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Blueberry Yogurt Mini Muffins Recipe

Chicken, Sausage, and Pork Jambalaya

I have a recipe for you: blueberry yogurt mini muffins. Don’t they sound delicious? They were. In fact so delicious, I packed and ate them with all my bentos before taking a good shot for this recipe.  Ah well, I’ll have to make them again and update this post in the future.  Meanwhile, I’ll just have to point you to the top left corner of the picture and say, “We’re making those little muffins right there!”

Ever since receiving a case of Chobani yogurt last month, I’ve been thinking of ways to use it when I bake and cook. And one of my favorite cooking books, Ratio by Ruhlman (affiliate link), helped me make this mini muffin recipe.

Honestly, it was extremely simple to take the ratio and modify it to use some yogurt in place of some of the fat. The blueberry Chobani yogurt used gave the muffins a fun purpley-blue swirl and great flavor along with the frozen wild blueberries added.  The lemon zest and juice gave it a bright flavor, and I could hardly stop eating the little mini muffins.

And it’s given me all sorts of ideas on how to modify this one simple recipe to make more fun muffins: pineapple upside down muffins, apple cake muffins, orange cranberry muffins….and the list goes on. In the meantime, let’s start with these blueberry yogurt mini muffins.

I hope you all enjoy them!

Blueberry Yogurt Mini Muffins
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Recipe type: Dessert
Author: Adapted from Ruhlman’s Ratio
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4
A bit of blueberry yogurt helps to cut down on the fat content in these delicious, brightly flavored blueberry muffins
Ingredients
  • All purpose flour, 8 ounces
  • Sugar, 4 ounces
  • Salt, 1 teaspoon
  • Almond milk, 8 ounces
  • Medium eggs, 3 (or about 3 ounces of egg)
  • Butter, unsalted, 2 ounces
  • Blueberry yogurt (Chobani recommended), 1 ounce
  • Frozen blueberries, 3/4 cup
  • Lemon zest, 1 teaspoon
  • Juice of 1/2 a lemon
Instructions
  1. Preheat regular or toaster oven to 350 degrees.
  2. In a mixing bowl, whisk dry ingredients until incorporated together.
  3. In a larger mixing bowl, whisk all wet ingredients together and the lemon zest until eggs are broken and mixed in completely.
  4. Add dry ingredients to wet in thirds. Whisk just to combine everything.
  5. Add blueberries and fold into batter.
  6. Scoop batter into mini muffin cups.
  7. Bake 20 minutes, or until muffins are browned on top and cooked through.
Notes

If using fruit on the bottom yogurt, be sure to mix well before measuring into your recipe.

I wanted the muffin to have a background almond flavor to match the toasted almonds on top. I used almond milk for this reason. Feel free to substitute equal amounts of regular cow’s milk if you prefer.

Feel free to substitute fresh, wild blueberries if you prefer.

 

Disclaimer: I really like Chobani yogurt. It’s my favorite after the taste test I did (using NEB funds). The blueberry yogurt I used to make these muffins was provided to me by Chobani.

 

Comments

  1. Susan says:

    Another recipe to add to my ever growing collection! Hub is gonna sigh when he sees me printing stuff yet again ;)
    Susan recently posted..It’s arrived!My Profile

  2. Shirley says:

    Oh this sounds good. Feeling hungry

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