So delicious and hearty. A bit of a departure from your ordinary blueberry muffins. Perfect for a snack or breakfast treat.
1 c of light brown sugar
1/4 c of butter or butter substitute, at room temperature
1 cup of oats
1 cup of Chobani non fat yogurt
1 tablespoon of vanilla extract
1 1/4 cup of all-purpose flour
1 tablespoon of baking powder
1 teaspoon of salt
1 heaping teaspoon of ground cinnamon
1/2 teaspoon of baking soda
1/2 teaspoon of ground nutmeg
2 cups of blueberries (fresh)
Preheat your oven to 400 degrees and spray your muffin pan with non stick baking spray. I used a mini muffin pan.
In your stand mixer, cream brown sugar and butter. Add the egg and blend well. Then add the oats, Chobani and vanilla.
In a separate bowl, mix the flour, powder, salt, cinnamon, soda and nutmeg. Whisk until well-combined then add to the wet mixture. Blend well but avoid over-mixing.
Wash your blueberries and toss with a tablespoon of flour. Toss to coat. Then add the blueberries by hand into the mixture. The dough is thicker and not very loose – don’t worry 🙂
Fill your muffin tins about 3/4 of the way. Bake for 15-20 minutes or until golden. Mini muffins took 15 minutes.
— Knead to Cook