Ingredients
Scale
- 2 cups white whole wheat flour (or all-purpose flour)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup Greek yogurt, plain or vanilla
- 1/2 cup honey or pure maple syrup
- 1/3 cup melted coconut oil or avocado oil
- 1/4 cup milk of choice
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries (tossed in 1 tsp flour)
- 1/2 cup dark chocolate chips
- 1 tablespoon coarse sugar mixed with 1/2 teaspoon cinnamon (for topping)
Instructions
- Preheat your oven to 425°F (218°C). This high initial temperature is the secret to getting the muffins to rise rapidly for that bakery-style dome. Line a 12-cup muffin tin with paper liners or grease them thoroughly with non-stick spray. In a large mixing bowl, whisk together the flour, baking powder, 1 teaspoon of cinnamon, and salt. In a separate medium bowl, combine the eggs, Greek yogurt, honey, oil, milk, and vanilla extract. Whisk the wet ingredients until the mixture is smooth and completely incorporated.
- Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined; do not overmix, as this makes the muffins tough. Carefully fold in the floured blueberries and dark chocolate chips. Scoop the batter into the prepared muffin tin, filling each cup all the way to the top. Sprinkle the cinnamon-sugar mixture over the batter. Place the tin in the oven and bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the heat to 350°F (175°C) and bake for an additional 15-17 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 to 10 minutes. This allows the structure to set so they don’t break apart. Transfer the muffins to a wire rack to finish cooling, or serve them immediately while they are still warm and the chocolate chips are gooey. Pair them with a smear of almond butter or a dollop of extra Greek yogurt for a complete, healthy breakfast experience.
- Cook Time: 37 minutes