Double Chocolate Blueberry Muffins
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WOW WOW WOW – these double chocolate blueberry muffins look indulgent and rich and THEY ARE!!! But they’re also light and airy and just plain amazing!!! I promise you – these muffins will be a fast favorite and gone in NO TIME! in your house!
Why Should You Make These Muffins?
I had some blueberries left from a bread pudding recipe I was working on and thought – what can I do with them? I landed on these muffins and they are so delicious!
I combined milk and semi-sweet chocolate for a delicious melty bite of chocolate in an already chocolate muffin. Then the pop of blueberries add this fruity freshness that cuts through that rich chocolate. THEY’RE SO GOOD!
Blueberry Chocolate Chip Muffin Ingredients
These DOUBLE chocolate blueberry muffins are packed with goodness – you’ve got the cocoa powder for the chocolate muffin and then add in chocolate chips and blueberries!
Here’s what you’ll need:
- Dry Ingredients
- all-purpose flour
- granulated sugar
- brown sugar
- cocoa powder
- baking powder
- baking soda
- salt
- Wet Ingredients
- egg
- sour cream
- vegetable oil
- whole milk
- pure vanilla extract
- Filling
- chocolate chips – I used a mix of semi-sweet & milk chocolate
- blueberries – you can use fresh or frozen – whatever you have!
How to make Blueberry Chocolate Chip Muffins
Baking can be intimidating – but these muffins are easy to make! It’s a very thick batter – but that just means it’s going to taste even better!
- Preheat oven to 375°F. Spray a 6-count jumbo muffin pan with nonstick spray or use cupcake liners.
- Stir together flour, sugar, brown sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Set aside.
- In a medium bowl, whisk together eggs, sour cream, oil, milk and vanilla extract together until combined.
- Pour wet ingredients into dry mixture and fold together with a rubber spatula or wooden spoon until completely combined. The batter will be thick but don’t overmix.
- Fold in chocolate chips and blueberries
- Using a cookie dough scoop, spoon the batter into muffin tins about 2/3 full.
- Bake at 375 for 25 min – check with a toothpick.
- Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.
- Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week.
Tips, Tricks & FAQs
Yes – you can definitely use frozen blueberries – especially when baking. They hold up very well and are pretty much interchangeable! Go for it!
Yes definitely! Adding white chocolate chips with semi-sweet chocolate chips and the chocolate batter would be so good – especially since blueberries & white chocolate are a great combo!
I added sour cream in this instance but mayonnaise, apple sauce and pudding are also known to add a nice moisture factor.
You can if you like – I hate losing any of the cupcake to the paper liners – so I usually just spray my pan with non-stick spray.
If you’re going to keep them out – I just store them in an airtight container on the counter for up to 5 days.
Yes! I’m on my own right now and didn’t want to eat these 6 days in a row so I kept 3 out for breakfasts & snacks and froze 3. I wrapped them individually in plastic wrap – then popped them in a freezer bag. Now I can take out one at a time whenever I want!
More Delicious Baking Recipes
- Copycat Panera Pumpkin Muffins
- Condensed Milk Brownies
- Strawberry Banana Cake
- Mom’s Magic Peach Cobbler
More Blueberry Recipes
Double Chocolate Blueberry Muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg at room temperature
- 1/3 cup sour cream
- 1/4 cup vegetable oil
- 1/4 cup whole milk
- 1 tsp pure vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 2/3 cup blueberries
Instructions
- Preheat oven to 375°F. Spray a 6-count jumbo muffin pan with nonstick spray or use cupcake liners.
- Whisk together flour, sugar, brown sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Set aside.1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/3 cup cocoa powder, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- In a medium bowl, whisk together eggs, sour cream, oil, milk and vanilla extract together until combined.1 egg, 1/3 cup sour cream, 1/4 cup vegetable oil, 1/4 cup whole milk, 1 tsp pure vanilla extract
- Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. The batter will be thick but don’t overmix.
- Fold in chocolate chips and blueberries1/2 cup semi-sweet chocolate chips, 2/3 cup blueberries, 1/2 cup milk chocolate chips
- Spoon the batter into muffin tins about 2/3 full.
- Bake at 375 for 25 min – check with a toothpick.
- Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.
- Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week.
