Blueberry Ginger Muffins

Blueberry Ginger Muffins

(12 servings)    Printable Version
  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2 Tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain nonfat yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh blueberries
  • 1 Tablespoon finely minced crystallized ginger
  • 2 teaspoons grated lemon zest
Preheat the oven to 400 degrees.

Prepare a 12-cup muffin pan with cooking spray or muffin papers.

In a large bowl, sift together the flours, sugar, baking powder, baking soda, and salt.

In a separate medium bowl, beat the eggs with the yogurt until smooth and well-combined. Add the vanilla ginger and lemon zest and stir to mix.

Add the wet ingredients to the dry ingredients and mix until just combined (try not to over-mix). Fold in the blueberries gently.

Fill each prepared muffin cup about 2/3 full.

Bake for 15 minutes until lightly browned and a toothpick inserted into the center of one of the muffins comes out clean.


Blueberry Ginger Muffin


Note From Mr Breakfast
The muffin in the picture was actually made using a giant-size muffin tin. I was able to get 6 muffins from this recipe. I used 1 and 1/2 cups all-purpose flour (no wheat flour) and I sprinkled the tops with coarse grain sugar.



Blueberry Ginger Muffin Torn Apart



This is an interesting variation on a blueberry muffin. If you skip the ginger, it's still really good. But I think you like it if you try it. Bon Appetite! Looking forward to your comments.

Mr Breakfast would like to thank donna for this recipe.

Comments About This Recipe
What do you think of Blueberry Ginger Muffins?
Overall Average Rating = 4 (out of 5)
Based on 3 votes.


From spoonz
Rating (out of 5):  

I thought they were pretty good. Next time, I might make a crumb topping to give them just a little something extra.

Comment submitted: 9/11/2012 (#14394)



From jelly
Rating (out of 5):  

My muffins came out quite bread-like and slightly rubbery.

Comment submitted: 11/16/2009 (#9047)



From rb
Rating (out of 5):  

Easy recipe! We love that the muffins are not too sweet.

Comment submitted: 2/10/2009 (#7557)





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