Greek Yogurt Blueberry Muffins

Greek Yogurt Blueberry Muffins

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
View a printable version of this recipe

Ingredients

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)

Directions

  1. Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside.
  2. In a medium bowl combine flour, sugar, baking powder and blueberries. Make a well in center of flour mixture; set aside.
  3. 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).
  4. 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!

Fruit and Yogurt with Walnut Date Topping

Yummy as a light breakfast or as a little pick-me-up snack, this simple fruit bowl has been a favorite of mine this summer. Try it out!

Fruit Bowl

Ingredients:

Swap these 1st four ingredients out as desired to include your favorite fruits. Apples, raspberries, peaches, strawberries…whatever is fresh and in season.

  • 1 chopped nectarine (pit removed, of course!)
  • 1/2 mango chopped
  • 1 handful grapes
  • 1 handful blueberries
  • dollop of greek yogurt

For Topping

  • 1/4 cup of shelled walnuts
  • 3 Medjool dates, pitted and coarsely chopped

You will also need: 

  • A Magic Bullet Blender or a food processor

Directions:

For Topping, Place your walnuts in your food processor and pulse about 3-4 times (quick pulses – you just want to get them started.) Then, add your coarsely chopped dates and continue pulsing until they are well combined and the mixture resembles a finely ground granola or crumb topping. I use my Magic Bullet Blender because it is good for processing small batches of ingredients like these. If you don’t have a Magic Bullet Blender and you don’t feel like using a food processor either, you could just chop these by hand, but I find the consistency is much more yummy when they are pulsed together in a food processor. This will make more topping than what you need for a single serving. Simply save the rest in an airtight container in your fridge and sprinkle on your yogurt and fruit as desired.

As for the rest, it’s pretty self explanatory. Assemble your chopped fruit in a small bowl, add a spoonful of yogurt (I like vanilla) and then sprinkle on the date/walnut crumble. Enjoy!

 

 

Breakfast…In a Cup!

Sorry, we watched Wall-E again the other night and I couldn’t resist the little “in a cup” reference. :-)

Earlier this week, The Ranting Chef posted a recipe for Breakfast Biscuit Cups that I just had to try. They turned out great! For my version of the recipe, I used a buttermilk biscuit recipe from the Better Homes Cookbook, egg, Jack cheese, and bacon. Hop on over to the Ranting Chef for the recipe!

By the way, I’ll be posting a Thanksgiving themed recipe every day next week…join me! The recipes start on Monday!

Pumpkin Muffin Monday

It’s Muffin Monday here at our house (I love a good meal planning alliteration, don’t you?) This Monday I’ll be departing from our usual chocolate chip muffins for something a little more autumnal…Pumpkin Muffins!

This recipe makes quite a bit of batter. It can yield one standard 12 muffin pan, and a pan of 24 mini-muffins. Though I’ve always made muffins from this, I’m sure it would make several nice mini-loaves if that’s your preference. We just make the muffins and pop the leftovers in the freezer. They freeze beautifully. Enjoy!

Pumpkin Muffins

  • 1 ⅔ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 ½ cups white sugar
  • 1 cup solid pack pumpkin puree
  • ½ cup vegetable oil
  • ¼ cup chopped walnuts (optional)
  • ⅓ cup water
  • 2 eggs

1. Grease 1 non-stick dozen muffin pan, and 1 non-stick 2 dozen mini-muffin pan. Preheat oven to 350 degrees F (175 degrees C).

2. Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, veg oil, eggs, and nuts. Stir until well combined. Pour batter about 2/3 full into prepared muffin pans.

3. Bake for approximately 17 – 20 minutes depending on your oven (check on the mini-muffins around the 10 minute mark with a cake tester – they will come out sooner.)

Coffee Cake for Chilly Mornings

Autumn is here and things have been pretty quiet in the garden (and here at Clover and Thyme, too.) The Grow Camp has been cleared of all but the peppers, and I decided  to plant a few fall salad greens which are sprouting quite nicely. While the pace has slowed in the garden, it’s certainly picked up in the home. Our house has been buzzing with homeschool lessons, piano practice, fall soccer, and weekly homeschool co-op and church activities.

I’ve been having fun revisiting all my favorite cool weather recipes, including this coffee cake recipe. The weather has been quite nippy over here for the past week, and let me tell you, there is nothing like indulging in a warm comforting breakfast baked in the oven on a chilly autumn morning.

This cake has that perfect coffee cake texture, dense, but tender and not dry at all. It has just enough cinnamon and buttery richness without being too much.

The recipe makes an 8×8 pan – enough for a family of four or more to each have a healthy serving with left overs. How long it lasts in your kitchen without a revisit from your family is another story altogether.

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 6 tablespoons white sugar
  • ½ teaspoon salt
  • ⅓ cup shortening
  • ½ cup milk
  • 1 egg
  • ½ teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • ½ cup brown sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon

1. Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.

2. In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender until well incorporated.

3. In a separate small bowl, beat the egg. Stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.

4. Transfer batter into prepared pan and spread evenly (batter will be thick.)

5. In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon with the butter. Distribute evenly on top of cake, occasionally poking the topping into the batter wherever you desire. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.