Wander & Wonder

Yield: 12

Total time: 40 minutes

I N G R E D I E N T S

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• 2 eggs
• ½ cup maple syrup
• ½ cup plain Greek yogurt
• ⅓ cup melted butter
• 1 tsp vanilla extract
• 1 cup frozen blueberries (do not thaw)
• ½ cup chocolate chips

R E C I P E

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease with a bit of butter or avocado oil.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In another medium bowl, whisk the eggs, maple syrup, yogurt, melted butter, and vanilla until smooth.
4. Add the wet ingredients to the dry ingredients and mix gently until just combined (do not overmix).
5. Fold in the frozen blueberries and the chocolate chips.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20–24 minutes (until a toothpick inserted into the center comes out clean…but a little melted chocolate is okay!)
8. Let cool in the pan for at least 10 minutes, then remove the muffins and enjoy!

T I P S

• Feel free to leave out the chocolate chips if you prefer a more classic bluebbery muffin recipe
• Because of the blueberries, these muffins are quite soft, so be extra gentle when removing them from the pan, especially if you don’t use paper liners like me!

I really love these muffins. They are great as a fun snack, a delicious breakfast (especially topped off with your favorite nut butter), or a not-too-sweet dessert. They’re very moist and fluffy, and as a bonus, they don’t leave you feeling bloated or heavy. Plus, you have to admit, the color is pretty fun too!