Double Chocolate Blueberry Muffins are chocolatey muffins filled with chocolate chips and fresh blueberries. Moist and not too sweet! Freeze them and reheat them in microwave for the perfect start of the day!
A few weeks ago, Bryan and I were wandering around Costco. When we got to the bakery isle, my eyes lit up. Oh! I remember those giant chocolate muffins. Back in college days, my roommate Cherie and I loved going to Costco and to stock up on muffins. Because there were just the two of us living together, no way we can finish all the muffins in a couple days. We came home, wrapped them individually with plastic wrap, and put in the freezer. They were great for a quick breakfast when you need to fill up some energy before classes.
I didn’t buy the muffins from Costco that day, instead I came home and baked a batch of muffins. Not only they were chocolate muffins, there were also have fresh blueberries in them. When they were fresh out of the oven, the chocolate chips was melted. The sweet and tart fruit juice of the burst blueberries was soaked throughout the muffins. The muffins were chocolatey, moist and not too sweet, which is just what we want for breakfast. Freeze them and reheat them in microwave in the morning. A cup of cold brew coffee and a hot double chocolate blueberry muffin, that is one perfect start of the day!
Double Chocolate Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- 2/3 cup light brown sugar
- 2 tablespoons Dutch process cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup whole milk
- 1 large egg
- ¼ cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (rinsed and dried)
- ½ cup semi-sweet chocolate chips (divided)
Instructions
- Preheat the oven to 350˚F (177˚C). Place 2 muffin pans with 14 paper liners.
- In a large mixing bowl, sift together the flour, brown sugar, cocoa powder, baking soda, and salt.
- In a small bowl, whisk together the milk, egg, melted butter and vanilla extract. Add to the flour mixture. Whisk until just combined.
- Add the blueberries and ¼ cup chocolate chips. Fold into the batter gently. Divide the batter into the prepared muffin pans. Top each muffin with 5 – 6 chocolate chips.
- Bake in the oven for 18 – 22 minutes. Test the muffins with a toothpick for doneness. The toothpick should come out clean. Remove the pans from oven and cool for 5 minutes. Carefully remove the muffins to a wire rack to cool. Serve warm or at room temperature.
Notes
- I was able to fit both muffin pans on the same oven rack. If yours can’t fit, arrange racks in lower and upper thirds of the oven. Just make sure to rotate the muffin pans from top to bottom and front to back at the midway point.
- For storage, keep the muffins on a cooling rack and cover with a towel. They will stay good for the next day.
- To freeze, put the muffins to a baking sheet. Place in the freezer for a few hours until harden. Transfer the muffins to a Ziploc bag and keep for a month. When ready to eat, pop one in microwave for about 45 seconds.
Interestingly, I feel like I don’t see a lot of chocolate and blueberry together in recipes. I really don’t see why though, I feel like blueberry would work better with chocolate than citrus, which I think contrasts too much. Bookmarking this delicious looking recipe!
Thank you very much! I agree that you don’t see chocolate and blueberry recipes much. I think it’s because blueberries are a bit mild in flavors, and chocolate can easily overpower blueberries. But the combo in this recipe works really well. There are only 2 tablespoons of cocoa powder in the muffin batter. The chocolate flavor isn’t too strong and just enough. The blueberries can still shine though. Try these, you will love them! 🙂
Okay…love this!! I am always trying to make chocolate versions of everything. This is one I haven’t tried and my hubby loves a blueberry muffin (while I love a chocolate-anything…). Looks moist and totally delicious. Great recipe! PS – hope you’re staying cool and enjoying the summer so far.
You guys will love this! Blueberries and chocolate both stood out in their own way. 🙂 It has been oddly humid in LA these few days, which is very rare. Yuck! I don’t miss the humidity at all, especially with the heat! @.@
Chocolate and blueberry?! YES PLEASE! Love this idea and these muffins are the most perfect looking things. Can’t wait to try this out.
Thank you Megan. These were really fantastic! Hope you will give this a try! 😉
Hi. Sorry but I don’t know where is the comment column. So apologies for the interruption 😅 I would like to ask, what if I’m using a small mini oven that could probably fit 6 cupcakes per batch inside. How long should I bake the cupcakes and what degree would be the best?
Hi Kylie, I would do it at the same temperature. Check the muffins at around 13 minutes with a toothpick for doneness. If they’re not ready, continue to bake for a few more minutes and check again. Hope this helps! Happy baking!
Thank you! :))
Made these to sneak in something healthy into my son’s diet. He’s extremely picky as in eats no fruits or veggies. I can proudly say he eats blueberries! Granted they’re surrounded by chocolate but I’m grateful for this recipe. Thank you for posting!
That’s AWESOME, Erica! I’m so happy to know that your son enjoyed the muffins. You made my day! Thank you for the sweet comment! ❤️
I had blueberries that were too tart and half a bag of chocolate chips, so I looked up recipes to use them and found this one. The muffins were delicious! I ate two tonight and will probably eat a third one pretty soon lol
Haha! They are hard to resist! Thank you for letting me know that you like muffins. These are my favorites too! 😉
I just tried these out today. Didn’t have fresh blueberries (Quarantine), so substituted them with half a cup of dry blueberries. Hopefully they turn out just as good! Will let you know 😊
Can’t wait to hear back! 😉
I’m interested to know how they turned out with dried blueberries, as that is what I also have on hand!