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Blueberry Chocolate Muffins made with Greek yogurt

Blueberry Dark Chocolate Muffins

These blueberry dark chocolate muffins are a tasty way to enjoy some of the last of summer's fresh blueberries.
Course Breakfast, Snack
Cuisine American, Vegetarian
Keyword Blueberry Dark Chocolate Muffins, blueberry muffins with dark chocolate
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12
Calories 110kcal
Author Deborah Davis


  • 2/3 cup almond milk 1/2 cup if not using Fage brand yogurt
  • 1/4 cup coconut oil melted
  • 1 cup plain Fage Greek yogurt
  • 1 egg
  • 1 3/4 cup whole wheat flour
  • 1/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 heaping cup fresh blueberries
  • 1 oz. dark chocolate chopped
  • 1/4 cup semi sweet chocolate chips


  • Preheat the oven to 400 degrees Fahrenheit. Line muffin tin with papers or spray well with oil.
  • In a small mixing bowl, stir together the milk, oil, yogurt, and egg until well mixed.
  • In a large mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to stir together.
  • Pour the wet ingredients into the large mixing bowl with the dry ingredients and stir with a wooden spoon just until combined.
  • Stir in the blueberries and chocolate.
  • Divide batter into 12 muffin tin wells. Top with additional chocolate if desired. Bake for 16-18 minutes or until golden brown on top and toothpick inserted into muffin comes out clean.


If using other brands of Greek yogurt other than Fage, you may want to start with 1/2 cup milk and add another couple of tablespoons if batter is too dry when combined with the dry ingredients.
Recipe adapted from this one from bettycrocker.com.


Serving: 1muffin | Calories: 110kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 15.5mg | Sodium: 71mg | Fiber: 1g | Sugar: 9g