Ingredients
Scale
- 1/2 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cubed
- 1 1/2 cups white whole wheat flour
- 1/2 cup rolled oats
- 1/2 cup coconut sugar or maple syrup
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease generously with non-stick spray. In a small bowl, combine the brown sugar, flour, and cinnamon for the topping. Use a fork or your fingers to work the cold butter into the mixture until it resembles coarse crumbs. Set this aside in the refrigerator to keep the butter cold.
- In a large mixing bowl, whisk together the white whole wheat flour, rolled oats, sugar, baking powder, baking soda, and salt. Ensure there are no large clumps of flour. Creating a well-mixed dry base ensures even rising and prevents pockets of baking soda in your finished muffins.
- In a separate medium bowl, beat the eggs lightly. Stir in the Greek yogurt, melted coconut oil, and vanilla extract until the mixture is smooth and fully incorporated. The Greek yogurt provides the necessary acidity to react with the baking soda, ensuring a tall, fluffy muffin.
- Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined; do not overmix, or the muffins will be tough. Carefully fold in the blueberries and chocolate chips. Divide the batter evenly among the 12 muffin cups. Sprinkle a generous amount of the prepared cinnamon streusel over the top of each muffin, pressing it down slightly so it sticks.
- Place the tin in the oven and bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 15-18 minutes. The initial high heat creates that signature bakery-style dome. Test with a toothpick; it should come out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 40 minutes