Mini Blueberry Orange Muffins Recipe

Name: Mini Blueberry Orange Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces, weight Chobani Blueberry Greek Yogurt; 1/4 cups Sugar Or 6 Individual Serving Size Packets Of Stevia; 1/2 cups Egg Substitute Or Sub 2 Eggs For The 1/2 Cup Of Egg Substitute; 1/4 cups Coconut Milk, Unsweetened; 1 Tablespoon Coconut Oil Or Canola Oil; 1 teaspoon Vanilla Extract; 1 whole Orange, Zested; 1/3 cups Orange Juice, Freshly Squeezed; 1-1/2 cup Whole Wheat Pastry Flour Plus Extra For Sprinkling Over The Berries; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 cup Blueberries, Fresh Or Frozen

Servings: persons

6 ounces, weight Chobani Blueberry Greek Yogurt
1/4 cups Sugar Or 6 Individual Serving Size Packets Of Stevia
1/2 cups Egg Substitute Or Sub 2 Eggs For The 1/2 Cup Of Egg Substitute
1/4 cups Coconut Milk, Unsweetened
1 Tablespoon Coconut Oil Or Canola Oil
1 teaspoon Vanilla Extract
1 whole Orange, Zested
1/3 cups Orange Juice, Freshly Squeezed
1-1/2 cup Whole Wheat Pastry Flour Plus Extra For Sprinkling Over The Berries
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 cup Blueberries, Fresh Or Frozen

1
Preheat oven to 350u00b0F. Spray two 24-count mini muffin pans with cooking spray; set aside. Recipe makes about 44 muffins.
2
In a medium bowl, mix yogurt and sugar until combined. Add egg, coconut milk, coconut oil, vanilla extract, orange zest and orange juice; mix until combined.
3
In a separate bowl add flour, baking powder, baking soda and salt. Mix together.
4
Add flour mixture into the yogurt mixture, and mix until just combined. Do not over mix.
5
Sprinkle a little bit of flour onto the blueberries, just to coat them, that way they don't sink in your muffins. I just placed them in my bowl that I had my flour mixture in, then added about a teaspoon of flour and gave them a shake.
6
Fold in blueberries. Spoon batter into prepared pans.
7
Bake for 10-12 minutes or until a wooden pick inserted into center comes out clean. Remove pans from oven and set on a rack.
8
Cool in pan for a few minutes and finishing cooling on a wire rack.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ounces, weight Chobani Blueberry Greek Yogurt, 1/4 cups Sugar Or 6 Individual Serving Size Packets Of Stevia, 1/2 cups Egg Substitute Or Sub 2 Eggs For The 1/2 Cup Of Egg Substitute, 1/4 cups Coconut Milk, Unsweetened, and more.

Yes, Mini Blueberry Orange Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Blueberry Orange Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions