Super Chocolate Blueberry Muffins

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Ever since Owen was born I have struggled with making myself a healthy breakfast. Mornings can be a bit hit or miss so I try to eat whatever I can in what little time I have to myself. The problem with that is that most of the time what I am eating is not all that healthy.

So finally I decided I needed to invest a little time in making myself something healthy that I can just grab and eat even if I am running up to the nursery to check on Owen.

Now, a chocolate muffin may not seem like a healthy breakfast, but this isn’t any chocolate muffin. It’s a SUPER chocolate blueberry muffin!

Why super? Because it’s filled with quite a few super foods that you would never guess. Blueberries are the obvious one and the perfect addition to any muffin.

But there is also flax seeds and spinach packed in these muffins as well! And did you know that chocolate is a super food, too?

Now I have a super healthy, quick, and delicious breakfast I can just grab out of the freezer on mornings when time is scarce.

How to Make Them

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The first thing to do is to blend the spinach with the milk. You don’t want whole leaves of spinach in these muffins, so by blending them in with the milk you can barely even tell that it’s there.

Parents: this is a great way to sneak some leafy greens into just about any baked good!

Then, combine all the dry ingredients in a bowl and the wet ingredients in a large measuring cup. Pour the wet into the dry and mix until combined.

Fold the blueberries into the batter then scoop the batter into a prepared muffin tin. Bake for about 25 minutes, until the centers have set and a toothpick comes out clean.

You care serve them as soon as they have cooled a bit. Or store them in a zip top bag or container until ready to eat. If you are like me and want to eat these over several weeks, pop the bag into the freezer and then grab one whenever you want one!


Super Chocolate Blueberry Muffins

Makes 12 muffins

Prep Time: 15 minutes Bake Time: 25 minutes Total Time: 40 minutes


  • 1/2 cup almond milk (or milk of choice)

  • 1 cup fresh spinach

  • 2 eggs

  • 4 tbsp butter, softened

  • 1/2 cup Greek yogurt cream

  • 1 tsp vanilla

  • 1 cup sugar

  • 2 cups all purpose flour

  • 1/3 cup cocoa powder

  • 1/4 cup flax seeds (or 2 tbsp flax meal)

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 cup frozen or fresh blueberries


  1. Preheat oven to 350 degrees and line a muffin tin with liners.

  2. Blend together spinach and milk until completely smooth. Beat the eggs into the milk then stir the Greek yogurt, butter, and vanilla. Set aside.

  3. In a separate bowl, whisk together flour, cocoa powder, flax seeds, baking soda, baking powder, and salt.

  4. Pour the wet ingredients into the dry ingredients and mix until all the flour is incorporated.

  5. Fold in the blueberries.

  6. Spoon the batter into the muffin liners until they are about 2/3rds full.

  7. Bake for 20 to 25 minutes, or until a toothpick comes out clean.