Ingredients
Scale
- 1 ½ cups whole wheat pastry flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs (room temperature)
- ½ cup plain Greek yogurt
- ½ cup pure maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon pure vanilla extract
- Zest of 1 large lemon
- 1 tablespoon fresh lemon juice
- ½ cup semi-sweet chocolate chips
- ½ cup dark chocolate chips
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 425°F (218°C). Line a standard 12-cup muffin tin with paper liners or grease them lightly with coconut oil. In a medium mixing bowl, whisk together the whole wheat pastry flour, cocoa powder, baking soda, and sea salt. Ensure there are no large clumps of cocoa powder left in the mix.
- In a separate large bowl, beat the eggs lightly. Stir in the Greek yogurt, maple syrup, melted coconut oil, vanilla extract, lemon zest, and lemon juice. Whisk until the mixture is completely smooth and the lemon zest is evenly distributed.
- Gently pour the dry ingredients into the wet ingredients. Use a spatula to fold the mixture together until just combined. Be careful not to overmix, as this can make the muffins tough. Once the flour streaks are almost gone, gently fold in both types of chocolate chips and the fresh blueberries. Save a few chips and berries to press into the tops later.
- Divide the batter evenly among the 12 muffin cups, filling them nearly to the top. Press the remaining chocolate chips and blueberries into the surface of each muffin. Place the tin in the oven and bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 13-15 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Remove the muffin tin from the oven and let the muffins rest in the pan for about 5 minutes. This allows the structure to set so they don’t fall apart. Carefully transfer them to a wire cooling rack. Serve them warm for the best experience, especially while the double chocolate chips are still melty.
- Cook Time: 35 minutes