Honey-Scented Blueberry Muffins
Ingredients
- 1 1/2 C whole-wheat flour, plus 1 Tbsp flour reserved
- 1/2 C all purpose flour
- 1/2 C granulated sugar
- 4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp iodized salt
- 1/4 tsp ground nutmeg
- 1/2 tsp cinnamon
- 1 large egg
- 3 Tbsp canola oil
- 1 tsp real vanilla extract
- 1 C Honey 0% Chobani Greek Yogurt
- 1 C blueberries, fresh or frozen
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Preparation
Position a rack in the middle of the oven and preheat oven to 375°F. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon.
In another bowl, whisk together egg, vegetable oil, vanilla and Chobani.
In a small bowl toss the blueberries with reserved flour until lightly coated, add to egg mixture. Add the egg mixture to the flour mixture. Using a spatula, fold ingredients together just until dry ingredients are moistened. Be careful to not overmix the batter, as it will cause the batter to be slightly stiff and not smooth.
Line muffin pans with paper muffin cups, spray lightly with non-stick spray. Fill muffin cups halfway and place in oven. Bake at 375°F for 8-12 minutes until a toothpick stuck in the center comes out clean.
Muffins may be served warm or chilled with dollops of Honey Chobani Greek Yogurt on top.
Nutrition Information
Calories 154, Fat 4g, Saturated Fat 1g, Protein 5g, Carbohydrate 26g, Fiber 3g, Sodium 315mg
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