Ingredients
Scale
- 1.5 cups whole wheat pastry flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plain Greek yogurt
- 1/3 cup pure maple syrup or honey
- 1 large egg, room temperature
- 1/4 cup melted coconut oil or avocado oil
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- 1/2 cup dark chocolate chips
- 2 tablespoons milk of choice (if batter is too thick)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease them lightly with non-stick cooking spray. Setting the temperature slightly higher at the start helps create those high, bakery-style muffin tops.
- In a large mixing bowl, combine the Greek yogurt, maple syrup, egg, melted coconut oil, and vanilla extract. Whisk these ingredients vigorously until the mixture is smooth and completely combined. Ensure the egg is at room temperature to prevent the coconut oil from solidifying.
- Sift the flour, baking powder, baking soda, and salt directly into the wet ingredients. Use a spatula to gently fold the mixture together. Stop mixing as soon as you see no more streaks of dry flour. Overmixing will lead to tough, dense muffins.
- Gently fold the fresh blueberries and dark chocolate chips into the batter. If the batter feels exceptionally thick, stir in a tablespoon or two of milk. Distribute the batter evenly among the 12 muffin cups, filling them nearly to the top.
- Place the tin in the oven and bake for 18 to 22 minutes. The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling.
- Cook Time: 35 minutes