Double chocolate blueberry muffins

Big chocolate muffins loaded with juicy fresh blueberries and melted chunks of semi-sweet chocolate make a lightly sweetened snack, breakfast, or lunchbox treat!

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Our fridge and freezer are overflowing with blueberries from our rather overzealous blueberry picking this year, so I wanted to make a new kind of blueberry muffin. I had been thinking about chocolate and blueberry together... it's not a combination you see very often. 

 

You often see chocolate with other berries like raspberries or strawberries, so I figured it would work well with blueberries, too. And, it definitely does!

These muffins have a chocolate batter, then chunks of semi-sweet chocolate melted in them, along with pops of fresh or frozen blueberries! They are not overly sweet, which I like, especially for a breakfast or snack item.

 

You can use milk chocolate or dark chocolate chunks rather than the semi-sweet chocolate. Dark chocolate will make these even less sweet, and milk chocolate will make them a little sweeter.

 

You can use chocolate chips if that is what you have on hand. I like the bigger chunks of chocolate in these muffins, but chocolate chips will work fine as well. 

I have quite a few muffin recipes already on the blog including a couple with blueberries like these Blueberry Oatmeal Muffins and these Whole Wheat Blueberry Zucchini Muffins (perfect for this time of year) - I'm frequently trying to make new ones that my family will enjoy.

These were definitely a hit with everyone in our house, and I hope they will be in yours as well.

Yield: 12 muffins

Double Chocolate Blueberry Muffins

Big chocolate muffins loaded with juicy blueberries and melted chunks of semi-sweet chocolate make a lightly sweetened treat or breakfast!

ingredients:

• 1-1/2 cups whole wheat pastry flour (or all-purpose)
• 1/2 cup cocoa powder
• heaped 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 6 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 3/4 cup buttermilk
• 1/2 cup chopped semi-sweet chocolate
• 1 heaped cup fresh or frozen blueberries

instructions:

How to cook Double Chocolate Blueberry Muffins

1. Preheat the oven to 350 degrees.
2. Line a muffin tin with liners or spray/grease well.
3. In a large bowl, whisk together the flour through salt.
4. In a medium bowl, whisk together the eggs through buttermilk. Stir the wet ingredients into the dry with a wooden spoon until almost combined.
5. Fold in the chocolate and blueberries until just combined.
6. Spoon the batter evenly into the muffin tin. Bake for 16-18 minutes, until the tops are springy and an inserted toothpick comes out clean (try a few spots as there will be melted chocolate inside).
7. Remove the muffins to a wire rack to cool. Serve warm or room temperature.

NOTES:

If you don't have buttermilk, simply add a tablespoon of lemon juice or white vinegar to a measuring cup and then fill the rest of the way with milk. Let sit a few minutes. These muffins are not overly sweet. For a sweeter muffin, increase the sugar to 3/4 cup.

Created using The Recipes Generator

I hope you give these muffins a try and let me know what you think of the blueberry and chocolate combination.

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This recipe was originally posted in 2019 and has been updated in 2022 with new text and more to improve reader experience. 

 

Check out these other muffin recipes:

Chocolate Chip Zucchini Banana Muffins

Blueberry Oatmeal Muffins

One-bowl Cranberry Banana Bread Muffins

Whole Wheat Blueberry Zucchini Muffins