Today is
National Muffin Day, so let's celebrate. I'm posting two recipes for
Blueberry Chocolate Chip Muffins, my favorite! 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.
I love Driscoll's fresh Blueberries. They're always good, especially the new Limited Edition "Sweetest Batch" Blueberries. If you don't have fresh blueberries at your market, you can use frozen blueberries. I usually freeze my own, but wild blueberries from Maine at Trader Joe's are very tasty, but don't defrost before you put them in the muffins.
For
National 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!
