Mini Blueberry Orange Muffins
Prep time
Cook time
Total time
Healthy,moist, fluffy little muffins, chock full of blueberries with a hint of orange.
Serves: 44 mini muffins
  • 6 oz. Chobani Blueberry Greek Yogurt
  • 6 pkts. stevia or ¼ cup sugar
  • ½ cup egg substitute or 2 eggs
  • 1 tbsp. coconut or canola oil
  • ¼ cup coconut milk, unsweetened
  • 1 tsp vanilla extract
  • zest from one orange
  • ⅓ cup orange juice
  • 1½ Cup whole wheat pastry flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup blueberries, fresh or frozen
  1. Preheat oven to 350°
  2. Spray 2 mini muffin pans with cooking spray; set a side.
  3. 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.
  4. In a separate bowl add flour, baking powder, baking soda and salt; Mix together.
  5. Add flour mixture to yogurt mixture, and mix until just combined, do not over mix.
  6. 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.
  7. Fold in blueberries
  8. Spoon batter into prepared pans.
  9. Bake for 10 - 12 minutes or until a wooden pick inserted into center comes out clean.
  10. Cool in pan for a few minutes and finishing cooling on a wire rack.
Calories per muffin with stevia: 25.3, Fat: .04, Cholesterol: 0, Sodium: 59, Potassium: 12.3, Carbs: 4.3, Fiber: .07, Sugar: 1, Protein: 1

Calories per muffin with granulated sugar: 29.6, Fat: .04, Cholesterol: 0, Sodium: 59, Potassium: 12.3, Carbs: 5.5, Fiber: .07, Sugar: 2.2, Protein: 1
Nutrition Information
Serving size: 1 muffin
Recipe by PB + P Design at