Small changes can be sweet – that is why Yoplait® Original took the time to reduce the sugar by 25% while still leaving that same great taste. 25 flavors now have reduced sugar so be sure to check the label when you buy for the “Taste you love. 25% less sugar.”
Now, that is one #SweetSummerSnack.
* Yoplait® Original also doesn’t use high-fructose corn syrup or milk cows treated with rBST.
This got me thinking about what small sweet changes I could make. Lately I have been having the same breakfast every single day, yogurt and a gluten free waffle (with a smear of peanut butter of course), but I have been craving something different. I want something I can grab quickly in the morning, but that will still be healthy. I have always loved bagels and muffins, but making them gluten free, tasty, and healthy can be a trick. That is when I got the great idea to use the 25% less sugar Yoplait® Original to create a rocking muffin recipe.
These Gluten Free Blueberry Yogurt Muffins were super easy to make because I started with a boxed muffin mix, gluten free of course. However, I made some sweet changes of my own: applesauce for oil, Yoplait® Original for milk, and tossing in some fresh blueberries. Adding the yogurt to the muffins really makes them light and fluffy, trust me I tested them for you. Actually, I double tested them because one was not enough.
- box of gluten free muffin mix (serves 12)
- 3 eggs
- 1/4 cup unsweetend applesauce
- 2 6oz cups of Yoplait Original blueberry yogurt
- 1 cup fresh blueberry
- Preheat oven according to temperature on muffin mix.
- Beat 3 eggs together.
- Pour in boxed gluten free muffin mix.
- Stir eggs into mix.
- Add 1/4 cup applesauce and 2 container of blueberry yogurt.
- Mix all ingredients together until smooth.
- Gently fold in blueberries.
- Spray muffin pan with nonstick cooking olive oil.
- Divide mix evenly between 12 muffins.
- Check muffins after 20 minutes.
- Muffins are ready when the top is lightly golden and a toothpick inserted in the center comes out clean.
- May take up to 25 minutes depending on the oven.
- If you are a blueberry lover (like me) up the blueberries to a cup and a half.