Honey-Scented Blueberry Muffins

Servings: 12

Preparation Time: 20 minutes

Cook Time: 12 minutes


1 1/2 cups whole-wheat flour, plus 1 Tbsp flour reserved

1/2 cup all purpose flour

1/2 cup 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 Tbs canola oil

1 tsp real vanilla extract

1 cup Honey 0% Chobani Greek Yogurt

1 cup blueberries, fresh or frozen


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 and 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 over mix 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 half way 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.