Ingredients
Scale
- 1 ½ cups all-purpose flour (or whole wheat pastry flour for a healthier twist)
- ½ cup unsweetened cocoa powder
- 1 cup coconut sugar or granulated sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs, room temperature
- ¾ cup Greek yogurt or unsweetened applesauce
- ½ cup milk of choice (almond, oat, or dairy)
- 1/3 cup melted coconut oil or avocado oil
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries
- ¾ 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 thoroughly with non-stick cooking spray. High heat at the beginning of the bake is the secret to achieving those high, bakery-style domed tops.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, cinnamon, baking powder, and salt. Ensure there are no large clumps of cocoa powder. This ensures the leavening agents are evenly distributed for a perfect rise.
- In a separate medium bowl, beat the eggs lightly. Whisk in the Greek yogurt (or applesauce), milk, melted oil, and vanilla extract until the mixture is smooth and well-combined.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the ingredients together. Stop mixing just before the flour streaks disappear; overmixing leads to tough muffins.
- Gently fold in the blueberries and chocolate chips. If using frozen blueberries, do not thaw them first, as this will bleed purple juice into your entire batter. A quick fold ensures every muffin gets an even distribution of fruit and chocolate.
- Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Place in the oven and bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 12-15 minutes. A toothpick inserted into the center should come out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 35 minutes