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Passionfruit, blueberry and yoghurt muffins

I thoroughly enjoy an occasional muffin, and who doesn’t? But when I think of grabbing a coffee shop bought one on the go, I quickly change my mind: grease, refined sugar and flour and probably a bunch of additives. No, thanks; I prefer to whip up a batch of these gorgeous wholemeal yoghurt muffins instead.

For a while now, I’ve been wanting to make a yoghurt cake of some sort and when I was contacted by Chobani, a newcomer to the Aussie Greek yoghurt market, to sample some of their low and no fat varieties I thought it the opportunity I’ve been waiting for.

For the time being Chobani is only available at Woolworths (Safeway), but it’s worth the trip. The yoghurts are natural with no preservatives and artificial sweeteners. They are strained for extra thickness without added gelatin or other thickeners and come in a variety of fruit flavours as well as plain vanilla. They are also relatively low in sugar, containing around 10g per 100, which makes me happy because they have become my little kitchen assistant’s favourite yoghurts, and I have to say I like them too! I can’t wait for the Blood Orange flavour to be released here in Australia *hint hint*

Makes 12

Passionfruit, blueberry and Chobani yoghurt muffins

You can use plain white flour if you wish, but wholemeal flour makes the muffins more wholesome. I used 2 small containers (340g in total) of Chobani Greek Yoghurt in passionfruit and blueberry, with the latter being fat free. And considering I recommend use of a good nut or olive oil as the fat in the recipe, you don’t have to worry about trans fats when you snack on these. Use cupcake or muffin wrappers to avoid extra fat in greasing the tins.

For the muffins (dry ingredients):

  • 1.5 cups wholemeal (wholewheat) flour
  • 1 teaspoon bicarb (baking) soda
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 cup sugar

For the muffins (wet ingredients):

  • 1 (170g) Chobani passionfruit yoghurt
  • 1 (170g) Chobani blueberry yoghurt
  • 1/2 cup light olive // or peanut oil
  • 1 egg
  • 1 cup fresh blueberries
  • 1 passionfruit, pulp only

Preheat oven to 190C (170C fan forced, 375F, gas mark 5). Line your muffin tray with muffin wrappers.

To make the muffins: combine all dry ingredients in a bowl. In another, larger bowl, whisk together the yoghurt, oil and egg.

Add dry ingredients to the yoghurt mixture and mix together with a wooden spoon but no longer than 30 seconds. Add blueberries and passtionfruit and stir through 3 times to mix them in.

To bake: spoon batter into a 12-hole wrapper-lined muffin tray. Bake for 20-25 minutes or until the muffins have a nice golden brown crust. Turn out onto a wire rack and allow to cool before serving.

To serve: serve warm muffins as a morning or afternoon tea snack, cold or toasted lightly in a sandwich press, or zapped in a microwave for 20 seconds.

To store: once cooled, keep in an airtight container in the pantry or fridge for up to 2 days, or freeze for enjoyment later.

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30 comments

Anna @ the shady pine February 17, 2012 at 12:56 pm

These are muffins after my heart! Passionfruit and muffin in one single location….even better!

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Courtney February 17, 2012 at 2:21 pm

Homemade muffins are so much better – and I really thing using the yoghurt adds a depth of flavor that is lovely. These looks very tasty, Martyna!

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Joanne February 17, 2012 at 3:05 pm

I’m just dying to get my hands on some of that Chobani passionfruit yogurt….I’ve checked all the stores and none have it yet. These look great!

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bellacorea February 17, 2012 at 7:12 pm

They look so great! I always have some troubles when I baked muffins at home with texture or moisture.. I’ve not been successful on that.. Let me try once more! Thanks for sharing your beautiful pictures and recipe!

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sara (Belly Rumbles) February 17, 2012 at 7:22 pm

They sound healthy, but every so satisfying, yum!

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Assia February 17, 2012 at 7:33 pm

Delicious looking muffins! And what a great use of yoghurt! Thank you for sharing!

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bakedcottonstar February 17, 2012 at 8:25 pm

These muffins look delicious!

http://www.bakedcottonstar.com

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Sophie @thestickyandsweet.com February 17, 2012 at 8:43 pm

Such a great idea to combine yoghurts – double the amount of yum!

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Nami | Just One Cookbook February 17, 2012 at 8:44 pm

Where did I hear…I heard great things about Chobani but haven’t tried that yet. Your blueberry & yogurt muffins look so good, especially the top where little burnt… I’m totally all over it. I have something about little burnt texture on pies, cakes, muffins (that’s why I like muffins over cupcakes)…. must pin this before I forget!

