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Blueberry Chocolate Muffins on a wire cooling rack with hydrangea flowers by Deepali Ohri
Deepali Ohri

Blueberry Chocolate Muffins

Soft, moist and absolutely delicious muffins made with fresh blueberries and rich chocolate chunks. The perfect bake for any time of day — simple ingredients and beautiful results every single time.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 muffins
Course: Dessert, Snack
Cuisine: International
Ingredients Equipment Method Video Notes

Ingredients
  

  • 125 g 1 cup fresh blueberries
  • 100 g 1/2 cup compound chocolate, cut in chunks
  • 113 g 1 cup cake flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 113 g 1/2 cup unsalted butter, softened
  • 100 g 1/2 cup fine sugar
  • 1 egg room temperature
  • 60 g 1/4 cup whole milk
  • 1 tsp vanilla extract

Equipment

  • Electric hand mixer
  • Muffin pan (6 cavity)
  • Muffin liners
  • Large mixing bowl
  • Spatula
  • Sifter
  • Wire cooling rack
  • Kitchen scale
  • Wire hisk

Method
 

  1. Preheat oven to 180 degrees C / 355 degrees F.
  2. Wash blueberries thoroughly, strain and pat completely dry. Set aside.
  3. Chop chocolate into rough uneven chunks. Set aside.
  4. Sift cake flour, baking powder and salt together into a bowl. Set aside.
  5. Beat softened butter and sugar with electric mixer on medium speed until pale, fluffy and cloud-like — about 3 to 4 minutes. Do not rush this step.
  6. Add egg and mix until fully incorporated. Scrape down sides of bowl.
  7. Add dry ingredients in two batches alternating with milk. Fold gently with spatula only — no mixer from here.
  8. Add vanilla extract. Fold until just combined and no dry flour is visible.
  9. Fold in blueberries gently, then chocolate chunks.
  10. Fill 6 muffin liners three quarters full. Press extra chocolate chunks and blueberries on top of each.
  11. Bake at 180 degrees C for 30 minutes until golden on top. Test with toothpick inserted in centre — should come out clean.
  12. Cool on wire rack for at least 15 minutes before serving.

Video

Notes

NOTES / TIPS
  • Always use cake flour — it gives a much softer, more tender crumb than all-purpose flour
  • Butter and egg must be at room temperature before you start
  • Dry your blueberries completely — any moisture affects the texture
  • Do not overmix once flour goes in — fold gently and stop when you no longer see dry flour
  • Press extra chocolate chunks and blueberries on top before baking for a beautiful bakery finish
  • Store in airtight container — 2 days room temperature, 5 days refrigerated
  • Reheat in microwave for 15 seconds and they taste freshly baked