BLUEBERRY CHOCOLATE CHIP MUFFINS: National Blueberry Muffin Day

Today is Blueberry Muffin Day, and this month is Blueberry Month, so celebrate! I'm a major blueberry person from way back, even before I knew they were healthy with antioxidants and flavonoids and vitamins. I grew up back East, and when we went to the 'country,' my Aunt Annie used to take all the children blueberry gathering in the woods. It was great fun. We'd all come back with blue-stained hands and mouths. Those blueberries were small and juicy and sweet just as wild blueberries should be. I still crave blueberries. Local blueberries are at the farmers' market right now, and for frozen blueberries the wild blueberries from Maine at Trader Joe's are very tasty.

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.

Here's my recipe for Blueberry Chocolate Chip Muffins. I like my muffins firm with a crusty top and soft inside -- and not too sweet. I think you'll like these. 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.

Blueberry Chocolate Chip Muffins

Ingredients
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?)
chocolate chips

Directions
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.

So that's my favorite, but for those who want a chocolate muffin with blueberries, here's a recipe from Yankee Magazine.

Chocolate Blueberry Muffins

Ingredients
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

Directions
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!

BLUEBERRY CHOCOLATE CHIP MUFFINS: Blueberry Muffin Day!

Today is Blueberry Muffin Day, and this month is Blueberry Month, so celebrate! I'm a major blueberry person from way back, even before I knew they were healthy with antioxidants and flavonoids and vitamins. I grew up back East, and when we went to the 'country,' my Aunt Annie used to take all the children blueberry gathering in the woods. It was great fun. We'd all come back with blue-stained hands and mouths. Those blueberries were small and juicy and sweet as wild blueberries should be. I still crave blueberries. Local blueberries are at the farmers' market right now, and for frozen blueberries (I usually freeze my own) the wild blueberries from Maine at Trader Joe's are very tasty.

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.

Here's my recipe for Blueberry Chocolate Chip Muffins. I like my muffins firm with a crusty top and soft inside -- and not too sweet. I think you'll like these. 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.

Blueberry Chocolate Chip Muffins

Ingredients
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?)
chocolate chips

Directions
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.

So that's my favorite, but for those who want a chocolate muffin with blueberries, here's a recipe from Yankee Magazine.

Chocolate Blueberry Muffins

Ingredients
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

Directions
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!

BLUEBERRY CHOCOLATE CHIP MUFFINS: National Blueberry Muffin Day

Today is Blueberry Muffin Day, so let's celebrate! I'm a major blueberry person from way back, even before I knew they were healthy with antioxidants and flavonoids and vitamins. I grew up back East, and when we went to the 'country', my Aunt Annie used to take us blueberry  picking in the woods. It was great fun. We'd all come back with blue-stained hands and mouths. Those blueberries were small and juicy and sweet just as wild blueberries should be. I still crave blueberries. Local blueberries are at the farmers' market right now, and for frozen blueberries, I usually freeze my own, but in a pinch the wild blueberries from Maine at Trader Joe's are very tasty. Of course, I can get fresh blueberries all year round from other countries, but local is the way to go.

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 found a recipe for chocolate blueberry muffins, too. I haven't made that one, so let me know what you think if you do. It comes from a very reputable source.

Here's my recipe for Blueberry Chocolate Chip Muffins. I like my muffins firm with a crusty top and soft inside--and not too sweet. I think you'll like these. 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.

Blueberry Chocolate Chip Muffins

Ingredients
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?)
dark chocolate chips

Directions
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.

So that's my favorite, but for those who want a chocolate muffin with blueberries, here's a recipe from Yankee Magazine. As I mentioned, I haven't tried this yet, but it looks easy and good.

Chocolate Blueberry Muffins

Ingredients
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

Directions
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!

BLUEBERRY CHOCOLATE CHIP MUFFINS: National Blueberry Muffin Day!

Today is Blueberry Muffin Day, and this month is Blueberry Month, so celebrate! I'm a major blueberry person from way back, even before I knew they were healthy with antioxidants and flavonoids and vitamins. I grew up back East, and when we went to the 'country,' my Aunt Annie used to take us blueberry hunting in the woods. It was great fun. We'd all come back with blue-stained hands and mouths. Those blueberries were small and juicy and sweet as wild blueberries should be. I still crave blueberries. Local blueberries are at the farmers' market right now, and for frozen blueberries, I usually freeze my own, but in a pinch the wild blueberries from Maine at Trader Joe's are very tasty.

