Chocolate Blueberry Muffins

Don’t be fooled, these Chocolate Blueberry Muffins are very much muffins and not a cupcake. Not too sweet, these chocolate muffins are studded with semi-sweet chocolate and wild blueberries for a fun twist on a classic!

The kids were begging for me to make blueberry muffins last week. Actually, that’s not entirely true. They were really begging for me to make banana bread. And not to be a curmudgeon but I make banana bread at least once a month- it’s a staple around here- and I just wasn’t feeling it. I told them I would make them any muffin or bread they wanted as long as it didn’t involve bananas. Very quickly they decided on blueberry muffins. It’s rare to get a unanimous verdict around here and to come to an agreement without bickering is almost unheard of. So before they could change their mind (or start a fist fight), we gathered our provisions and started in on some blueberry muffins.

Blame it on my inability to make the same thing twice (except for the aforementioned banana bread) we opted for making chocolate blueberry muffins in lieu of my go-to standard blueberry muffins. Not entirely sure of how they would turn out I couldn’t have been more delighted with the end result. Not overly sweet, not too chocolate-y (which would never be an issue with me, btw) and the chocolate paired awesomely with the blueberries. These were wicked good. So good, in fact, we made them again just a few days later so I could take pictures for the blog and share them with a friend who wasn’t feeling well.

My boys have always been awesome helpers in the kitchen. While my littlest is still pretty eager to be my little chef in the kitchen (unless, of course, Power Rangers or Wild Kratts is on), the older would rather be outside skateboarding or up in his room reading or playing on his iTouch. I don’t take it personal as I know it’s just them growing up but it still makes me a little sad. I love having them in the kitchen with me and realize that the time they’ll willingly bake with me is short. Any opportunity I can to have them both in there with me, I relish.

Perhaps the actual experience of making these muffins is why I they turned out so good. Was it really the addition of a little cocoa powder and chocolate chips that made these muffins so outstanding? Or was it the fact that I had both my boys helping me make them. Probably it was a little of both. I got to spend the afternoon with the kiddos doing something I love and then we sat down together to share the fruit of our labor on the back porch while playing with the dogs and taking turns on the tree swing. Yep, I’m a blessed mama. And one that realizes these moments are fleeting. I can’t not help but soak them in and love every second of it.

And for the record? These muffins are the bomb. Melancholy and sentiment not included.

Chocolate Blueberry Muffins

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• Yield: 12 muffins 1x

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Description

These chocolate blueberry muffins are studded with wild blueberries and semi-sweet chocolate.

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Ingredients

• 1 3/4 cups all purpose flour
• 3/4 cup organic cane sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 large egg
• 1/4 cup avocado oil
• 1/4 cup cocoa powder
• 1 cup sour cream
• 1/4 cup milk (I used almond but cow’s milk is great too)
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups frozen wild blueberries
• 1/3 cup semi-sweet chocolate chips

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Instructions

1. Preheat oven to 375F degrees. Line a standard 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
3. In a medium bowl, whisk together egg, avocado oil, cocoa powder, sour cream, almond milk and vanilla extract until smooth and fully incorporated. Pour wet mixture into dry mixture and stir until combined. Carefully fold in blueberries and chocolate chips until they are well-distributed.
4. Bake for 22-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool a few minutes in the baking tin before removing them onto a wire baking rack to cool completely.

Notes

This recipe has been modified for my high altitude kitchen which sits just below 7000 feet. To make them at sea level, follow this recipe which these muffins were adapted from.