blueberry chocolate chip muffins

Because everything tastes better with chocolate chips.

It's Friday and the heat has made the week seem extremely long and exhausting. I have a day full of meetings before the weekend.  Muffins seemed most appropriate. 

I tweaked a healthy muffin recipe from Stonyfield Farm. Of course it includes yogurt. I cut back on the sugar and then added some chocolate.  Emily logic.

happy friday!

blueberry chocolate chip muffins

by Emily Morris

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: bake breakfast blueberries chocolate

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Ingredients (12 muffins)

• 2 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 cup sugar
• 1⁄2 tsp salt
• 1 tsp cinnamon
• 2 eggs
• 1 1⁄4 cup low fat plain yogurt
• 1⁄2 stick of butter, melted
• 1 cup blueberries, fresh or frozen,
• 3/4 cup chocolate chips

Instructions

Preheat the oven to 375°and line the muffin tins.

In a small mixing bowl, stir together the flour, baking soda, baking powder and salt.

In another bowl, combine the sugar, yogurt, eggs, melted butter, and cinnamon. Beat until thoroughly mixed.

Add the dry ingredients and mix just until blended. Be careful not to over mix.

Gently fold in blueberries and chocolate chips and then spoon the batter into the lined muffin tins, filling each cup about two thirds full.

These should bake for about 15 minutes, or until the tops are browned, and a toothpick inserted into the middle comes out clean.

When the muffins are done, let them cool in the pan. Remove and serve warm.

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