Chocolate Blueberry Muffins Recipes

CHOCOLATE BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350F degrees. Line muffin pans with standard paper liners or grease pan.
• In a medium saucepan, melt the butter and chocolate until smooth over medium heat. Stir constantly. Remove from heat and let it cool slightly.
• Stir in the sugar, beaten egg, buttermilk, and vanilla extract. Gently fold in flour and baking soda just until blended. It will be a little lumpy, but go ahead and fold in the blueberries. Spoon the batter into the muffin liners, filling it 3/4 full. Bake for 25-30 minutes or until a skewer inserted into the center comes out clean.
• Remove the muffins from the pan and cool on a wire rack.

CHOCOLATE CHIP AND BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.

CHOCOLATE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375F degrees. Line a standard 12-cup muffin tin with paper liners.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
• In a medium bowl, whisk together egg, avocado oil, cocoa powder, sour cream, almond milk and vanilla extract until smooth and fully incorporated. Pour wet mixture into dry mixture and stir until combined. Carefully fold in blueberries and chocolate chips until they are well-distributed.
• Bake for 22-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool a few minutes in the baking tin before removing them onto a wire baking rack to cool completely.

BLUEBERRY CHOCOLATE CHIP MUFFINS

Steps:

• Pre-heat oven to 375° (190° celsius), Grease and flour well a 12 cup muffin pan.
• In a medium pot over medium heat melt the butter, remove from heat and let cool slightly, stir in sugar, egg, sour milk and vanilla until combined.
• Fold in the flour and soda gently, just until combined. Remember do not over blend. Then fold in the berries and chocolate chips.
• Fill the muffin tin with the mixture almost to the top. Top with Streusel mixture (if desired) and bake 25-30 minutes, (check for doneness with a toothpick).
• Let muffins cool slightly before removing from pan to wire rack, cool completely before serving. Enjoy!

DARK CHOCOLATE BLUEBERRY BANANA OAT MUFFINS

Steps:

• Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by lining the cavities with parchment liners or spraying them with cooking spray. Set aside.
• In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, maple syrup, and vanilla, mixing until smooth.
• Stir in the oats, cinnamon, baking powder, and baking soda, mixing until well combined before gently mixing in the flour. Finally, fold in the blueberries and chocolate chunks, reserving some to sprinkle on top.
• Divide the batter evenly among the 12 muffin cups, filling almost to the top. and sprinkle with remaining chocolate chunks and/or blueberries.
• Bake for 21-23 minutes, or until the tops of the muffins begin to turn golden brown and toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 F degrees and line standard muffin or cupcake pan with paper liners and set aside.
• To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
• To make the muffins in large bowl stir together flour, baking powder and salt and set aside.
• In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk together eggs and lemon-sugar until combined. Whisk in yogurt, oil, lemon juice and vanilla extract (mixture should be pale and yellow)
• Fold wet ingredients into dry ingredients and whisk everything together.
• Reserve ½ cup of blueberries for topping. Place remaining blueberries in a small bowl. Dust blueberries with 1 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
• Spoon batter into prepared muffin tins, filling maximum 2/3 of each cup and gently tap the pan on the work surface to set. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
• Place them in the oven and bake at 400 F for 5 minutes, then REDUCE THE OVEN TEMPERATURE TO 375 F and bake 13-15 minutes or until the toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

CHOCOLATE-BERRY MUFFINS

Steps:

• Preheat oven to 375°F Generously grease 12 muffin cups or line them with paper cups.
• Measure flour, sugar, cocoa, baking powder and salt into a large bowl. Stir with a fork until well mixed. In a medium-size bowl, whisk egg with milk, melted butter and vanilla. Make a well in center of flour mixture. Add milk mixture and stir just until combined. Do not overmix. Gently fold in berries, taking care not to break them up.
• Spoon batter into muffin cups. Bake in center of preheated oven for 20 to 25 minutes or until a cake tester inserted in the center of a muffin comes out clean.
• Cool muffins in tins on a wire rack for 5 minutes. Remove muffins from tins and continue to cool on rack. Serve warm, or cool completely and store in an airtight container in the refrigerator.

WHITE CHOCOLATE BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350.
• Beat the sugar, softened butter, milk, egg, lemon zest, and vanilla.
• Sift together the flour, baking powder, and salt. Stir gently with previous mixture until combined. Batter should be pretty thick, but still soft and scoopable. If it's too thick, add a little more milk.
• Add white chocolate and blueberries and stir gently so you don't break the blueberries.
• Scoop into greased muffin tin and bake for 13-15 minutes.