greek yogurt and the health benefits of blueberries.
Cuisine: American
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 6
Ingredients
- 7 ounces (1 package) blueberry muffin mix (We like Martha White Blueberry Muffin Mix)
- 1/2 cup low-fat plain Greek yogurt
- 1/2 cup fresh blueberries
Here's how to make it:
- Preheat the oven to 425 degrees F. Line six cups of a muffin tin with paper liners and set aside.
- In a large bowl, stir muffin mix and yogurt until well combined. Gently stir in blueberries. (Make this recipe with lemon yogurt to add a refreshing lemon flavor. Try this recipe with other flavors of muffin mix.)
- Pour mixture evenly into each lined cup in the muffin tin (they will each be about two-thirds full).
- Place the muffin tin into the oven and bake for 12 minutes or until muffins are browned at the edges and a toothpick inserted into the center comes out with just a few crumbs.
- Allow muffins to cool for 10 minutes before serving. Store leftover muffins in an airtight container in the refrigerator for up to three days.
From The Three-Ingredient College Cookbook by Robin Fields. Copyright © 2024 by Simon & Schuster, LLC.
Photo: James Stefiuk
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