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Blueberry and Dark Chocolate Muffins

Blueberry and Dark Chocolate Muffins

Ronaldo
Indulge in the perfect blend of flavors with our blueberry and dark chocolate muffins recipe, a treat that's both delicious and easy to make.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Muffins
Cuisine International
Servings 12 muffins
Calories 280 kcal

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips or chunks
  • 1 cup fresh or frozen blueberries

Wet Ingredients

  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 1 cup plain yogurt or sour cream
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon optional

Topping

  • 2 tablespoons turbinado sugar optional
  • Additional chocolate chips and blueberries for garnish

Instructions
 

Preparation

  • Preheat oven to 375°F (190°C)
  • Line a 12-cup muffin tin with paper liners or grease well
  • If using frozen blueberries, keep them frozen until ready to use

Mixing

  • 1- In a large bowl, whisk together:
  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • 2- In a separate bowl, combine:
  • Melted butter
  • Sugar
  • Eggs
  • Yogurt
  • Vanilla extract
  • Lemon zest (if using)
  • 3- Gently toss chocolate chips and blueberries with 1 tablespoon of the flour mixture
  • 4- Make a well in dry ingredients and add wet ingredients
  • Stir just until combined
  • Do not overmix
  • Batter should be thick and lumpy
  • 5- Fold in:
  • Chocolate chips
  • Blueberries

Baking

  • 1- Divide batter among muffin cups
  • Fill each cup about 3/4 full
  • 2- Sprinkle with turbinado sugar if using
  • 3- Add extra blueberries and chocolate chips on top
  • 4- Bake 20-25 minutes until:
  • Golden brown
  • Toothpick comes out clean
  • Tops spring back when lightly pressed

Cooling

  • Cool in pan for 5 minutes
  • Remove to wire rack
  • Cool completely or serve warm

Notes

Tips for Perfect Muffins

  • Don't overmix the batter
  • Use room temperature ingredients
  • Toss fruit with flour to prevent sinking
  • If using frozen berries, don't thaw first
  • Rotate pan halfway through baking
  • Check doneness at minimum baking time

Variations

Healthier Version

  • Use whole wheat flour for half the all-purpose
  • Reduce sugar to 1/2 cup
  • Replace butter with applesauce
  • Use Greek yogurt
  • Add 1/4 cup ground flaxseed

Flavor Additions

  • Add 1/2 teaspoon cinnamon
  • Include 1/2 cup chopped nuts
  • Add orange zest instead of lemon
  • Use white chocolate chips
  • Add 1/4 cup coconut flakes

Storage

  • Room temperature: 2-3 days in airtight container
  • Refrigerator: Up to 1 week
  • Freezer: Up to 3 months
    • Wrap individually in plastic wrap
    • Store in freezer bag
    • Thaw overnight in refrigerator

Nutrition Information (per muffin)

  • Calories: 280
  • Fat: 12g
  • Carbohydrates: 38g
  • Protein: 5g
  • Fiber: 2g
  • Sugar: 20g

Troubleshooting

  • Dry muffins: Overbaked or too much flour
  • Dense muffins: Overmixed batter
  • Sunken berries: Didn't toss with flour
  • Pale tops: Oven temperature too low
Keyword Blueberry and Dark Chocolate Muffins