Ingredients
Scale
- 1 ½ cups whole wheat pastry flour (or all-purpose flour)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs, room temperature
- ½ cup plain Greek yogurt
- ½ cup pure maple syrup or honey
- ¼ cup melted coconut oil or avocado oil
- 1 teaspoon pure vanilla extract
- ½ cup milk of choice (almond, oat, or dairy)
- ½ cup semi-sweet chocolate chips (plus extra for topping)
- 1 cup fresh blueberries (or frozen, not thawed)
Instructions
- Preheat your oven to 425°F (218°C). This high initial temperature is the secret to getting those tall, bakery-style muffin tops. Line a standard 12-cup muffin tin with paper liners or grease them thoroughly with non-stick spray. Melt your coconut oil and let it cool slightly so it doesn’t scramble the eggs.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Sift the cocoa powder if it looks lumpy; this ensures a smooth batter and even chocolate distribution. Make a well in the center of the dry mixture.
- In a separate medium bowl, whisk the eggs until light. Add the Greek yogurt, maple syrup, melted oil, vanilla extract, and milk. Whisk vigorously until the mixture is completely smooth and the yogurt is fully incorporated. The yogurt acts as a healthy fat replacement and provides a beautiful tang.
- Pour the wet ingredients into the well of the dry ingredients. Use a spatula to gently fold the mixture together. Stop just before the flour streaks disappear. Gently fold in the chocolate chips and the blueberries. Do not overmix, as this leads to tough, rubbery muffins.
- Divide the batter evenly among the 12 muffin cups, filling them nearly to the top. Sprinkle a few extra chocolate chips on each. 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 13-15 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tin for about 5 minutes. This allows them to firm up so they don’t break when you remove them. Transfer them to a wire rack to finish cooling. Serve them warm for the best “homemade bakery” experience where the chocolate chips are still melty.
- Cook Time: 35 minutes