Dark Chocolate and Blueberry Muffins
These dark chocolate and blueberry muffins are a delightful treat that combines the rich flavor of dark chocolate with the fruity burst of blueberries. Perfect for breakfast or a snack, they are easy to make and use wholesome ingredients like wholemeal spelt flour and Greek yogurt. Whether you're baking for a crowd or just for yourself, these muffins are sure to impress!
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
wholemeal spelt flour1 3/4cups- baking powder1tsp
- stevia1/2cup
- cinnamon1/2tsp
- dark chocolate chips1/2cup
- milk100mL
- extra virgin olive oil1/4cup
- vanilla extract1tsp
- egg egg1
- Greek yoghurt1cup
- fresh or frozen blueberries3/4cup
Want to keep this recipe for later? We can email it to you!
Nutrition (per serving)
Calories
102.1kcal (5.11%)
Protein
3.0g (6.04%)
Carbs
12.9g (4.68%)
Sugars
4.0g (8.1%)
Healthy Fat
3.3g
Unhealthy Fat
1.2g
% Daily Value based on a 2000 calorie diet
How to make Dark Chocolate and Blueberry Muffins
- Step 1
Preheat oven to 160°C. Line the muffin tray with muffin cups.
- Step 2
Sift flour and baking powder in a large bowl and add stevia and cinnamon.
- Step 3
Add yoghurt, milk, egg, oil, and vanilla extract in a separate mixing bowl and whisk until well combined.
- Step 4
Make a well in the centre of the dry ingredients and pour in the wet ingredients. Whisk until well combined.
- Step 5
Gently fold in blueberries and dark chocolate chips.
- Step 6
Add mix to muffin cups and cook for 18-20 minutes or until a toothpick comes out clean.
Want to keep this recipe for later? We can email it to you!
Nutrition (per serving)
Nutrition (per serving)
Calories
102.1kcal (5.11%)
Protein
3.0g (6.04%)
Carbs
12.9g (4.68%)
Sugars
4.0g (8.1%)
Healthy Fat
3.3g
Unhealthy Fat
1.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use fresh blueberries for a juicier texture, but frozen ones work well too.
Ensure the egg and yogurt are at room temperature for better mixing.
Do not overmix the batter to keep the muffins light and fluffy.
FAQS
Can I use regular flour instead of spelt flour?
Yes, you can substitute spelt flour with regular wholemeal or all-purpose flour, but the texture may vary slightly.
Can I replace stevia with sugar?
Yes, you can use regular sugar instead of stevia, but adjust the quantity to your taste.
How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Can I use almond milk instead of regular milk?
Yes, almond milk or any other plant-based milk can be used as a substitute.
Can I freeze these muffins?
Yes, you can freeze the muffins for up to 3 months. Thaw them at room temperature or reheat in the oven before serving.
Joel Feren
(@joelferen)
I’m a Dietitian, recipe developer, and food lover who believes good nutrition should be simple, satisfying, and full of flavour. With a background in biomedical science and a passion for creating recipes that are both nourishing and delicious, I love showing that healthy eating doesn’t mean missing out. My goal is to inspire people to feel confident in the kitchen and enjoy the kind of food that brings people together.
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia