Chocolate Blueberry Muffins

Nancy Allen


Blueberries and chocolate in a nice warm muffin and a cold glass of milk, what a snack!


★★★★★ 1 vote

20 Min
30 Min


  • 1/2 c
  • 3 oz
    semisweet chocolate, chopped
  • 1 c
  • 1
    egg, lightly beaten
  • 1 c
  • 2 tsp
    vanilla extract
  • 2 1/2 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 c
    fresh or frozen blueberries, thawed
  • 1 oz
    semisweet chocolate, melted, to decorate

How to Make Chocolate Blueberry Muffins


  1. Preheat the oven to 350. Line a muffin pan with paper liners. In a medium saucepan over a medium heat, melt butter and chocolate until smooth, stirring frequently. Remove from the heat and allow to cool slightly.
  2. Stir in the sugar, egg, buttermilk and vanilla extract. Gently fold in the flour and baking soda until just blended. ( do not overblend even though the mixture looks lumpy ) Fold in the blueberries.
  3. Spoon the batter into prepared pan, filling 2/3's of the cup with batter. Baking for 25-30, until center tests done with toothpick. Remove from oven and place muffins on a cooling rack to cool. (they will get soggy if left in the pan). To decorate, drizzle with the melted chocolate and serve warm or cool.

Printable Recipe Card

About Chocolate Blueberry Muffins

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: American

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