Dark Chocolate Blueberry Muffins

Fresh blueberries, a double dose of dark chocolate, and hidden whole wheat flour means you can have two of these dark chocolate blueberry muffins, right?

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Over the weekend, Brent and I went to a friend’s lake house in Pickwick. I was asked to bring a dessert, or a dip, or something for Breakfast. But I brought all three (multichip cookies, jalapeno-cheddar hummus, and these muffins obviously). Lesson learned – don’t give me options because I will find great recipes for each and end up not being able to pick just one. Of course there were no complaints of excess food. You are welcome :-).

As I mentioned, for Breakfast I made these muffins which are adapted from a recipe by Jessica at How Sweet It Is. The things she posts constantly are added to my bookmarked list, so I was really excited to get these into the oven. For some reason I was surprised by how quickly they came together. But I was not surprised in the slightest by how good they were. And then I had two for Breakfast.

I bet chocolate would be a good addition to my sourdough blueberry muffins too.

DARK CHOCOLATE BLUEBERRY MUFINS

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Yield: 12 Servings Prep Time: 20 Minutes Cooking Time: 16 Minutes 16 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup whole wheat all-purpose flour
• 1 cup all-purpose flour
• 2/3 cup brown sugar
• 2 Tbsp dark cocoa powder
• 1-1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 cup milk (or preferred milk alternative)
• 1/4 cup canola oil
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1 cup blueberries
• 1/4 cup chopped dark chocolate

Directions

1. Preheat oven to 350 degrees. Line a muffin pan with liners, set aside.
2. In a large bowl, whisk together the flours, brown sugar, cocoa powder, baking soda, cinnamon, and salt. Add milk, oil, egg, and vanilla and whisk until just combined. Fold in blueberries and chocolate.
3. Using an ice cream scoop, spoon muffins into liners. Bake for 13-16 minutes, or until muffins are cooked through.

Source: Slightly adapted from How Sweet It Is

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Post updated 7/11/22, photo above is the original.