Honey Scented Blueberry Muffins
The perfect muffin recipe always fills the house with a delicious aroma. Try Honey Scented Blueberry Muffins for a wonderfully soft and enchanting breakfast muffin.
Serves12
Ingredients
- 1 1/2 cup whole-wheat flour, plus 1 tablespoon of flour reserved
- 1/2 cup all purpose flour
- 1/2 cup granulated sugar
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon iodized salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1 large egg
- 3 tablespoons canola oil
- 1 teaspoon real vanilla extract
- 1 cup honey 0% Chobani greek yogurt
- 1 cup blueberries, fresh or frozen
Instructions
- Position a rack in the middle of the oven and preheat oven to 375 degrees F.
- In a large bowl, whisk together flour, sugar, baking powder, 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 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.
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