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.
Preheat oven to 180 degrees C. Prepare a muffin tray with paper liners, keep aside.
In a bowl mix the milk and vinegar. Keep aside for 5 mins.
In another bowl mix all the dry ingredients (flour, cocoa powder, sugar, salt, baking powder, and baking soda).
Add the milk+vinegar mixture, egg, oil, and vanilla extract to the dry ingredients. Whisk well, don’t whisk for a long time though.
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.
Fill the paper cups halfway up with the batter.
Sprinkle some blueberries and chocolate chips on top.
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.
Transfer the muffins onto the cooling rack. Serve the muffins warm or at room temperature, Enjoy!
Keep the rest of the muffins refrigerated in an airtight container, and consume within 5 days.