These blueberry muffins have extra tang and depth of flavor (not to mention protein!) thanks to the Greek yogurt inside. For this batch, I used coconut palm sugar instead of regular granular sugar. This does result in a less sweet muffin (which I prefer.) If, however, you like your muffins on the sweeter side, go for regular granulated sugar. For this recipe, I used blended plain, 4% Greek Yogurt from Chobani, but next time I make these bad boys, I’m going to try Chobani’s lemon flavor yogurt for a little added lemon zing. Last but not least, if you are not keen on coconut oil (or you don’t have it around) regular vegetable oil can be substituted.
Greek Yogurt Blueberry Muffins
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1¾ cups unbleached all-purpose flour
⅓ cup coconut palm sugar (or granulated regular sugar, if you like it sweeter)
2 teaspoons baking powder
1 egg, beaten
¾ cup milk
½ cup Greek yogurt (I used blended plain 4% from Chobani. Lemon flavor might be yummy too!)
¼ cup coconut oil, melted (vegetable oil may be substituted)
1 cup blueberries (fresh or frozen)
- Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside.
- In a medium bowl combine flour, sugar, baking powder and blueberries. Make a well in center of flour mixture; set aside.
- In another bowl combine egg, milk, yogurt, and oil. Add mixture all at once to flour mixture. Stir just until moistened (batter will be stiff).
- Spoon batter into prepared muffin cups, filling each about 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Makes 12 muffins.
For more Greek yogurt inspiration, visit Chobani’s recipe section or check out #madewithchobani on Twitter and Instagram!