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 found a recipe for chocolate blueberry muffins, too. I haven't made that one, so let me know what you think if you do.

Here's my recipe for Blueberry Chocolate Chip Muffins. I like my muffins firm with a crusty top and soft inside--and not too sweet. I think you'll like these. 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.

Blueberry Chocolate Chunk Muffins

Ingredients
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?)
dark chocolate, chopped into chunks (or chocolate chips)

Directions
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.

So that's my favorite, but for those who want a chocolate muffin with blueberries, here's a recipe from Yankee Magazine. As I mentioned, I haven't tried this yet, but it looks easy and good.

Chocolate Blueberry Muffins

Ingredients
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

Directions
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!

Blueberry Chocolate Chip Muffins: Blueberry Muffin Day

Yesterday was Blueberry Muffin Day, but this month is Blueberry Month, so I'm not behind in celebrating! I'm a major blueberry person from way back, even before I knew they were healthy with antioxidants and flavonoids and vitamins. I grew up back East, and when we went to the 'country', my Aunt Annie used to take us blueberry hunting in the woods. It was great fun. We'd all come back with blue-stained hands and mouths. Those blueberries were small and juicy and sweet as wild blueberries should be. I still crave blueberries. Local blueberries are at the farmers' market right now, and for frozen blueberries, I usually freeze my own, but in a pinch the wild blueberries from Maine at Trader Joe's are very tasty. Of course, I can get fresh blueberries all year round from other countries, but local is the way to go.

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 found a recipe for chocolate blueberry muffins, too. I haven't made that one, so let me know what you think if you do. It comes from a very reputable source.

Here's my recipe for Blueberry Chocolate Chip Muffins. I like my muffins firm with a crusty top and soft inside--and not too sweet. I think you'll like these. 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.

Blueberry Chocolate Chunk Muffins

Ingredients
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?)
dark chocolate, chopped into chunks

Directions
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.

So that's my favorite, but for those who want a chocolate muffin with blueberries, here's a recipe from Yankee Magazine. As I mentioned, I haven't tried this yet, but it looks easy and good.

Chocolate Blueberry Muffins

Ingredients
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 Madagascar vanilla
2 cups flour
1 tsp baking soda
1 cup fresh blueberries
2 ounces semisweet chocolate, melted

Directions
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!

Blueberry White Chocolate Muffins: National Blueberry Muffin Day

There's nothing quite like a muffin. It's not a scone, it's not a cupcake. For me, a really good muffin should have all the best parts of these baked goods--crunchy on the outside and soft on the inside. It's about texture, and, of course, about taste.

Two year ago on Blueberry Muffin Day, I posted two recipes for Blueberry Chocolate Muffins. One is with chocolate chunks and the other is actually a chocolate muffin with blueberries. They're both great and easy.

This year, I thought I'd post a recipe for Blueberry White Chocolate Muffins. You can always substitute chocolate chips or chocolate chunks in this recipe, but give it a try with white chocolate chips. Blueberries are high in antioxidants, but white chocolate, not so much. So if you're going for very high antioxidants, use dark chocolate.

BLUEBERRY WHITE CHOCOLATE MUFFINS

Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 large egg, lightly beaten
1/4 cup butter, melted
1 cup white chocolate chips
1 1/2 cups fresh blueberries

Directions
1 Preheat oven to 375.
2 Grease muffin pan or use paper liners.
3 Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
4 Stir in milk, egg, and butter.
5 Stir in 1-1/2 cups white chocolate chips and blueberries.
6 Spoon into prepared pan, filling almost full.
7 Bake for 25-30 minutes or until wooden pick inserted in center comes out clean.
8 Cool in pans for 5 minutes; remove to wire racks to cool.

You can do a Streusel topping for these, but I think they're already sweet enough. If you do want to top them, sprinkle streusel topping on muffins on top of batter in pans just before baking.

Streusel: 1/3 cup sugar, 1/4 cup flour, 1/4 tsp cinnamon, 3 Tbsp butter. Combine sgar, flour & cinnamon in bowl. Cut in butter with pastry blender until mixure resembles course crumbs--but you can use any good streusel.