Hi all! I hope you are just knee deep in holiday celebrations and fun by now- I most definitely am.
I’m counting muffins as a holiday treat because let’s face it- tis the season to call cake a breakfast item, right??
And anyways, I know chocolate and blueberries kind of sound like a weird combo, but it’s actually super good! You get the strong flavors of chocolate, dotted with juicy blueberries and the effect is pretty dang good, especially when you top it with a chocolatey crumb.
I use dark chocolate cocoa powder because it gives me that super strong chocolatey flavor, and it makes the muffins this pretty deep dark color.
I’m a fan of crumb toppings in general tbh- I’ve made tons of different crumb cakes on the blog because it’s such a good combo. This is no exception, although this crumb is fairly different than others I have made. Primarily because it’s flavors are heavy on chocolate instead of brown sugar and cinnamon. Regardless, it fits in perfectly with these muffins of course!
And if you’re hosting any guests this holiday season, I feel like muffins are the right choice. It’s an easy breakfast or quick little midnight snacks for guests, and it won’t leave you slaving over the stove in the morning. Win-win.
And yet another win- muffins are too easy to make man. You can just stir these together by hand, no mixer needed. In fact, it’s better to mix them by hand because you really don’t want to over mix the batter- it can lead to tough muffins. That sounds like a slogan or something to tell your kids right? You can’t always get what you want- tough muffins!
Alright anyways, enjoy it, it’s really nom you guys.
Chocolate Blueberry Muffins
For the muffins:
- 2 1/4 cups flour
- 2/3 cup brown sugar
- 1/2 cup dark cocoa powder
- 1 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 6 tbs. melted butter
- 1 1/2 cups buttermilk
- 2 eggs
- 1 tsp. vanilla extract
- 1 pint blueberries
For the crumb:
- 3/4 cup flour
- 1/4 cup dark cocoa powder
- 3/4 cup sugar
- 1/4 tsp salt
- 6 tbs melted butter
For the muffins:
Preheat your oven to 375 degrees, and line a muffin tin with paper liners. Set aside.
In a large bowl, stir together the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla. Add the wet ingredients into the dry, and stir gently with a spatula or large spoon. Just before the flour is completely mixed, add in the blueberries and gentle finish mixing. The batter will be lumpy.
For the crumb:
In a medium bowl, stir together the flour, cocoa powder, sugar, salt, and melted butter with a fork until crumbs form.
Scoop the muffin batter evenly into your muffins tins. They should be about 3/4 full. Top with a generous sprinkling of the crumb mixture. Bake for 20-22 minutes, or until a cake tester comes out clean. Cool and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!