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frugalfeeding February 17, 2012 at 8:55 pm

I also enjoy the occasional muffin – so much more pleasing than cupcakes :D. These muffins look especially good, I simply adore their colour 🙂

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filingawaycupcakes February 17, 2012 at 9:05 pm

How delightful, and your pictures are beautiful!

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Three-Cookies February 17, 2012 at 9:48 pm

Yogurt and other fermented milk products do give great texture and flavour, I’ve never baked with the thick Greek yogurt though. I guess it makes it much more creamy and moist.

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Maureen February 17, 2012 at 9:59 pm

I’ve looked and looked for Chobani up here but haven’t found it yet. I’ll use my home made til they get here because I can’t wait to make these muffins. I have all the ingredients and an eager stomach!

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Bam's Kitchen February 18, 2012 at 1:10 am

These muffins look so yummy and healthy. I have not seen or tried Chobani yogurt before. With passionfruit, that sound lovely. I will keep my eyes open for it so I can give these muffins a try.

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Lisa {Smart Food and Fit} February 18, 2012 at 1:58 am

I love baking my own muffins, I too use yogurt as a fat replacement. Like how you used a flavored yogurt, creative!

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Rufus' Food and Spirits Guide February 18, 2012 at 4:40 am

I love the texture whole wheat flour gives muffins. These look divine.

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Georgia @ The Comfort of Cooking February 18, 2012 at 5:45 am

Love the flavors you used in these muffins, as well as the yogurt. Beautiful recipe! Thanks for sharing.

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Sherilyn @ Wholepromise February 18, 2012 at 9:26 pm

These sound tasty! I am sure they would be a winner in the lunchbox…. Hope you are well?

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Norma Chang February 19, 2012 at 12:58 am

These sounds so exotic, I may have to substitute another fruit for the passion fruits as they may not be available where I am.

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Wholesome Cook February 19, 2012 at 6:32 am

Hi Norma, in that case just use another 1/4 – 1/2 a cup of other fruit. Chunky stewed apple, raspberries and banana chunks would all be great!

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Mez February 19, 2012 at 12:26 pm

Hey! This is a really cool recipe, much better than the sugary one I posted the other day. I’m going to give these a go!!!

xox

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rsmacaalay February 19, 2012 at 6:55 pm

I would love to have this with my cup of long black!

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Sissi February 20, 2012 at 4:29 am

I never buy muffins because apart from what you say they are always too sweet for me… These fruit muffins look particularly healthy and delicious. Using two different fruit yogurts and fresh fruits is a very original idea!

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Miss Piggy February 28, 2012 at 3:53 pm

I’m trying to find a quick & simple muffin recipe and this looks great. Is it just white sugar that you use, or is brown sugar OK too? I imagine the yoghurt gives a slightly sour flavour – YUMMO!

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Wholesome Cook February 28, 2012 at 4:44 pm

I only used white but I can’t see why you couldn’t use brown… tey are rather good!

Reply
Grandma’s Quick-Grain Muffins « G.I. Crockpot March 4, 2012 at 12:31 am

[…] Passionfruit, blueberry and yoghurt muffins (wholesomecook.wordpress.com) […]

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[…] Passionfruit, blueberry and yoghurt muffins (wholesomecook.wordpress.com) Rate this: Spread the love:Like this:LikeBe the first to like this post. […]

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Jane March 24, 2012 at 4:50 pm

Awesome recipe, They look so yummy. Thanks for sharing!

Here is another nice recipe which kids will enjoy making.
http://www.wascene.com/food-drink/recipes/blueberry-muffin-recipe/

Jane

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Mike October 4, 2014 at 6:56 pm

Hi, these muffins look really lovely but I always like to use 1-2 over-ripe bananas in my muffuns and fruit loaves as they really give that smooth, creamy texture and extra flavour too…. so I was wondering, since there is already a lot of wet ingredients in this recipe, would you halve the yoghurt (maybe just half a cup of each flavour chobani?) and add 1 large (or 2 small) ripe bananas or do you really think the banana is not needed in this recipe?

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Martyna @ Wholesome Cook October 5, 2014 at 8:04 am

Hi Mike, if you like using bananas, you could go with your own suggestion and substitute half of the yoghurt with ripe mashed banana, the easiest way to be by weight.

Reply

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