I hated breakfast as a kid. I remember my dad had to add sausage and about a pound of cheese for me to eat my eggs or add ice cream to my morning smoothie. I don’t know what it was, but I just never liked breakfast! So instead of fighting, he would give me a warm chocolate chip muffin and a large glass of milk. Now, I LOVE everything about breakfast, but I can’t help but crave an indulgent breakfast every now and then. Unlike the processed muffins from way back when, these are homemade moist chocolate muffins with creamy yogurt and tart blueberries. I recommend you make them mini muffins so that your kids enjoy popping them back as a snack or on their way to school. They are super easy to make and you can freeze a large batch and pull out the night before for a no hassle back to school treat!
But don’t let breakfast stop you from making them for other occasions! Mini muffins make great bring-along treats to dinner parties, brunch, or even a friends birthday. Your kids can even wrap a few up in cellophane with a bow and give to their teachers as a back to school gift.
Ingredients:
2 cups all-purpose flour
1 cup white sugar
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon baking soda
1 cup whole milk, grass fed yogurt
1 egg
1 tsp vanilla extract
½ cup whole milk
½ cup vegetable oil
3/4 cup chocolate chips
1 cup blueberries
Tools needed:
Set of measuring cups
2 medium mixing bowls
1 rubber spatula
Whisk
Nonstick spray or mini muffin liners
Mini muffin pan
How to:
Preheat oven to 400 degrees
Whisk together all dry ingredients
Whisk together all wet ingredients
Fold in wet ingredients into dry ingredients until well incorporated
Stir in chocolate chips and blueberries
Spray muffin tin or line with liners
Fill muffin tin ¾ of the way and bake for 8-10 minutes or until a toothpick comes out smooth
(if doing regular sized muffins, bake 16-20 minutes)
Enjoy!
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Recipes using 10 ingredients or less including:
