Ingredients:

  • 190g All-purpose flour
  • 15g Cornstarch
  • 150g Granulated sugar
  • 10g Baking powder
  • 2g Sea salt
  • 120g Full-fat Greek yogurt
  • 1 large Egg
  • 80ml Neutral oil (Avocado or Grapeseed)
  • 60ml Whole milk
  • 10ml Pure vanilla extract
  • 90g Mini semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 400°F (205°C). Liberally grease a 24-count mini muffin tin with non-stick spray or butter.
  2. In a large mixing bowl, whisk together the flour, sugar, cornstarch, baking powder, and sea salt until no lumps remain.
  3. In a separate medium bowl, whisk the egg, Greek yogurt, neutral oil, milk, and vanilla extract until smooth and emulsified.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture just until no streaks of flour remain; do not over-mix.
  5. Gently fold in the mini chocolate chips or wild blueberries.
  6. Divide the batter into the prepared tin using a small cookie scoop, filling each cavity nearly to the top.
  7. Bake at 400°F for 11-13 minutes, or until the tops are domed and spring back when lightly touched.
  8. Cool in the tin for 5 minutes before transferring to a wire rack.