These chocolate blueberry muffins are studded with wild blueberries and semi-sweet chocolate.
- 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
- Preheat oven to 375F degrees. Line a standard 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- 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.
- 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.
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.