Blueberry Greek Yogurt Muffins {Moo Muffins} – KCM

We went with a comfort food dessert for Kids Cook Monday this week. After a weekend full of potty training, we felt (gross, disgusting, frustrated) like we deserved a little treat! Brady has made great strides since embarking on his diaper free journey, thanks to his ultimate motivator- TV! That means we’ve watched lots of Mickey Mouse Clubhouse over the past couple days and got some inspiration for our recipe this week. Toddler parents; perhaps you’re familiar with Clarabell’s Moo Muffins? We decided to make our own Moo Muffins with the abundance of Blueberries that are in season right now.


I love searching Pinterest for different recipes and then tweaking them to make my own creations. Several of the muffin recipes I’ve come across involve Greek Yogurt (yum!) and lemon (double yum!!) and I really wanted to give those a try. We were sure Clarabell would approve! Here’s what we came up with.

Blueberry Greek Yogurt Muffins


3 Cups Flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup vegetable oil
1 & 1/2 Cup sugar
2 eggs
1 container Greek Yogurt (we used Blueberry, Lemon would be tasty too!)
Juice of 1 lemon
1 pint of fresh blueberries

Pre-heat oven to 350* and prepare a muffin pan with liners. Combine dry ingredients (flour, baking powder, soda, and salt) in a bowl. In another bowl, use an electric mixer to combine oil, sugar, eggs, yogurt, and lemon juice. Slowly add dry ingredients into wet and mix on low. Last, fold blueberries into batter. Bake muffins for approximately 20 minutes (or until golden brown and toothpick comes out clean.)


Brady really got into baking and it was a nice break from potty training and TV watching; however, littlest man was much more into eating the muffins than B.


These muffins were a great mix of sweet and tart and we will definitely be making them again!






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