Double Chocolate Blueberry Muffins are chocolatey muffins filled with chocolate chips and fresh blueberries. Moist and not too sweet! Freeze them and reheat them in microwave for the perfect start of the day!
A few weeks ago, Bryan and I were wandering around Costco. When we got to the bakery isle, my eyes lit up. Oh! I remember those giant chocolate muffins. Back in college days, my roommate Cherie and I loved going to Costco and to stock up on muffins. Because there were just the two of us living together, no way we can finish all the muffins in a couple days. We came home, wrapped them individually with plastic wrap, and put in the freezer. They were great for a quick breakfast when you need to fill up some energy before classes.
I didn’t buy the muffins from Costco that day, instead I came home and baked a batch of muffins. Not only they were chocolate muffins, there were also have fresh blueberries in them. When they were fresh out of the oven, the chocolate chips was melted. The sweet and tart fruit juice of the burst blueberries was soaked throughout the muffins. The muffins were chocolatey, moist and not too sweet, which is just what we want for breakfast. Freeze them and reheat them in microwave in the morning. A cup of cold brew coffee and a hot double chocolate blueberry muffin, that is one perfect start of the day!
Double Chocolate Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- 2/3 cup light brown sugar
- 2 tablespoons Dutch process cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup whole milk
- 1 large egg
- ¼ cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (rinsed and dried)
- ½ cup semi-sweet chocolate chips (divided)
Instructions
- Preheat the oven to 350˚F (177˚C). Place 2 muffin pans with 14 paper liners.
- In a large mixing bowl, sift together the flour, brown sugar, cocoa powder, baking soda, and salt.
- In a small bowl, whisk together the milk, egg, melted butter and vanilla extract. Add to the flour mixture. Whisk until just combined.
- Add the blueberries and ¼ cup chocolate chips. Fold into the batter gently. Divide the batter into the prepared muffin pans. Top each muffin with 5 – 6 chocolate chips.
- Bake in the oven for 18 – 22 minutes. Test the muffins with a toothpick for doneness. The toothpick should come out clean. Remove the pans from oven and cool for 5 minutes. Carefully remove the muffins to a wire rack to cool. Serve warm or at room temperature.
Notes
- I was able to fit both muffin pans on the same oven rack. If yours can’t fit, arrange racks in lower and upper thirds of the oven. Just make sure to rotate the muffin pans from top to bottom and front to back at the midway point.
- For storage, keep the muffins on a cooling rack and cover with a towel. They will stay good for the next day.
- To freeze, put the muffins to a baking sheet. Place in the freezer for a few hours until harden. Transfer the muffins to a Ziploc bag and keep for a month. When ready to eat, pop one in microwave for about 45 seconds.
Interestingly, I feel like I don’t see a lot of chocolate and blueberry together in recipes. I really don’t see why though, I feel like blueberry would work better with chocolate than citrus, which I think contrasts too much. Bookmarking this delicious looking recipe!
Thank you very much! I agree that you don’t see chocolate and blueberry recipes much. I think it’s because blueberries are a bit mild in flavors, and chocolate can easily overpower blueberries. But the combo in this recipe works really well. There are only 2 tablespoons of cocoa powder in the muffin batter. The chocolate flavor isn’t too strong and just enough. The blueberries can still shine though. Try these, you will love them! 🙂
Hey there! Can I use frozen blueberries instead of fresh?
Hi Lydia, yes, frozen blueberries will work too.
Okay…love this!! I am always trying to make chocolate versions of everything. This is one I haven’t tried and my hubby loves a blueberry muffin (while I love a chocolate-anything…). Looks moist and totally delicious. Great recipe! PS – hope you’re staying cool and enjoying the summer so far.
You guys will love this! Blueberries and chocolate both stood out in their own way. 🙂 It has been oddly humid in LA these few days, which is very rare. Yuck! I don’t miss the humidity at all, especially with the heat! @.@
Chocolate and blueberry?! YES PLEASE! Love this idea and these muffins are the most perfect looking things. Can’t wait to try this out.
Thank you Megan. These were really fantastic! Hope you will give this a try! 😉
Hi. Sorry but I don’t know where is the comment column. So apologies for the interruption ? I would like to ask, what if I’m using a small mini oven that could probably fit 6 cupcakes per batch inside. How long should I bake the cupcakes and what degree would be the best?
