Wheat flour Double Chocolate Blueberry Muffins

If you love using Blueberries in baking just like me, then you must be going to love this recipe. Blueberries with Chocolate are a great combination. And when you doubled up the chocolate, it turns up into something irresistible. These pick-me-up Wheat flour Double Chocolate Blueberry Muffins are moist and filled with soft & sweet Blueberries, which can be served at any time of the day. You can serve it also as dessert for dinner with a scoop of Vanilla ice-cream on the side.

Kids will love these Muffins for the chocolicious taste. In my home, the Muffins got over in just 2 days and I’ve to bake another batch within the next few days. I prefer using jaggery powder while baking with chocolate because due to the taste profile of Cocoa, the usage of jaggery powder couldn’t be identified by the eaters in a recipe. Otherwise, in baking, I don’t like the way Jaggery powder alters the taste in some of the cakes while using them as a substitute for sugar. Else I’m using powdered Rock sugar in baking for quite some time now, which equally works as a substitute for refined sugar.

If you’re looking for an eggless option, try my Eggless Blueberry Muffins recipe.

I hope you’ll enjoy making these muffins for your family and friends. Don’t forget to share your experience with me if you’re trying this recipe. 🙂

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Wheat flour Double Chocolate Blueberry Muffins

You’re going to love baking these Wheat flour Double Chocolate Blueberry Muffins. Loaded with Chocolate and soft & sweet Blueberries, these moist Wheat flour Muffins are absolutely irresistible. 

Cuisine Indian

Keyword muffin

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8 Muffins

Author Chandrima

Ingredients

• ¾ cup- Wheat flour/Atta
• ¼ cup- Unsweetened cocoa powder
• ¼ tsp- Salt
• ¾ tsp- Baking powder
• ¼ tsp- Baking soda
• ½ cup- Brown/White caster sugar (powdered sugar) (read note)
• 1 tsp- Vanilla extract
• ¼ cup- Olive oil/Vegetable oil
• 1- Egg
• ½ cup (cold)- Milk (read note)
• ½ tsp- White vinegar
• ½ cup- Blueberries
• ¼ cup + more for sprinkling on top- Chocolate chips

Instructions

1. Preheat oven to 180 degrees C. Prepare a muffin tray with paper liners, keep aside.

2. In a bowl mix the milk and vinegar. Keep aside for 5 mins.

3. In another bowl mix all the dry ingredients (flour, cocoa powder, sugar, salt, baking powder, and baking soda).

4. Add the milk+vinegar mixture, egg, oil, and vanilla extract to the dry ingredients. Whisk well, don’t whisk for a long time though.

5. The batter might be thick, sticky, and that is absolutely fine. Mix in the blueberries and chocolate chips gently to the muffin batter, save some blueberries and chocolate chips for sprinkling on top of the muffins.

6. Fill the paper cups halfway up with the batter. 

7. Sprinkle some blueberries and chocolate chips on top.

8. Bake for 30 minutes. Insert a wooden skewer in the middle of the muffins. Muffins are ready if the skewer comes out clean or with a few moist crumbs. If not, bake for some more time, and then check again.

9. Transfer the muffins onto the cooling rack. Serve the muffins warm or at room temperature, Enjoy!

10. Keep the rest of the muffins refrigerated in an airtight container, and consume within 5 days.

Recipe Notes

• If you want you can substitute Caster sugar with powdered Rock sugar or Jaggery powder in this recipe.
• The milk+vinegar mixture is a great substitute for buttermilk. If you’ve buttermilk at home use that directly for this recipe instead of using the milk+vinegar mixture.

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