Chobani Blueberry Muffins.

I cannot enough of all this season’s blueberries.  Pancakes, muffins, smoothies or just straight up!  I wanted to create a fun new recipe today for muffins, of course using my favorite Chobani yogurt, and these are perfect!  You gotta try these!


3/4 cup of sugar
3/4 cups + 2 tablespoons of all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup of vanilla or plain non fat Chobani yogurt
1/4 cup of vegetable or canola oil
2 teaspoons of vanilla extract
2 cups of fresh blueberries, washed and tossed with a tablespoon of all purpose flour


Preheat your oven to 350 degrees.  Line your muffin pan with paper cups or spray with non stick floured spray and set aside.

In your stand mixer, paddle attached, blend sugar, flour, baking powder, soda and salt.  Then add the egg.  Blend well.  Add the Chobani, oil and vanilla.  Blend just to combine.  By hand stir in the blueberries (that have been freshly washed & tossed with some flour to help prevent them sinking in the batter) gently.  Scoop out the batter into each muffin tin.  Fill 3/4 fill.  Bake for 15-18 minute or until golden brown and a toothpick inserted comes out clean.  Let cool and enjoy!

— Knead to Cook

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