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!
You really can’t go wrong with any recipe that has “chocolate” twice in its name, can you? Well, this recipe is no exception. I originally found this recipe on About.com. The only thing I did differently was to use the extra muffin batter for a brownie-like cake (more on that below.)
Adapted from a recipe by Danilo Alfaro on About.com
Click here for a printable version of this recipe
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- ¾ cup granulated sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 1¼ cups whole milk
- 2 large eggs, beaten
- 2 Tbsp butter, melted
- 1/3 cup vegetable oil
- 1 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips, plus 1/3 cup additional chocolate chips for sprinkling
- Preheat oven to 350° F. Thoroughly grease and flour a muffin pan, or you can use paper muffin liners.
- Combine the flour, cocoa powder, baking powder, sugar and salt in a large bowl.
- In another bowl, combine the milk and the melted butter. (I add the milk just a little bit at a time so the butter doesn’t harden up again.) Then add the oil, and finally whisk in the beaten eggs and stir in the vanilla extract.
- Add the liquid ingredients to the dry ingredients and mix until just combined. Do not over mix, or your muffins may be tough or hard. The batter should be visibly lumpy.
- With a rubber spatula, gently fold 1 cup of chocolate chips into the batter. Again – don’t overwork the batter.
- Carefully spoon the batter into the prepared muffin pan. I was able to fill the muffin cups up about ¾ of the way and they rose just the right amount for my liking.
- Finally, sprinkle the remaining chocolate chips onto the tops of the muffins, and transfer to the oven immediately.
- Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
The original recipe says this batter makes 12 to 18 muffins. It definitely makes more than 12. In fact, I had enough leftover batter to pour into a small 8 inch round cake pan. I kept a close eye on this cake in the oven and pulled it out before the muffins (at about 15 minutes.) The resulting cake was thin, but still moist and a perfect base for a brownie bottom sundae. :-) However, you can always just make more muffins, if you have more than one muffin pan. Enjoy!
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!
- 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.)
Time for some Monday Nom Noms!
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 bananas, mashed
- ¾ cup white sugar
- 1 egg, lightly beaten
- ⅓ cup butter, melted
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers (I use a large mini-muffin pan.)
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. Bake in preheated oven for 18 to 20 minutes (less for mini-muffins,) until a toothpick inserted into center of a muffin comes out clean. (While the muffins are baking you can make your frosting.)
4. Allow muffins to completely cool on a rack before icing.
- 1 package brick cream cheese, softened
- ¼ cup butter, melted
- 2 cups icing sugar
- 1 teaspoon lemon juice
Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar and juice, beating until well blended after each addition. Allow frosting to chill in refrigerator while muffins are cooling. Spread or pipe on muffins. Store leftover muffins in refrigerator.