Chocolate Blueberry Muffins

Nothing is better than fresh Jersey blueberries…

Except maybe a muffin baked with fresh Jersey blueberries!

Every food blogger around town has a blueberry muffin on their blog. And it makes sense — blueberry muffins are delicious after all — but I wanted to have a little fun with it.

And whenever I want to have fun with something… in comes chocolate!

These muffins are deliciously chocolaty, but the blueberries still come out with tart little bursts of goodness.

But that’s not all! I also made half the batch with some cinnamon and cayenne, sort of like a Mexican hot chocolate. I added this as an optional add in — I LOVED the spicy muffins, but my boyfriend was less than pleased with the cayenne kick.

Either way, these muffins are great for those days where you want a blueberry muffin, but one with a little OOMPH. And, no, the blueberries don’t have to be Jersey Fresh, but that’s always a plus.


Makes 12 Muffins
Total Time: 30 minutes, Active Time: 10 Minutes


2 cups unsweetened plant milk
3/4 cup dark chocolate chips, melted
1/2 cup sugar
1/4 cocoa powder
3/4 cup all purpose flour
1 cup whole wheat flour*
1 1/2 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cup blueberries

Optional Spicy Add Ins:
1 teaspoon cinnamon, dash cayenne


  1. Preheat the oven to 375 degrees and line a 12 cup muffin tray with cupcake liners. Measure out 2 cups of plant milk and leave to warm to room temperature.
  2. Melt the chocolate in the microwave. In a large bowl, mix together the dark chocolate chips and sugar. Then, add in the milk (make sure it is not too cold or it will freeze up the chocolate).
  3. Slowly (1/4-1/2 cup at a time) add in the cocoa, all purpose flour, and whole wheat flour to the wet ingredients. Add in the cinnamon and cayenne, if using.
  4. Add in the salt and baking powder and mix.
  5. Finally, fold in the blueberries.
  6. Fill the cupcake liners with the batter (fill to the top for big, puffy muffin tops), and bake for 18-20 minutes.
  7. Enjoy within 2-3 days. If not eaten right away, store in a bread bag or in an airtight container.


*You can use all purpose flour if you don’t have whole wheat.

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