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  • Sarah L Samuels

Double Chocolate & Blueberry Muffins

Updated: May 9

Chocolate and blueberry muffins are something we always see on our trips to America and something I love to eat!


These muffins really do have a perfect flavour combination.


The juicy blueberries pair so well with the chocolate chips to provide different textures within the muffins.



It is very easy to make these muffins and it’s all made in a bowl so no need to get the stand mixer out for this recipe!


The sour cream thickens the mixture so the fruit doesn’t sink to the bottom and makes a lovely light muffin with a crispy top!




To start pre-heat the oven to 190 degrees centigrade (170 degrees fan) then put 10 muffin liners/ cupcake liners in a muffin tray. I used a Wilton tray available on Amazon


Weigh all the flour, baking powder, cocoa powder and caster sugar into a large bowl.



The add the egg, sour cream, oil and milk.



With a hand whisk mix until smooth and there are no traces of flour.



Fold in the chocolate chips and blueberries.


Then divide equally between the liners.



Bake for 35 minutes or until a skewer comes out cleanly.




Double Chocolate & Blueberry Muffins


Sarah’s servings: 10 Muffins or 12 Cupcakes

Sarah’s skill: Easy

Baking time: 35 minutes



Ingredients:


145g Plain flour

40g Cocoa powder

1 tsp Baking powder

125g Caster sugar

1 Large egg

65g Sour cream

115ml Sunflower/ Vegetable oil

75ml Milk

150g Fresh or frozen blueberries

100g Dark chocolate chips



Method:

  1. Pre-heat the oven to 190 degrees centigrade (170 degrees fan).

  2. Put muffin liners/ cupcake liners in a muffin tray.

  3. Weigh all the dry ingredients into a large bowl then all all the wet ingredients and with a hand whisk mix until smooth.

  4. Fold in the chocolate chips and blueberries and divide equally between the liners.

  5. Bake for 35minutes or until a skewer comes out cleanly.


Equipment Used







Sarah’s extra slice…..


You can use muffin cases or cupcake cases for this recipe - for muffins you will get 10 and cupcakes 12.


Frozen or fresh blueberries can be used in this recipe.


The sour cream thickens the mixture so the fruit doesn’t sink to the bottom and makes a lovely light muffin.



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