Healthy Blueberry Chocolate Chip Muffins

These easy blueberry chocolate chip muffins are absolutely delicious and made with more nutritious ingredients like white whole wheat flour, oats, and Greek yogurt. They’re perfect for a quick breakfast or snack.

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Why you’ll love these muffins

If you’re a homemade blueberry muffin fan and a chocolate chip muffin fan (me!), you have to give these a try.

These moist chocolate chip blueberry muffins are made with wholesome, nutritious ingredients and have 6 grams of protein and 3 grams of fiber per muffin!

They’re perfect for when you’re in the mood for something sweet or you want to prep some homemade muffins ahead of time for an easy breakfast option.

Pair one of these whole grain fluffy muffins with some eggs or Greek yogurt for a quick and easy balanced breakfast!

Here’s what you need to make them!

Ingredients

1. White whole wheat flour: White whole wheat flour is my favorite whole wheat flour to use for baking because it’s whole grain but is a softer wheat that produces a fluffier, less dense baked good.
2. Rolled oats: I love adding rolled oats for even more whole grains and nutrition.
3. Chocolate chips: I baked these with mini chocolate chips, but you can use any chocolate chips that you like, including lower sugar chocolate chips or dark chocolate chips.
4. Blueberries: You can use fresh blueberries or frozen blueberries for this recipe. I prefer frozen wild blueberries because they’re smaller, but use whatever you like.
5. Greek yogurt: Plain Greek yogurt adds a little bit of protein and moisture to these muffins.
6. Milk: I use regular milk, but you can also use any dairy free milk that you use to bake with too.
7. Brown sugar: Brown sugar is used for sweetness. If you prefer, you can use maple syrup, honey, or even regular sugar. You’ll also use a little bit of extra brown sugar to sprinkle the tops of the muffins!
8. Eggs: Eggs help to bind the ingredients together but also add lots of nutrition, too!
9. Oil: I typically bake with avocado oil because it’s very neutral flavored and is full of healthy fats. You can use any oil that you’d typically use to bake as well, like canola. You can use olive oil but it will definitely change the overall flavor of the muffins. You can also use melted butter.
10. Vanilla extract: Vanilla adds additional flavor to these muffins.
11. Baking powder & salt

Step-by-step instructions

1. Preheat your oven to 350 degrees.
2. In a medium sized bowl, combine Greek yogurt, milk, brown sugar, eggs, oil, and vanilla extract. Mix until thoroughly combined.

3. In another bowl, combine dry ingredients: white whole wheat flour, rolled oats, baking powder, and salt.

4. Pour wet ingredients into dry ingredients and mix until just combined. Do not over mix.

5. Add chocolate chips and blueberries and stir until just combined.

6. Scoop batter into a muffin pan lined with muffin liners, or a silicone muffin pan. Sprinkle each muffin with a small sprinkle of brown sugar.

7. Bake for 18-22 minutes at 350 degrees. When finished, muffin tops should be golden brown and a toothpick of fork will come out clean.

Recipe FAQ

How to store

Store extra muffins in an air-tight container for up to 4 days at room temperature. Or, freeze your muffins for up to 2 months in an air-tight freezer bag! With frozen muffins, you can take one or two at a time as you want them.

Can I use regular whole wheat flour or white flour?

Yes, if you can’t find white whole wheat flour, you can use whole wheat flour instead like this one. They may be a tad denser but they’ll still be delicious! You can also use regular white flour if you don’t have either whole wheat option.

Variations

• Swap the blueberries for your favorite berries like chopped strawberries, raspberries or blackberries.
• Instead of semi-sweet chocolate, use white chocolate chips.
• Add chopped walnuts or pecans for healthy fats and some crunch.
• Use a mini muffin pan and make minis instead!

Shop this recipe

• Muffin pan
• Silicone muffin pan
• Mixing bowl set

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