Chocolate Blueberry Muffins
Serves
| 12-15 |
Prep time
| 30 minutes |
Cook time
| 25 minutes |
Total time
| 55 minutes |
Meal type
|
Breakfast, Dessert
|
Misc
|
Child Friendly
|
From book
|
Adapted from - Best Ever Cookie Book
|
Chocolate Blueberry Muffins
Ingredients
Muffin
- 1/2 cup unsalted butter
- 1/2 cup semi-sweet chocolate chips
- 1 cup sugar
- 1 egg
- 1 cup buttermilk (can substitute 1 cup milk + 1 Tablespoon vinegar)
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 cup heaping cup fresh blueberries
Topping
(Optional)
- 1/2 cup semi-sweet chocolate chips
- 2-3 tablespoons unsalted butter
Directions
Muffin
|
Step 1
|
Preheat the oven to 350F degrees. |
Step 2
|
Line muffin pans with standard paper liners or grease pan. |
Step 3
|
In a medium saucepan, melt the butter and chocolate until smooth over medium heat. Stir constantly. Remove from heat and let it cool slightly. |
Step 4
|
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. |
Step 5
|
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. |
Topping
|
Step 6
|
Optional - Melt chocolate and butter in the microwave just until it melts. Stir. Drizzle onto the tops of the muffins. I used a pastry bag. |