Blueberry chocolate muffins are such a great combination of fruit, chocolate, and cake in one little package.
Easy to make. Sweet or savory. They can be breakfast or dessert. I mean, what can you not like about them?
This time I decided to make Blueberry chocolate muffins. NOT disappointed!!! They turned out so delicious. Super soft, moist, chocolaty, with a pop of berries! Just perfect. And I am not ashamed to say I eat three of them!! Yup… One after another! No shame!!
For this recipe, I used fresh blueberries, but you can definitely use frozen. If you do use frozen make sure you let them thaw first before you add them to the batter. If you don’t have blueberries on hand, strawberries will work just as good.
I have to be honest with you, I never had muffins till I move to the States. I didn’t even know what they are. Back home we just didn’t have muffins. And that was at least 15 years ago.
Although they taste very similar to a regular cake or sweet bread, the taste wasn’t a surprise, but the name and shape were new to me. When I started baking muffins I was so excited to make something new and different. I had to try every variation I could think of. This is one of my favorite.
Also, one of my favorite thing about muffins is watching them rise and become this big mushroom-like shape. I called them mushrooms because its what they remind me of the first time I saw them
Did I mention how easy they are to make!
Even if you have no experience baking this is a very good recipe to start with. And a fun one to do with your kids!
I hope you make this recipe and let me know if you like it. Leave a comment or tag me on Instagram.
Blueberry Chocolate Muffins
These perfectly sweet, moist, and delicious muffins will satisfy anyone's sweet cravings!
- 1 ½ C AP flour 228g
- 1 T baking powder 4g
- ½ T baking soda 3g
- ½ C raw cane sugar 120g
- 100 g chocolate chunks
- 1 T vanilla extract
- 1 C cashew milk 250ml, or milk of your choice
- 1 egg
- 1 T cornstarch
- 1 C fresh blueberries 150g
Pre-heat the oven to 350F
In a large bowl add all dry ingredients – flour, baking powder, baking soda, sugar.
Chop the chocolate chunks into smaller pieces. Its ok to have different size for texter. Add to dry ingredients.
In a separate bowl beat the egg.
Add milk and vanilla to the beaten egg. Set aside
After you wash the berries, add the cornstarch and mix well, till they are all coated. This will prevent them from sinking while cooking.
Combine wet to the dry ingredients. Add the berries and mix.
Add baking cups to a muffin pan and fill them up till about 2/3, they need space to rise.
Bake for about 30-35min depending on your oven. Check after 30min if a toothpick comes out clean, the muffins are ready!
Take out of the oven and let them cool for a bit. Transfer them to a cooling rack to completely cool.
After they cool off, you can transfer them to a sealed container to keep them fresh and prevent them from drying out.