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Blackberry and Dark Chocolate Muffins

Our muffins taste totally decadent, but we’ve made them healthier with whole wheat flour, yogurt, and tons of antioxidants from blackberries and dark chocolate. Go ahead and have two—we won’t tell.

Blackberry and Dark Chocolate Muffins


300g whole wheat flour
2 teaspoons baking powder
120ml canola or vegetable oil
2 eggs
200 g raw sugar
120 ml plain full-fat yogurt
1 teaspoon vanilla extract
Pinch of salt
1 dark chocolate bar, chopped (about 85g)
200 g fresh or frozen blackberries



  1. Prepare to bake  Preheat oven to 180°C.

  2. Mix the batter  In a small bowl, whisk together flour, baking powder, sugar, and salt. In a

  3. medium bowl, beat eggs, then stir in oil, yogurt, and vanilla extract. Pour flour mixture into egg

  4. mixture and stir until fully incorporated. Fold in dark chocolate and blackberries.

  5. Bake the muffins  Fill muffin cups 3/4 full and bake for 30 minutes or until a toothpick comes out

  6. clean with no wet batter.


Looking for a mess-free way to fill muffin cups? Your ice-cream scoop does double duty as a mini

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