Delicious, moist, and satisfying, cinnamon-spiced muffins studded with blueberries and chocolate chips!
Okay, so before I bombard you with more delicious, scrumptious, full-of-chocolate-and-calories desserts, I’m going to share with you my all-time favourite muffin base recipe, and I’ve added blueberries, and replaced butter with coconut oil to help you (and me!) stay on track with healthy eating this year! Ditch the chocolate bar snacks, and grab one of these muffins – you’ll feel better for it 😉 Of course I added chocolate chips (duh!), but you can add healthier alternatives, e.g. dried fruit, or nuts.
This is my go-to recipe when I fancy snacking on more healthier, but delicious muffins. Not to mention, they’re SO easy to make, and are baked, and ready to eat in under 30 minutes! This recipe also makes a small batch of only 12 muffins, because who needs the temptation of 20 when you’re watching your waistline?!
Coconut oil is considered a healthy plant oil, and does not contain cholesterol or trans fat. It is also non-hydrogenated. Coconut oil is primarily made up of medium-chain fatty acids that the body can easily convert to energy instead of storing as fat. It contains about 50% lauric acid, which supports the immune system and boosts metabolism.
For more healthier alternatives to the chocolate chips, check out these healthy snacks.
Blueberry Chocolate Chip Muffins
- 3 cups plain flour 375g
- 3/4 cup caster sugar 170g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup whole blueberries 125g
- 1/2 cup chocolate chips 90g
- 1 large egg room temperature
- 1 cup buttermilk 240ml, or whole milk
- 1/2 cup coconut oil 100g, melted and cooled
Preheat the oven to 200C/400F/Gas 6. Spray or butter a 12-hole muffin pan, then set aside.
Whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, salt, blueberries, and chocolate chips. Set aside.
Whisk together the egg, buttermilk, and coconut oil. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix.
Divide the batter evenly between the 12 muffin slots. Bake for 15 - 17 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely.