Monday, June 11, 2012

Chobani Chocolate Honey Blueberry Breakfast Muffins

The last 8 days of school have begun before summer vacation will be here. My kids are ready for summer and so am I. To make this last full week of school a little more fun I wanted to make some healthy but still yummy breakfast muffins for school lunches. I found a yummy recipe over at Chobani Kitchen and tweaked it for my family (I know, I know, I never can really stick to a recipe without changing it a little. But that is the fun of baking ;)

Don't these look fantastic?

Here is the recipe for you:


  • 1 1/2 C whole-wheat flour, plus 1 Tbsp flour reserved
  • 1/2 C all purpose flour
  • 1/2 C granulated sugar
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp iodized salt
  • 1/2 tsp cinnamon
  • 1 large egg
  • 3 Tbsp canola oil
  • 1 tsp real vanilla extract
  • 1 C Honey 0% Chobani Greek Yogurt
  • 1/2 C blueberries, fresh or frozen
  • 1/2 cup of milk chocolate chips
  • a small amount of milk (1-3 Tbsp)

  • (I added 1/2 cup of milk chocolate chips instead of using a full cup of blueberries. I know my kids will be more likely to eat the muffins if they kind of look like chocolate chip muffins. Plus, you know me by now. I love chocolate ;)

    How to bake the yummy Chobani Muffins:

    Preheat oven to 375°F.
    In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and cinnamon.
    In another bowl, whisk together egg, vegetable oil, vanilla and Chobani yogurt.
    In a small bowl toss the blueberries with reserved flour until lightly coated, add to egg mixture.
    Add chocolate chips.
    Add the egg mixture to the flour mixture.
    Using a spatula, fold ingredients together just until dry ingredients are moistened.
    (I had to add a little milk since my dough was too dry.)
    Be careful to not overmix 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 halfway 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.

    We did try them with a little Chobani Honey Yogurt on top and it was unbelievably yummy. So much better then icing and my kids loved adding the yogurt on top!

    We loved them so much I packed them for lunch today, too. They are very airy and light and the slight yogurt-vanilla-honey taste makes them the perfect snack for summer!

    Today I packed a Chobani Chocolate Honey Blueberry Muffin, a Chobani Champions Vanilla Chocolate Chunk yogurt (so they can add their dollop of goodness to their muffin at school), whole wheat crackers with cheddar and cheddar jack cheese and a star sandwich with turkey and salad. I added letters stenciled out of cheddar cheese to spell: You are a star!

    Hope your week starts off as full of goodness as mine!

    I made my lunch with the help of this:


    1. Yum! They look delicious! I may have to try to bake those!

    2. How cute! We both did star EasyLunchbox bentos!

    3. Yum! I pinned this so I can try those muffins for myself.

    4. YOU are the star for making these muffins. I want one NOW!!!!!!!!!!!!!!! Thanks for linking up to PIN MEme! I've pinned & tweeted this!

      Diana Rambles
      Bento Blog Network
      Link Rink

    5. Hi there. Food on Friday: Muffins and Cupcakes is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Please check out some of the great links there are already. Cheers



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