These whole wheat muffins are full of blueberries and dark chocolate chips!
It would seem that I typically can’t go more than a few weeks without sharing a new muffin recipe. Today I noticed that it’s actually been a month since I posted one! I must be breaking some kind of record. 🙂 So, I’ve decided to write out this Chocolate Chip Blueberry Muffin recipe.
Before I share, I have some sort of exciting news. I accidentally went shopping yesterday and found a clothing item that actually fits and that I like. This is noteworthy because it rarely happens. I generally despise shopping, and even when I do drag myself to the store and halfheartedly look through the racks of clothing, it’s hard to find something that both fits me and suits my personal sense of style. (My “sense of style” probably isn’t even in style at all, but whatever. Haha.) So, I am making this announcement: I found a new dress that I love and fits me perfectly. (Like I said, this almost never happens.) Oh, and I came across it after about five minutes of walking randomly through Macy’s.
The event is almost worth celebrating.
Usually I wouldn’t think to pair blueberries and chocolate chips in muffins. It’s not a combination that I see very often, and I think the reason I originally put them together was because I had some of both available in the kitchen and just decided to try it! I was a little hesitant about how they would taste, but I really enjoyed these muffins.
As is my usual, these are made with whole wheat flour and contain Greek yogurt for added protein. I love using Greek yogurt in my muffins. It makes them more hearty and filling.
Chocolate Chip Blueberry Muffins
- 2 3/4 cups whole wheat flour
- 1 cup Sucanat (whole cane sugar)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 1/4 cups plain Greek yogurt
- 1/2 cup olive oil
- 1/3 cup pure maple syrup
- 3 eggs
- 1 cup blueberries, fresh or frozen
- 1 cup dark chocolate chips
Preheat oven to 375 degrees Fahrenheit. Lightly grease or line 2 dozen muffin cups.
In a large bowl, stir together flour, Sucanat, baking powder, baking soda, and salt. In a separate, smaller bowl, combine yogurt, olive oil, maple syrup, and eggs, and mix well. Add wet ingredients to dry and mix until blended. Fold in blueberries and chocolate chips.
Fill muffin cups 3/4ths full. Bake for 15-18 minutes or until turning golden.
~K in the Kitchen