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
- 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.
- 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).
- 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.
- Add in the salt and baking powder and mix.
- Finally, fold in the blueberries.
- Fill the cupcake liners with the batter (fill to the top for big, puffy muffin tops), and bake for 18-20 minutes.
- 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.