Ingredients
Scale
For the Muffins:
- 2 cups white whole wheat flour (or all-purpose flour)
- 1/2 cup coconut sugar or honey
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/3 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/2 cup dark chocolate chips
For the Streusel Crumb:
- 1/4 cup rolled oats
- 2 tablespoons flour
- 2 tablespoons brown sugar
- 1 tablespoon melted butter
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease them well with non-stick spray. In a small bowl, combine the streusel ingredients: oats, flour, brown sugar, melted butter, and cinnamon. Mix with a fork until the mixture becomes crumbly. Set this aside for later.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate medium bowl, beat the eggs with the sugar (or honey), Greek yogurt, melted oil, and vanilla extract until smooth. Ensure your yogurt and eggs are at room temperature to prevent the coconut oil from solidifying.
- Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined. Do not overmix; a few streaks of flour are perfectly fine. Carefully fold in the blueberries and chocolate chips. Overworking the batter will result in tough muffins rather than a light, airy crumb.
- Divide the batter evenly among the 12 muffin cups, filling them nearly to the top. Sprinkle the prepared streusel generously over each muffin. Place the tin in the oven and bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 375°F (190°C) and bake for another 15-18 minutes. The initial high heat creates a rapid rise for those bakery-style tops. Cool in the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 45 minutes