Chobani Vanilla Blueberry Muffins

While I don’t consider myself much of a baker, I do love muffins.  My favorite muffin though?

Otis Spunkmeyer’s banana nut muffin. 

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Back in my fat days, I would hit up 7-11 on my way to work.  Most mornings I would get a Big Gulp of regular Dr. Pepper and one of these muffins.  But back then they had different sizes, and the 6.5 ounce muffin was only .25 cents more than the smaller one, so duh, that’s the one I would buy.

I think it was about a year of eating these that I finally realized that the 300 calorie muffin was just for HALF of the muffin! 

Curious to know how many calories my muffin and Dr. Pepper breakfast was?

1172 calories, 20 fat, 1.3 fiber, 9,1 fiber and get this . . . .247 grams of carbs!!

It’s funny because back then I didn’t think that was a bad choice for breakfast.   And I couldn’t figure out how I was so fat because I wasn’t eating that much.  Gah.

So Chobani is becoming my favorite ingredient in muffin these days.  So many different flavors – and score when you get buy them 10 for $10.  My muffins have never been so moist.  (That’s what she said!)

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The batter is so silky smooth too.

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Chobani Blueberry Vanilla Yogurt Muffins

Makes 12: 221 calories, 4 fat, 38 carbs, 1.2 fiber and 3.8 protein

Ingredients:

  • 4 tablespoons butter, room temperature
  • 2 cups flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups blueberries (mine were frozen and went straight into the batter, no need to thaw)
  • 1 cup sugar
  • 1 six ounce container of Chobani Vanilla
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup of unsweetened almond milk.

Heat oven to 375.  I sprayed my muffin tin with Pam.

In a stand mixer, beat butter and sugar until fluffy, about 3 minutes.  Beat in eggs one at a time.  Add vanilla.  Turn mixer on low and add dry ingredients until incorporated.  Finally, add milk and mix until just combined.

Toss the blueberries in about a teaspoon of flour.  And using a spatula, incorporate the blueberries just until combined.  Bake for 25 – 30 minutes.

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For the topping, I mixed 3 tablespoons of sugar with 1 tablespoon of room temperature butter and sprinkled that over the top.

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Because the blueberries were tossed in flour, they don’t all sink to the bottom. 

But my breakfast was an egg white spinach low carb wrap with sauteed apples on the side.

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I actually wasn’t going to have a muffin, but before working out, my blood sugar was only 140, so I ate one.  My only mistake – I left the muffins in the muffin tin and just brought them to work, so they sat in the tin overnight.  They were a bitch to get out of the muffin tins.  A couple started losing their tops, but don’t we all know the muffin top is the best part?   It always reminds Tony and I of that Seinfeld episode where Newman comes in with all the milk to eat the muffin bottoms.

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I think most of the big kids must be back to school already, because the outdoor pool was nearly empty!

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30 minute swim – 10 minute relaxing:

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Lunch was leftover Cincinnati chili over a 4 ounce baked potato.  I reheated the chili with a cup of baby spinach.

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So the reason I made the blueberry muffins was for my co-worker C’s birthday.  She requested a specific cake and when she described it to me, I was like “nah, that’s not insulin worthy.”  Um, well, then I picked it up and my tune changed a bit.  Then I sliced it and quickly determined that yes, it was insulin worthy!  I had a tiny slice that I counted for 150 calories.  Boston cream pie with white cake and glazed strawberries.  Holy yum, this was a winner – I was able to bring Tony back a tiny slice and that was all that was left!

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I ended up making beef stroganoff with the last of our leftover roast from LAST WEEKEND!  It was still good.  This is a great dinner to use leftover beef with.

Quick Stroganoff for Two

  • 8 ounces leftover beef, sliced thin
  • 6 ounces button mushrooms, sliced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup of beef broth
  • 3 tablespoons whiskey (use cognac or brandy if you have it)
  • 3 tablespoons light sour cream
  • salt and pepper
  • 2 cups cooked egg noodles
  • 1 cup broccoli (that was for my plate)

Cook the mushrooms with the whiskey for about 3-5 minutes, until the mushrooms start to wilt and the whiskey is almost evaporated.  Remove from pan.  Melt the butter.  Add the flour and cook for 1 minute.  Slowly add the beef broth until the gravy is nice and thick.  Add in the sour cream and stir until combined.  Lastly, add in the cooked beef and mushrooms and cook for 3-4 more minutes, or until the beef has been heated through – you don’t want to cook it too much otherwise the meat will be too tough.

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I had to take that dinner picture QUICK because guess who came over for dinner and was sitting on my table where I normally take my dinner pics?!  Kyle!

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She was eating some sort of nut that he didn’t get from our house, so I put out some more bird seed and she want to piggy town.

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I came back inside and told Tony how close the squirrel got to me – like within six inches!  I put that picture on Facebook, and the comments ensued:

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OMG, it tastes like chicken – Suzie, you cracked us up!

Then after dinner settled down, it was 40 minutes of Pure Cardio Insanity.  I have to say, my two days of rest made a huge difference – I was ready to give it 110% last night. Open-mouthed smile

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Stats for the Day:

  • 1722 calories, 40 fat, 207 carbs, 23 fiber and 69 protein
  • 48% of calories from carbs, 21 from fat and 31 from protein
  • 30 minute swim at lunch
  • 40 minute Insanity after dinner
  • no alcohol

Wow, my day was high in carbs because of the extra muffin and slice of cake – but life is too short not to have a piece of cake every now and again. Open-mouthed smile

Alright, I think I have time to make pork and apple breakfast sausage before I need to head out the door.   Doesn’t everyone make sausage before going to work?!

Make it a great day!