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These muffins are easy to make for a tasty summer breakfast treat or afternoon snack! Celebrate the seasonal berries in your area and add some extra flavor using Tillamook Yogurt!

Yield: 10-12 muffins

1¾ cups all-purpose flour
¾ cup sugar
½ teaspoon ground cinnamon
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
6 oz cup of Oregon Strawberry Yogurt
1 egg
6 tablespoons Tillamook Salted Butter
¾ cup fresh blueberries

Preheat oven to 375ºF. In a large bowl, mix flour, sugar, cinnamon, baking powder, baking soda, and salt, and set aside. In a separate bowl, whisk egg, yogurt, and melted butter. Add the wet ingredients to the dry and mix until thoroughly combined. Then fold in blueberries and pour batter into a paper lined muffin tray. Bake for 15 minutes or until the tops are golden brown. Let cool, and enjoy!

Give this recipe a try and let us know what you think! Maybe mix things up with another flavor of Tillamook Yogurt or another type of berry! Yum!



It would be nice if you arranged your menu posts so that when I print it, it comes out on 1 page. If you had made the first photo slightly shorter, I could have gotten the last two lines of baking instructions on the first page.

Thank you for considering this suggestion.

June 23rd, 2013 at 10:13 am

Tillamook Team

Hi Nanna,

Thanks so much for the feedback! I'll be sure to share your comment with the rest of the team. I hope you enjoy the recipe!

All the best,

Callie, of the Tillamook team

June 27th, 2013 at 2:13 pm
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