Blueberry Chocolate Muffins
Who doesn't love a good blueberry muffin. They're tart, sweet, and soft. I added chocolate chips and cocoa powder to turn the classic blueberry up a few notches to make the most delicious chocolatey blueberry chocolate muffins.
Servings 12 muffins
Large mixing bowl
- 1/2 cup neutral oil vegetable, canola, or grapeseed oil
- 1 cup brown sugar packed
- 1 cup plain Greek yogurt
- 1/2 cup milk
- 1 whole egg
- 1 cup whole wheat flour
- 2/3 cup cocoa powder I used dark cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup all purpose flour
- 1 cup frozen blueberries
- 3/4 cup chocolate chips
Preheat oven to Pour 1/2 c neutral oil into large mixing bowl, then add 1 c dark brown sugar. Mix well together using a whisk. Then add 1 egg, 1/2 c milk, and 1 c Greek yogurt. Combine until mostly smooth.
Add dry ingredients to wet ingredients (1 c whole wheat flour, 2/3 c cocoa powder, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt). Whisk until just incorporated.
Add 1/2 c of all purpose flour to 1 c frozen blueberries. Mix until all blueberries are covered in flour. Add to batter. Fold blueberry/flour mixture and 3/4 c chocolate chips into batter too.
Prepare muffin tin by adding muffin cups or by spraying the tin with cooking spray. Using 1/3 cup measuring cup or scoop, fill each muffin cup with batter. Fill about 3/4 full. Bake for 15-18 minutes, or until toothpick comes out clean.
Enjoy for breakfast or a snack. They're great as is or smeared with peanut butter.
- Use grapeseed, canola, or vegetable oil for this recipe.
- I used dark cocoa powder, but use what you have.
- Don't have whole wheat flour? Just use all all purpose flour.