Ingredients
Scale
- 1 ½ cups whole wheat pastry flour (or all-purpose flour)
- ½ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain Greek yogurt
- ½ cup pure maple syrup or honey
- 1 large egg, room temperature
- ¼ cup melted coconut oil or avocado oil
- 1 teaspoon vanilla extract
- ¾ cup fresh or frozen blueberries
- ½ cup mini dark chocolate chips
Instructions
- Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin with non-stick spray or line it with paper liners. In a large bowl, whisk together the flour, oats, baking powder, baking soda, and salt until well combined. In a separate medium bowl, whisk the Greek yogurt, maple syrup, egg, melted oil, and vanilla extract until the mixture is smooth and creamy.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together. Stop stirring as soon as the flour streaks disappear; overmixing leads to tough muffins. Carefully fold in the blueberries and the chocolate chips until they are evenly distributed throughout the thick batter.
- Divide the batter evenly among the 12 muffin cups, filling each nearly to the top to achieve that bakery-style dome. Place the tin in the center of the oven and bake for 18 to 20 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
- Cook Time: 35 minutes