For National Blueberry Muffin Day, use fresh blueberries in these muffin recipes. I am partial to plain muffins with blueberries and chocolate chips, so the first recipe is the one I use. But since this is a chocolate blog, I have a recipe for chocolate blueberry muffins, too.
I like my muffins firm with a crusty top and soft inside -- and not too sweet. In the first recipe I use a 1/2 cup of sugar, but if you want them a little sweeter use 3/4 cup. Don't want your blueberries to sink to the bottom? Dust them with flour before putting them in the batter.
1. Blueberry Chocolate Chip Muffins
1 1/2 cups flour
1/2 cup white sugar
pinch of salt
2 tsp baking powder
1/3 cup canola oil
1 large egg
1/3 cup whole milk
fresh blueberries (maybe a cup?)
Preheat oven to 400. Grease your muffin tin or use liners.
Combine flour, sugar, salt, and baking powder. Make a well in the center.
Put oil into a 1 cup measuring cup; add the egg (already whipped), and enough milk to fill cup to brim. Pour into the well and mix with flour mixture. Do not overmix.
Stir in blueberries and as many of the chocolate chips as you'd like. I like a lot, but you want to also be able to taste the blueberries--and the muffin, itself.
Fill muffin cups right to top.
Bake for 20-25 minutes in preheated oven-- or until done.
The one above is my favorite, but for those who want a chocolate muffin with blueberries, here's a recipe from Yankee Magazine.
2. Chocolate Blueberry Muffins
1/2 cup unsalted butter
3 ounces unsweetened or very dark chocolate
1 cup sugar (I'd probably use less)
1 egg, slightly beaten
1 cup buttermilk
2 tsp vanilla
2 cups flour
1 tsp baking soda
1 cup fresh blueberries
2 ounces semisweet chocolate, melted
Preheat oven to 375 degrees F. In medium saucepan, melt butter and unsweetened chocolate over medium heat until smooth. Remove from heat and cool slightly. Stir in sugar, egg, buttermilk, and vanilla. In small bowl, combine flour and baking soda. Gently combine with liquid ingredients. Fold in blueberries. Spoon batter into well-greased muffin cups, filling to top. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Transfer muffins to wire rack to cool. Drizzle cooled muffins with semisweet chocolate.
Have a great Blueberry Muffin Day--make it Chocolate!