Blueberry Yogurt Muffins

Congratulations to Nerine A. from Texas for winning first prize in the 2015 Bella Viva Recipe Contest! Her Blueberry Yogurt Muffins are to die for. We enjoyed their scrumptious combination of textures and flavors. The crumbly outside is complimented by the moist inside; which is made possible by a generous wallop of yogurt. To top it all off, the dried blueberries and yogurt come together to create a delicious gummy texture and a wonderful blend of tart and sweet flavors.


1/2 cup (one stick) salted butter, room temperature

1 cup sugar

1 cup non-fat Greek yogurt, room temperature

2 eggs, room temperature

2 cups self-rising flour

1 cup Bella Viva unsweetened blueberries


Prepare muffin pans with paper cups and set oven to 350 degrees.

In a standing mixer, beat butter and sugar until smooth and fluffy. With mixer at lower speed, mix in yogurt and then the eggs, one at a time.

Turn off mixer and add half a cup of flour. Mix on low until blended.

Continue adding one 1/2 cup at a time, mixing on low after each addition. Remove bowl and fold in blueberries.

Fill muffin cups 2/3 full and bake for 18-20 minutes or until done.