Ingredients
Scale
- 1 ½ cups Whole wheat flour (or all-purpose flour)
- 1 cup Old fashioned rolled oats
- ½ cup Coconut sugar or light brown sugar
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Fresh or frozen blueberries
- ½ cup Dark chocolate chips
- 1 cup Greek yogurt (plain or vanilla)
- 2 Large eggs
- ¼ cup Melted coconut oil or butter
- 1 teaspoon Vanilla extract
- ¼ cup Milk of choice (almond, oat, or dairy)
Instructions
- Step 1: Preparation: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly with non-stick cooking spray. If you are using frozen blueberries, keep them in the freezer until the very last second to prevent them from bleeding into the batter.
- Step 2: Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, rolled oats, sugar, baking powder, baking soda, salt, and cinnamon. Ensure there are no large clumps of sugar. Toss the blueberries and chocolate chips into the dry mixture; this coats them in flour and prevents them from sinking to the bottom of the muffins during baking.
- Step 3: Whisk the Wet Ingredients: In a separate medium bowl, beat the eggs lightly. Add the Greek yogurt, melted coconut oil, vanilla extract, and milk. Whisk until the mixture is smooth and well combined. The Greek yogurt is the secret to making these muffins incredibly moist without adding excessive fat.
- Step 4: Combine the Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold the mixture together. Stop as soon as you see no more streaks of dry flour. Overmixing will lead to tough, dense muffins, so keep your touch light and quick.
- Step 5: Baking: Divide the batter evenly among the 12 muffin cups. They should be filled nearly to the top for that classic bakery-style dome. Place the tin in the oven and bake for 20 to 22 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
- Cook Time: 37 minutes