Discover the perfect family dessert, Chocolate Blueberry Muffins, a recipe loved by my daughters. According to them, these are the best muffins they've ever had! These baked goodies are delightfully fluffy, tender, with a gentle aroma and a burst of freshness from the blueberries.
Our flexible recipe allows you to substitute blueberries with any of your favorite or seasonal fruits (preferably ones with less juice for best results), including frozen fruits. You can also add chunks of chocolate or dried fruits to customize this delicious treat.
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Combine 200g of flour, 100g of sugar, 2 tablespoons of cocoa powder, and 10g of baking powder in a small bowl.
In a larger bowl, blend 2 eggs, 150ml of milk, 90g of melted butter, and vanilla extract.
Introduce the dry ingredient mixture from step 1 to the larger bowl.
Whisk until no lumps remain in the batter.
Fold in the blueberries or your choice of fillings, taking care to mix gently.
No need to thaw if you're using frozen fruits.
Fill your muffin molds with the batter. Make sure to fill only half or up to 2/3 of the mold since the muffins expand significantly while baking.
This recipe yields 18 medium-sized muffins.
Note: I use silicone molds without greasing, but if you're using traditional tin molds, consider greasing them with oil or lining them with muffin paper.
Bake the muffins in a preheated oven at 200 degrees for 20-25 minutes, or until a toothpick inserted comes out clean. Allow them to cool before removing from the molds.
Enjoy this delightful treat with your loved ones.
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