I promised you the recipe for my blueberry-loaded blueberry muffins this week and I am not one to break a promise.
When I wasn’t ordering a pink frosted or chocolate-crème filled donut at Dunkin Donuts as kid, I was definitely ordering one of their outrageous chocolate chip muffins.
You know, with the sugary crystals surrounding the chocolately chips on the top?
A close second to my favorite chocolate chip muffin was the Entenmann’s Corn Muffin which I would literally eat in two bites, often warmed in the toaster oven before adding peanut butter.
Never would I touch such a thing as blueberry muffins.
I was way too picky to eat anything blue, let alone a food associated with the word berry.
Boy was I missing out.
At some point I learned to eat berries (including the blue ones) which opened up a whole new world of tasty treats, more topping options for my bowls of oatmeal and frozen yogurt as well as providing me with those powerful antioxidants for my skin.
We are calling today’s muffins blueberry-loaded because they are packed with both blueberries AND blueberry greek yogurt.
Don’t freak out — I didn’t suddenly start eating sugar-loaded yogurts or anything.
I used Chobani’s Simply 100 Greek Yogurt which means blueberry flavored but still low in sugar (8 grams per container compared to at least 16-20 grams in regular flavored yogurts).
I prefer to sweeten plain yogurt with fruit but my son loves the Chobani 100 greek yogurts so I keep them in the house for him.
I don’t blame him either, they are real good and handy when you don’t have time to doctor up your own concoctions.
Have you baked with greek yogurt yet? You should.
Not only does greek yogurt add a nice dose of protein, it creates a fluffy texture which is perfect for muffins.
No eggs. No butter. No added sugar beyond the sweetness in the blueberries and the drop of evaporated cane juice in the yogurt.
I used a combination of whole wheat flour and this Multi-Grain cereal blend which I bought when I couldn’t find a simple box of quinoa flakes.
I realize you may not have this exact blend on hand and that’s okay.
You can use quick oats, rolled oats, slightly ground rolled oats, oat bran, wheat germ, wheat bran, quinoa flakes, ground bran cereal, more flour…you get the idea.
Fresh or frozen blueberries, either one will work like a charm.
These muffins make for a quick and easy breakfast, snack or dessert, packed with good-for-you ingredients, fiber, protein and antioxidants.
I am sure you can add sugar to the recipe but why?
It’s nice to actually taste what you are eating rather than have it masked with added sweetness.
The blueberry flavor is so present and the aroma when you bake them? My goodness.
I want to bottle up the scent and make a candle out of it.
- ½ Cup whole wheat flour
- ½ Cup Mutligrain Cereal Blend (or quinoa flakes, wheat bran, oat bran, wheat germ, quick oats, ground rolled oats, or more flour)
- 1 Chobani 100 Blueberry Greek Yogurt
- ¼ Cup Milk of choice (I used organic skim)*
- 3 Tbsp. Coconut Oil (melted, measured before melting)
- 1Tsp. Vanilla
- ½ Tsp. Baking Powder
- 1 Tsp. Baking Soda
- 1 Cup (or even a little more) fresh or frozen blueberries
- Preheat oven to 350 degrees.
- Combine dry ingredients in a bowl.
- Add wet ingredients and mix, adding in the blueberries last.
- Lightly grease a muffin pan and spoon batter in, filling a little over half way.
- Bake 20 minutes or until the tops of the muffins spring back when touched.
I think you should make these muffins over the weekend. Just saying.
Favorite type of muffin?
Do you prefer the tops of the muffins or do you eat the whole thing?
Are you cooking/baking for Super Bowl? What are you making?