CHOCOLATE BLUEBERRY MUFFINS

These chocolate blueberry muffins are truly irresistible! Luscious cocoa goodness and the vibrant sweetness of fresh blueberries are baked to perfection. These muffins have a moist, tender crumb with a burst of blueberry flavor in every bite. The combination of these two distinct flavors creates a harmonious balance, elevating the muffins to a level of indulgence that is hard to resist. Whether you savor them warm out of the oven or enjoy them later, these blueberry chocolate muffins are sure to be a hit!

Why You Will Love Chocolate Blueberry Muffins

• You get the delicious flavors of blueberries and chocolate!
• These muffins are light and fluffy.
• There is no mixer required. Easily mix the batter by hand.
• These muffins are lightened up and made without oil or butter.
• Leftovers are excellent to have on hand for meal prep.
• These muffins make a great snack, breakfast, or dessert.

What Are Chocolate Blueberry Muffins?

These chocolate blueberry muffins are delicious chocolate muffins with fresh bursting blueberries. The blueberries are folded into the batter for a burst of flavor in each bite. These muffins have the incredible flavors of both chocolate and blueberries! They are easy to make and come together with simple ingredients. Store leftovers for meal prep or freeze them for another time.

Ingredients Needed For Chocolate Blueberry Muffins

• Flour: Use all-purpose flour in this recipe.
• Cocoa Powder: Dutch-processed cocoa powder adds a rich chocolate flavor to these muffins.
• Sweetener: Use sugar or a 1:1 sugar substitute to sweeten these muffins.
• Baking Powder and Baking Soda: Are added so the muffins rise when baked in the oven.
• Salt: Add a pinch of salt to enhance the flavors in these muffins.
• Eggs: Whisk two eggs for this recipe.
• Applesauce: Use unsweetened applesauce.
• Milk: Use a small amount of your milk of choice to help the batter come together.
• Vanilla: Add vanilla extract for flavor.
• Blueberries: We used fresh blueberries and tossed them with flour to remove moisture.

How To Make Chocolate Blueberry Muffins

Step 1: Add the flour, Dutch-processed cocoa powder, sugar, baking powder, baking soda, and salt to a large bowl. Then, mix the dry ingredients.

Step 2: Add the eggs, unsweetened applesauce, milk, and vanilla extract to a separate large bowl. Next, whisk the wet ingredients.

Step 3: Add the dry ingredients to the bowl with the wet ingredients a little at a time until fully combined, but don’t over-mix.

Step 4: Wash and dry the fresh blueberries. Then, add them to a bowl with about one teaspoon of flour. Lightly toss the blueberries in the flour to remove any moisture.

Step 5: Lightly fold the blueberries into the batter.

Step 6: Lightly spray a non-stick muffin pan with oil or add muffin liners to the pan. After that, pour the batter into the muffin pan.

Step 7: Bake the muffins at 350°F for 20-23 minutes.

Step 8: Once done, let the muffins slightly cool and enjoy!

Expert Tips

• Don’t Over-mix Batter: You don’t want the muffins to turn out dense, so don’t over-mix the batter.
• Toss Blueberries In Flour: Toss the blueberries with about one teaspoon of flour. It helps absorb the moisture from the blueberries which prevents them from sinking to the bottom of the muffins. Also, it helps ensure the blueberries are evenly distributed across the muffins. Then, lightly fold the blueberries into the batter.
• Measure Flour: Use a food scale to measure the flour. For this recipe, 1 ½ cups of flour is 180 grams. You don’t want to add too much flour to these muffins.
• Use Non-Stick Muffin Liners: We love these parchment paper muffin liners because the muffins don’t stick to them as much.
• If The Batter Is Too Thick: If the batter is too thick and you cannot mix the ingredients, add another tablespoon of milk as needed.

Storage Instructions

Counter: Store leftover muffins in an airtight container on the counter at room temperature. Then, enjoy them within two days.

Refrigerator: You can store these muffins in an airtight container in the refrigerator for 3-4 days.

Freezer: Store these muffins in a freezer-safe container and freeze them for 1-2 months.

Variations

• Mix In Chocolate Chips: Mix mini chocolate chips or white chocolate chips into the batter if you want more chocolate flavor. About two to four tablespoons is a good amount.
• What Milk To Use: You can use any milk of your choice in these muffins. You can even use dairy-free milk such as almond milk or oat milk.
• Sweetener Options: Use sugar or a 1:1 sugar-free sweetener to sweeten these muffins. Keep in mind that sugar-free sweeteners may absorb more of the liquid in these muffins. If the batter is too thick, add another tablespoon of milk if needed.

