Nothing beats a great muffin recipe for a delicious breakfast or afternoon snack. Flour and Fancy is a testimony to my belief that muffins make everything better. What you may not know is that I’m also a big fan of Greek yogurt.
I eat Greek yogurt every day. Whether at home or traveling, Greek yogurt is always in my refrigerator, my spoon, or my mouth. And why not? With its high protein and probiotic content, it’s a superfood in its own right. So, when Chobani contacted me and asked if I would feature one of their delicious yogurts in a recipe, I needed to look no further than the kitchen. Chobani is, hands down, my favorite Greek yogurt brand. My friends and I have conversations centered on the new Chobani flavor debuts and their thick, flavorful yogurt is one of my favorite desserts and snacks. How could I refuse?
Muffins are a food best made at home. Commercially produced muffins available to your grocery, the corner coffee shop, or your favorite local bakery are almost always packed with as much sugar, calories, and fat as cake and offer little nutritional content in return. In short, they are nothing more an a decadent dessert. And while we all know those versions, they don’t make for a balanced breakfast or a healthy snack. To bite into a muffin packs nutrition and sweetness without all the junk, you’ll need to bake them first.
Fortunately, muffins are fun to make and not highly difficult. You don’t need to be an accomplished baker or culinary school graduate to make a muffin that is flavorful and good for you! And in your own kitchen, you can incorporate nutrient dense ingredients that give your body more than a fat-laden sugar rush.
Any muffin I eat comes straight from my oven, often burning my mouth because I can never wait for them to cool! And I wanted to share one of my favorites in my muffin arsenal that incorporates fresh berries, wheat flour, Greek yogurt, and flax seed. My Double Berry Muffins with Greek Yogurt make a great breakfast. I enjoy them most on weekends with a good book. With a total prep and baking time of 30 minutes, you don’t have to wait long to devour these muffins.
I hope you’ll enjoy these as well and arm yourself with this recipe anytime you’re craving a delicious, fruity muffin without breaking your health goal for the new year!
Double Berry Muffins with Greek Yogurt
Yields 6 large muffins
- 1 cup all purpose flour
- 1/2 cup white whole wheat flour
- 1/4 cup granulated sugar
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons flax seed
- 2/3 cup 1% milk
- 1/4 cup coconut oil
- 1 tablespoon honey
- 1 container (5.3 oz.) Chobani Greek Yogurt Simply 100 Vanilla
- 1 large egg
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- Cooking spray
- Preheat oven to 400 degrees. Grease two six-cavity muffin pans with cooking spray. Grease the bottom only of each cavity.
- In a standing mixer, combine all wet ingredients – milk, oil, greek yogurt, honey, and egg – until well blended.
- Add sugar. baking powder, baking soda, sea salt, and flax seed. Mix well on a low setting. Then, add the flours one at a time until just mixed. Do not over mix.
- Mix in the raspberries and blueberries on a low setting, allowing the raspberries to break down and become thoroughly incorporated throughout the batter.
- Fill each muffin cavity. Do not fill more than halfway to allow for rising.
- Bake for 15 – 17 minutes or until golden brown.
- Allow muffins to cool in muffin pan for five minutes. Then, remove to a cooling rack for five minutes additional cooling. Serve warm. Muffins may be stored in an airtight container for up to two days.
Note: The opinions expressed here concerning Chobani Greek Yogurt and their products are entirely my own. I only work with and endorse brands that I have personal experience with and enjoy.