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.
½cupneutral oilvegetable, canola, or grapeseed oil
1cupbrown sugarpacked
1cupplain Greek yogurt
½cupmilk
1wholeegg
1 ½cupflourdivided
⅔cupcocoa powderI used dark cocoa powder
1teaspoonsalt
1teaspoonbaking soda
1teaspoonbaking powder
1cupfrozen blueberries
¾cupchocolate 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.
Video
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.