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??

Chocolate Blueberry Muffins 1

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.

Chocolate Blueberry Muffins 2

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!

Chocolate Blueberry Muffins 5

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.

Chocolate Blueberry Muffins 3

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!

Chocolate Blueberry Muffins 6 Chocolate Blueberry Muffins 7

Alright anyways, enjoy it, it’s really nom you guys.

Chocolate Blueberry Muffins

Ingredients

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

Instructions

For the muffins:

  1. Preheat your oven to 375 degrees, and line a muffin tin with paper liners. Set aside.

  2. In a large bowl, stir together the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Set aside. 

  3. 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:

  1. In a medium bowl, stir together the flour, cocoa powder, sugar, salt, and melted butter with a fork until crumbs form. 

  2. 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!


4 Comments

  1. Connie

    November 13, 2018 at 7:21 pm

    I love everything chocolate. Just moved to Colorado and love baking. Thanks for a yummy recipe. I was wondering how you made your muffin liners. Precious.

    Reply
    • Dough-Eyed

      November 13, 2018 at 7:25 pm

      Hi Connie!! I'm so glad you found my blog!! I actually buy those liners on Amazon- they are pretty affordable and so cute!! Here's where you can find em-Cupcake Liners

      Reply
  2. Cathryn

    November 13, 2018 at 9:27 pm

    These sound wonderful! But, just to be sure, sweetened or unsweetened cocoa powder?

    Reply
    • Dough-Eyed

      November 13, 2018 at 9:31 pm

      Hi Cathryn!! I use unsweetened for all my recipes, and I prefer using dark cocoa powder. Hersheys Special Dark is always available at my grocery store, so that's what I use!

      Reply

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