Ingredients
Scale
- 1 ½ cups whole wheat pastry flour (or all-purpose flour)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup plain Greek yogurt (room temperature)
- ½ cup pure maple syrup or honey
- 1 large egg (room temperature)
- ¼ cup melted coconut oil or avocado oil
- ¼ cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- ½ cup dark chocolate chips
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly with non-stick spray. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Ensure there are no large clumps of cocoa powder left in the mixture. In a small separate bowl, toss the blueberries with a teaspoon of flour; this prevents them from sinking to the bottom of the muffins during the baking process.
- In a medium bowl, whisk the egg, Greek yogurt, maple syrup, melted oil, almond milk, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined—do not overmix, or the muffins will be tough. Fold in the floured blueberries and the dark chocolate chips. Scoop the batter into the muffin tin, filling each cup nearly to the top. 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 another 15–17 minutes until a toothpick inserted comes out clean.
- Remove the muffin tin from the oven and let the muffins sit for at least 5 minutes in the pan. This allows the structure to set so they do not fall apart when you remove them. Transfer the muffins to a wire cooling rack. Serve them warm to experience the gooey melted chocolate chips and the juicy blueberries at their peak flavor. These muffins are best enjoyed within the first 48 hours but can be stored in an airtight container for up to 4 days.
- Cook Time: 37 minutes