Double Chocolate Blueberry Muffins

Course Breakfast
Keyword blueberry, breakfast, chocolate, easy, muffin
Servings 14 muffins
Author Lokness


  • 2 cups all-purpose flour
  • 2/3 cup light brown sugar
  • 2 tablespoons Dutch process cocoa powder
  • 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.


  1. 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.
  2. For storage, keep the muffins on a cooling rack and cover with a towel. They will stay good for the next day.
  3. 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)