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
Yield 14 muffins
- 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)
- 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.
- 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.
(Adapted from The Kitchen is My Playground)