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 egg
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


  1. 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.

  2. 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.

  3. This looks wonderful, I can’t wait to try them! How many muffins does your recipe make? Thanks!


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