Description
These Blueberry Chocolate Chip Muffins are perfectly fluffy and moist. They have it all, from the perfect texture to the best flavor. Every bite is filled with both wild blueberries and mini chocolate chips!
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 1 large egg
- 1/2 cup 0% fat plain greek yogurt
- 3 tablespoons vegetable oil or melted coconut oil
- 3 tablespoons pure maple syrup
- 3 tablespoons milk
- 1/2 teaspoon pure vanilla extract
- 1/2 cup frozen wild blueberries, thawed, rinsed, and drained
- 1/4 cup semi-sweet mini chocolate chips
Instructions
- Preheat the oven to 375°F. Line 6 cups of a muffin pan with paper liners or lightly spray with cooking spray.
- In a medium bowl, whisk together the flours, baking powder, cinnamon, and salt. Set aside.
- In large bowl, whisk together the egg, greek yogurt, vegetable oil, maple syrup, milk, and vanilla extract until fully combined.
- Stir the dry ingredient mixture into the wet ingredient mixture, using a silicone spatula, until just combined. Do not overmix, there should be some lumps. Gently fold in the blueberries and chocolate chips.
- Divide the batter evenly among the prepared muffin cups. Sprinkle a few more mini chocolate chips on top, if desired. Bake for 18-22 minutes, until golden and an inserted toothpick comes out with only a few small crumbs. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t overmix the batter to prevent a tough and improperly risen muffin. You want to mix the wet ingredients and dry ingredients together until they’re just barely combined. There will be some clumps. Gently fold in the blueberries and chocolate chips with only a couple turns of the spatula.
Oven temperatures may vary, so keep an eye on your muffins. Check them at 18 minutes by inserting a toothpick into the center of a muffin. If it comes out mostly clean with only a few small crumbs, the muffins are ready. If not, bake for another 1-2 minutes and check again.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Place a paper towel in the container with the muffins to prevent them from getting soggy. To freeze, individually wrap each muffin with saran wrap, and store in an airtight container or freezer bag for up to 2 months.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 12.5 g
- Sodium: 90.3 mg
- Fat: 10.7 g
- Saturated Fat: 7.6 g
- Carbohydrates: 31.5 g
- Fiber: 2.6 g
- Protein: 6.3 g
- Cholesterol: 32.1 mg