Dark Chocolate Blueberry Muffins
Loaded with chopped dark chocolate and juicy fresh blueberries, these Dark Chocolate Blueberry Muffins are one tasty treat! They're just perfect for breakfast or an anytime snack.
I am a dark chocolate fanatic. Well, actually ... I'm an any-kind-of-chocolate fanatic. Though I especially adore dark chocolate.
But I must admit, when I stumbled across the combination of dark chocolate and blueberries in these Dark Chocolate Blueberry Muffins, I was skeptical. Chocolate? ... Yes. Blueberries? ... Yes. Together in a muffin? ... I wasn't sure.
But given these are two of my absolute favorite things, I just had to give the combination a try.
And you know what?
Dark Chocolate Blueberry Muffins are really good!
The flavors of chocolate and blueberry truly compliment each other well. And the jolts of juicy blueberries in every bite make these muffins super moist.
I love that these muffins include chopped dark chocolate in the batter. The chopped chocolate melts right into the cooked muffin, making it super moist and super chocolatey. It's sooooo good!
I did wonder, though, if semi-sweet chocolate chips would work instead of the chopped dark chocolate. So I tried it, of course. Well, it works ... but it's not nearly as good. The chocolate chips keep much of their shape inside the cooked muffins instead of melting into the cooking batter liked the chopped chocolate.
So instead of a smooth, super moist, richly-chocolatey muffin experience - you get a little-less moist, little-less rich crumb with a hunk of chocolate in the bite. All-in-all, not bad ... just not as good as the original chopped chocolate version.
So my recommendation - stick with the chopped dark chocolate. You won't regret it.
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Yield: 12 to 15 muffins
Dark Chocolate Blueberry Muffins
Loaded with chopped dark chocolate and juicy fresh blueberries, these Dark Chocolate Blueberry Muffins are one tasty treat! They're just perfect for breakfast or an anytime snack.
prep time: 20 Mcook time: 15 Mtotal time: 35 M
ingredients:
- 2 c. white whole wheat flour (or all-purpose flour)
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 T. dark cocoa powder
- 2/3 c. brown sugar
- 1/2 tsp. ground cinnamon
- 1 egg
- 1 tsp. vanilla extract
- 1/4 c. unsalted butter, melted
- 1 c. milk
- 1 c. fresh blueberries
- 1/4 c. chopped dark chocolate (I use Dove dark chocolates)
instructions:
How to cook Dark Chocolate Blueberry Muffins
- Combine flour, baking soda, salt, cocoa powder, brown sugar, and cinnamon in a large mixing bowl. Whisk until well mixed.
- Use a whisk to stir in the egg, vanilla, melted butter, and milk; mix until just combined. Gently fold in blueberries and chopped dark chocolate.
- Line a muffin pan with paper liners. Spoon batter into liners, dividing equally between 12 to 15 muffin cups.
- Bake at 350 degrees for 14 to 18 minutes, or until muffins are cooked through (mine usually take 17 minutes). Let muffins cool in the pan for about 5 minutes; remove to a wire rack to cool completely.
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