Ingredients
Scale
- 1 ½ cups whole wheat pastry flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ½ cup plain Greek yogurt
- ½ cup pure maple syrup
- ¼ cup melted coconut oil or avocado oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- ½ cup semi-sweet or dark chocolate chips
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease them lightly with non-stick spray. In a large mixing bowl, whisk together the whole wheat pastry flour, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
- In a separate medium bowl, whisk the eggs, Greek yogurt, maple syrup, melted oil, and vanilla extract until smooth. Create a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the ingredients together until just combined. Be careful not to overmix, as this can make the muffins tough. Fold in the fresh blueberries and half of the chocolate chips.
- Divide the batter evenly among the 12 muffin cups, filling them nearly to the top for that signature bakery dome. Sprinkle the remaining chocolate chips over the tops. 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. A toothpick inserted into the center should come out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- Cook Time: 35 minutes