Hi Kylie, I would do it at the same temperature. Check the muffins at around 13 minutes with a toothpick for doneness. If they’re not ready, continue to bake for a few more minutes and check again. Hope this helps! Happy baking!
Thank you! :))
Made these to sneak in something healthy into my son’s diet. He’s extremely picky as in eats no fruits or veggies. I can proudly say he eats blueberries! Granted they’re surrounded by chocolate but I’m grateful for this recipe. Thank you for posting!
That’s AWESOME, Erica! I’m so happy to know that your son enjoyed the muffins. You made my day! Thank you for the sweet comment! ❤️
I had blueberries that were too tart and half a bag of chocolate chips, so I looked up recipes to use them and found this one. The muffins were delicious! I ate two tonight and will probably eat a third one pretty soon lol
Haha! They are hard to resist! Thank you for letting me know that you like muffins. These are my favorites too! ?
I just tried these out today. Didn’t have fresh blueberries (Quarantine), so substituted them with half a cup of dry blueberries. Hopefully they turn out just as good! Will let you know ?
Can’t wait to hear back! ?
I’m interested to know how they turned out with dried blueberries, as that is what I also have on hand!
Can you use frozen blueberries ?
Yes, frozen blueberries work too.
Hello! I have never baked other than pizza in my life. I broke my wrist couple of weeks back and took off from work. Had plenty of time and kids wanted to bake. We made the muffins with your recipe they turned out so good. Shared some with neighbors and all of them loved it. Thank you 🙂
That makes me happy that you & your family enjoyed them. Thank you so much for trying out the recipe! ? Wish you a speeding recovery!
Doneness is not a word. Something is either done or not done.
Thank you for your comment. According to Merriam-Webster, the word “doneness” means “the condition of being cooked to the desired degree”. In my recipe, I’m saying that you can insert a toothpick in the muffins to see if they’re finished baking.
Good texture, not too sweet, balance of chocolate and juicy fruit very nice. Very easy to make (I made into 30 small Pattie cakes) thanks for recipe.?
Thank you so much for trying out the recipe! It makes me very happy that you like these. These are my favorite muffins! Have a great weekend!
hi soon im going to try out these hope there goood have a great week bye
Hi Jennifer, I hope you will give these a try. Let me know when you do! ?
hi
in a cople of minuites they will be come ing out then oven IM SOOO EXITED
Haha!!!! I’m excited for you! You have me craving for some now! ?
Hi there! 🙂 Curious – Would cacao powder work instead of dutch process cocoa? Thanks!
Hi Julie, that’s a really good question. This is more complicated than just flavors, it has something to do with chemistry. Dutch process cocoa is neutral because it has been washed with alkaline solution. Natural cocoa powder is acidic. When they react with baking powder or baking soda, there are different effects. It can get tricky. I haven’t tried natural cocoa powder in this recipe, so I really don’t know. Sorry I can’t help. ?
I have made these twice now and they were a hit for company. Definitely one of my favorite, go-to muffin recipes.
So happy to hear this! Thank you so much!
Hello from the Philippines! I just wanted to say thank you for sharing this recipe. It was so delicious. I added 1/2 tsp of coffee powder and used Coco Sugar instead. I’m not a fan of Vanilla Blueberry muffins so when I saw your recipe, I decided to try it. Now I have a reason to buy more Blueberries next time. Thank you again and stay safe!
Hi Khishy, thank you very much for giving this a try! So glad that you liked them. You reminded me that I should make some too! You stay safe too! ?
These were great! I only had 1% milk on hand, so they weren’t quite as rich as I would’ve liked, but they still came out amazing and obviously the issue isn’t with the recipe itself. The taste of the muffin alone (without chocolate chips or blueberry pieces) reminds me of the edge of a chocolate pop tart, when there’s no frosting. Super good!
Thank you very much Chance! So happy that you enjoyed them! 😊
Delicious. I was out of butter so I used oil instead, came out great!
Thank you Marie! Happy to know that oil works too!
Muffins came out fine, texture was good but felt the flavor profile lacked something, maybe because I added a little extra cocoa powder? I don’t usually like very sweet baked goods but this needed some help. I may add a little orange zest and extra tablespoon of sugar if I make it again.
Used whole wheat flour, regular cocoa powder, and unsweetened almond milk in these and it turned out great! Also added walnuts and dried cranberries because my children love little add-ins. Very lovely recipe.