Ingredients
Scale
- 2 cups All-purpose flour (or whole wheat pastry flour for extra fiber)
- 1/2 cup Honey or maple syrup
- 1 tablespoon Baking powder
- 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 1/2 cups Fresh blueberries
- 1/2 cup Semi-sweet or dark chocolate chips
- Optional: 1 tablespoon Lemon zest for brightness
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease them thoroughly with non-stick spray. Starting with a high temperature helps the muffins rise quickly, creating that classic bakery-style dome.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt. If you are using lemon zest, rub it into the flour with your fingertips to release the essential oils. This ensures even distribution of the leavening agents.
- Combine the Wet Ingredients: In a separate medium bowl, beat the eggs lightly. Stir in the Greek yogurt, honey (or maple syrup), melted coconut oil, and vanilla extract. Mix until the liquid ingredients are smooth and well-incorporated.
- Fold the Batter: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture until just combined. Do not overmix, as this leads to tough muffins. Gently fold in the blueberries and chocolate chips until they are evenly distributed through the thick batter.
- Bake to Perfection: Divide the batter evenly among the 12 muffin cups. 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 another 15-18 minutes. A toothpick inserted into the center should come out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 40 minutes