3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1/2 cup sugar
2 tablespoons dark cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1/2 cup 2% low-fat Greek yogurt
1/2 cup warm water
1/4 cup olive oil
1/2 cup semi-sweet chocolate chips
1/2 cup fresh or frozen blueberries
Preheat oven to 400 degrees.
Whisk together first 7 ingredients (through salt) in a large bowl, making a well in center of mixture.
Combine egg, yogurt, water and oil until blended. Add to dry ingredients, stirring just until moistened. Fold in chocolate chips and blueberries.
Using ice scream scoop, portion batter evenly into muffin pans coated with cooking spray.
Bake at 400 degrees for 15 minutes. Remove from pans and let cool on a wire rack.