Oatmeal blueberry Chobani muffins.
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
These muffins look beautiful and I love the compliment of the oatmeal. The oatmeal creates a wonderful texture. I have always wondered, how different do muffins turn out when you use milk rather than yogurt? I feel most recipes choose between the two.
I believe it would be too watery. You could try buttermilk or sour cream in lieu of the yogurt.
Do you know the calorie content or servings for these? They are delicious! I made them yesterday, and I used the chobani blueberry yogurt instead of plain.
I don’t b/c I don’t trust those calorie estimators on line. I need to find a trustworthy source that I can reference that for you.
This looks wonderful, I can’t wait to try them! How many muffins does your recipe make? Thanks!
I made 36 mini muffins. Can’t wait to hear what you think :))) oxoxo Robin