Preheat oven to 180 degrees C, or 350 degrees F.

Using a large bowl, add the flour, baking powder, baking soda, cocoa powder and monkfruit sweetener to a bowl and stir to combine

In a separate bowl whisk the egg, milk, and vanilla

Add the egg mixture to the flour and gently stir until half combined.

Add the melted oil along with the blueberries and chocolate chips. Stir through gently with a large spoon until its just mixed together into a delicious chocolate batter.

Using either a silicone muffin mold, or paper inserts in a metal muffin tin, spoon the muffin mixture evenly across all the muffin cases, filling each one to about ¾.

Baked for 20 minutes in oven at 180 degrees C, or 350 degrees F. To test if they are cooked, insert a cake skewer or toothpick into the centre. If it comes out clean, they are cooked.

Let muffins cool for 5 to 10 minutes in the muffin tray, then gently remove them and set on a wire rack to cool to room temperature.

Once at room temperature, store in an air tight container. On the bench They’ll last for around 3 days. Alternatively you can freeze them for upto 2 months.