Ingredients
Scale
- 2 cups all-purpose flour (or white whole wheat flour for a healthier twist)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar or honey
- 2 large eggs, room temperature
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1/2 cup semi-sweet dark chocolate chips
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-count muffin tin with paper liners or grease them thoroughly with non-stick spray. In a medium bowl, whisk together the flour, baking powder, and salt. Take one tablespoon of this flour mixture and toss it with your blueberries in a separate small bowl; this prevents the berries from sinking to the bottom of the muffins during baking.
- In a large bowl, whisk the melted butter and sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the Greek yogurt and vanilla extract until the mixture is smooth. Gradually add the dry ingredients to the wet ingredients. Use a spatula to fold them together gently. Stop mixing as soon as you see no more streaks of flour. Overmixing leads to tough muffins.
- Gently fold the floured blueberries and the chocolate chips into the batter using a rubber spatula. Use a large cookie scoop or a measuring cup to divide the batter evenly among the 12 muffin cups. The cups should be nearly full. If desired, sprinkle the tops with a little bit of coarse sugar for that signature bakery crunch.
- Place the tin in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C) and bake for another 15-17 minutes. The initial high heat helps the muffins rise rapidly. They are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let them cool in the pan for 5 minutes before transferring them to a wire rack.
- Cook Time: 37 minutes