Chocolate Blueberry Muffins
Chocolate Blueberry Muffins
Print recipe
| 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. | |