Frequently Asked Questions

Can I Use Frozen Blueberries Instead?

Yes, you can make these muffins with frozen blueberries. Defrost the frozen blueberries and dry them with a paper towel. Then, toss them with one teaspoon of flour to remove the moisture before folding them into the batter.

Are Chocolate Blueberry Muffins Healthy?

These chocolate blueberry muffins are made with healthier ingredients. We used unsweetened applesauce instead of any oil or butter. They are incredibly moist and fluffy while being lightened up.

How Long Do These Muffins Last?

If you store these muffins in an airtight container they will last up to two days at room temperature on the counter or up to four days in the refrigerator.

Can You Freeze Chocolate Blueberry Muffins?

Yes, you can freeze these chocolate blueberry muffins. Store them in a freezer-safe container such as a stasher bag, and freeze them for up to two months.

Should I Enjoy These Muffins Warm or Cold?

You can enjoy these muffins warm, cold, or at room temperature. If you want to enjoy them warm, place them in the oven or microwave and heat them until they are warmed through.

What To Do If Muffin Batter Is Too Thick?

If the muffin batter is too thick, add more milk to the batter. Start with another tablespoon of milk at a time.

More Recipes To Try Next!

• Chocolate Cranberry Muffins
• Cottage Cheese Blueberry Muffins
• Blueberry Muffins Recipe
• Chocolate Zucchini Muffins
• Healthy Banana Muffins
• Strawberry Banana Muffins
• Banana Carrot Muffins
• Pumpkin Spice Muffins
• Banana Apple Muffins

If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.

5 from 2 votes

CHOCOLATE BLUEBERRY MUFFINS

Prep: 15 minutes mins

Cook: 22 minutes mins

Total: 37 minutes mins

Servings: 12 servings

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These chocolate blueberry muffins are truly irresistible! These muffins have a moist, tender crumb with a burst of blueberry flavor in every bite.

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Ingredients 

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• ▢ 1 ½ cups all-purpose flour
• ▢ 1/2 cup Dutch-processed cocoa powder
• ▢ 3/4 cup sugar or sugar substitute of choice
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 2 eggs
• ▢ 1/2 cup unsweetened applesauce
• ▢ 2 tablespoons milk of choice
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup fresh blueberries

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Instructions 

• Add the flour, Dutch-processed cocoa powder, sugar, baking powder, baking soda, and salt to a large bowl. Then, thoroughly mix these dry ingredients.
• Add the eggs, unsweetened applesauce, milk, and vanilla extract to a separate large bowl. After that, thoroughly whisk these wet ingredients.
• Add the dry ingredients to the bowl with the wet ingredients a little at a time. Mix to combine all the wet and dry ingredients, but don’t over-mix. *Sugar-free sweeteners tend to absorb more liquid, so if your muffin batter is too thick, add an additional 1-2 tablespoons of milk.
• Wash and dry the fresh blueberries. Then, add about one teaspoon of flour to a bowl and lightly toss the blueberries in the flour. It helps remove moisture and prevents the blueberries from dropping to the bottom of the muffins.
• Lightly fold the blueberries into the muffin batter.
• Lightly spray a non-stick muffin pan with oil or add muffin liners to the pan. Then, pour the batter into the muffin pan to form about 10-12 muffins.
• Bake the muffins at 350°F (177°C) for 20-23 minutes, or until a toothpick inserted comes out clean from the center of the muffins.
• Let the muffins slightly cool, and enjoy!

Video

Notes

• Storage: Store leftover chocolate blueberry muffins in an airtight container on the counter for 1-2 days or in the refrigerator for 3-4 days. Or, freeze them for 1-2 months.
• Toss Blueberries In Flour: Toss the blueberries with about one teaspoon of flour. It helps absorb the moisture from the blueberries which prevents them from sinking to the bottom of the muffins.
• Chocolate Chips: Mix mini chocolate chips or white chocolate chips into the batter if you want more chocolate flavor.

 

WW Points: 2 points per muffin if you use a sugar-free sweetener

To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition

Calories: 90kcal, Carbohydrates: 17.1g, Protein: 3.4g, Fat: 1.5g, Saturated Fat: 0.6g, Cholesterol: 31mg, Sodium: 139mg, Fiber: 1.9g, Sugar: 2.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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