- Flour 1¾ cups
- Powdered white sugar ¾ cup
- Baking soda 1 tsp
- Large egg 1 whole
- Strawberry flavored Greek yogurt 100g
- Unsweetened blueberries 100g, fresh or frozen
- Apple ½ large, peeled and grated
- Salted butter 6 tbsps, melted
- Milk ¼ cup • 49 kcal
- Powdered white sugar or icing sugar ¼ cup, for icing
- Milk ½ tbsp, for icing • 49 kcal
- Vanilla Extract ¼ tsp, for icing
These fruity muffins are extremely delightful to taste and are decently nutritious… at least the nutritional content of these muffins is way better than the other sugary desserts we eat.
I love these muffins for the appealing colors and its lovely fruity flavors. These strawberry yogurt muffins taste really nice with or without the icing and you may enjoy the fresh from the oven in case you can’t resist eating them!
Preheat the oven to 175 degrees C and line a muffin tray with paper liners. In a large bowl, add the flour, powdered white sugar, baking soda and mix everything well until evenly combined. Break open the egg into the flour mixture and top it with the strawberry Greek yogurt, melted butter and mix everything well.
Add the thawed or fresh blueberries, grated apple, milk and mix it in to the muffin batter. Spoon the muffin batter in to the paper liners and transfer the tray in to the preheated oven. Bake the muffins for about 10 to 12 minutes or until golden brown on top. Remove the muffins from the tray and let them cool to room temperature.
Meanwhile, whisk the icing sugar, vanilla extract, and milk together until a thick mixture is formed. Drizzle the icing over the strawberry yogurt fruit muffins and serve!
Make sure you move your hands in only one direction while you whisk or beat the ingredients. In case you use hand blender/whisk, again make sure that the gadget moves in one circular direction only. Maintain the baking temperature and you might need to keep a watch on the muffins in the final minutes of baking. Make sure that you carefully remove the egg shells while you break the egg. A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe. Thaw the frozen blueberries before you use them for baking.