Chocolate muffins can be tricky to make. Many chocolate muffins don’t have enough chocolate flavor to warrant the name. Other chocolate muffins are too sweet and rich to really be called muffins; they are really just decadent cupcakes without the frosting. Chocolate muffins should not be too sweet, yet should still have a deep chocolate flavor. These Chocolate Blueberry Muffins fit the bill perfectly, and they are studded with juicy blueberries to boot!
The muffins are moist and tender, with a bittersweet chocolate flavor and plenty of juicy blueberries. The sweetness of the blueberries really pops against all that cocoa, making the berries seem even sweeter than they would on their own! The batter is thick enough that the blueberries remain suspended easily without sinking to the bottom of the muffin cup, whether you use fresh or frozen berries. I tend to use fresh berries when they are in season, but frozen work just as well. If you are using frozen berries, do not defrost them before incorporating them into the batter and be sure to remember that muffins made with frozen berries might need an additional minute or two in the oven before they’re done.
I did not do anything to dress up the tops of these muffins, since I didn’t feel that they needed much adornment. If you do want to add a little something, a sprinkle of coarse sugar or of cinnamon sugar before baking would be a very nice touch. If you want a little more chocolate, stir a few mini chocolate chips into the batter as you are preparing the recipe, or drizzle a bit of melted chocolate on top of the muffins before serving. they’re delicious with Nutella, too.
Chocolate Blueberry Muffins
1 3/4 cups all purpose flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/4 cup vegetable oil
1/4 cup cocoa powder
1 cup sour cream
1/4 cup milk
1 tsp vanilla extract
1 1/2 cups blueberries, fresh or frozen
1/4 cup mini chocolate chips, optional
Preheat oven to 375F. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together egg, vegetable oil, cocoa powder, sour cream, milk and vanilla extract until smooth. Pour in to flour mixture and stir until batter comes together. Fold in blueberries until they are well-distributed, along with the mini chocolate chips, if using.
Bake for 20-24 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool for 3-4 minutes in the baking tin, then turn out onto a wire rack to cool completely.