Chocolate Blueberry Muffins (with Greek yogurt)
Chocolate blueberry muffins are a great upgrade to traditional blueberry muffins. These muffins are dotted with juicy, sweet blueberries and chocolate chips. Make a batch for snacks or a sweet treat. They freeze well too.
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Servings: 12 muffins
Equipment
- Large mixing bowl
- whisk
- Measuring Cups
- Measuring Spoons
- Muffin Tin
- Muffin Liners
Ingredients
- ½ cup neutral oil vegetable, canola, or grapeseed oil
- 1 cup brown sugar packed
- 1 cup plain Greek yogurt
- ½ cup milk
- 1 whole egg
- 1 ½ cup flour divided
- ⅔ cup cocoa powder I used dark cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup frozen blueberries
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Pour ½ c neutral oil into large mixing bowl, then add 1 cup dark brown sugar. Mix well together using a whisk. Then add 1 egg, ½ cup milk, and 1 cup Greek yogurt. Combine until mostly smooth.
- Add dry ingredients to wet ingredients (1 cup flour, ⅔ cup cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt). Whisk until just incorporated.
- Add ½ cup of flour to 1 cup frozen blueberries. Mix until all blueberries are covered in flour. Add to batter. Fold blueberry/flour mixture and ¾ cup chocolate chips into batter too.
- Prepare muffin tin by adding muffin cups or by spraying the tin with cooking spray. Using ⅓ cup measuring cup or scoop, fill each muffin cup with batter. Fill about ¾ 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.
Notes
- Use grapeseed, canola, or vegetable oil for this recipe.
- I used dark cocoa powder, but use what you have.
- Use all purpose flour, whole wheat flour, or a combination of the two.
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