Reggie’s Blueberry Yogurt Muffins

5 from 6 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 12 people
Calories 423 kcal


  • 330 g Sifted flour
  • 100 g Melted butter
  • 170 g Sugar
  • 170 g Frozen blueberries
  • 2 M Eggs
  • Half a pack of baking powder
  • 1 pinch Salt
  • 12 piece Muffin tins


  • First melt the butter and let it cool down. Separate the eggs, put egg whites --- fridge (for now), egg yolks in a large bowl. Add the yoghurt to the egg yolk and the cooled butter. Mix the whole thing well (no lumps!). Add the sugar and stir well again until the dough has a creamy consistency.
  • Preheat the open to 180 ° C, sift the flour. Line the baking sheet with muffin cases. (Is easier than greasing)
  • Add the baking powder and the sifted flour while stirring constantly (preferably with an electronic hand mixer). The dough has a very firm consistency.
  • Take the egg yolks out of the refrigerator and add a pinch of salt. Beat the egg whites with an electronic hand mixer.
  • Carefully fold the egg whites under the dough with a dough lifter. Caution: Since the dough is very firm, without the egg whites, handle it with particular care!
  • Place a dollop of batter in each muffin pan, covering the base. Spread 3-5 blueberries (frozen) on top and another dollop of batter on top (until three quarters of the mold is filled), then 3-5 blueberries follow and the muffins can be left in the oven for about 20 minutes.
  • After 20 minutes, use a wooden stick to check whether the muffins are through. Enjoy your meal!
  • 8th alternative: Alternatively, vanilla sugar or pure vanilla can be added to the dough.


Serving: 100gCalories: 423kcalCarbohydrates: 67.6gProtein: 5.6gFat: 14.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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