Chocolate Blueberry Muffins
These Chocolate Blueberry Muffins are rich yet light and oozing with blueberries and chocolate chips. With their high domes, they look and taste like they came straight from a bakery! They're so simple to make (no mixer is needed); you'll have 6 jumbo muffins in under an hour! If that wasn't enough, they're gluten free, nut free, eggless and can easily be (dairy free) vegan with a few tweaks!
Servings: 6 Jumbo muffins
Calories: 566kcal
Ingredients
For the Jammy Blueberries
- ¼ cup blueberries fresh or frozen
For the Chocolate Blueberry Muffins
- 1 ½ cups multipurpose gluten free flour (I use Cup4Cup gluten free multipurpose flour which contains xanthan gum)
- ¼ cup cocoa powder (I use 2 tablespoons of Dutch and 2 tablespoon of Dark)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 pinches kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
- 1 ½ cups milk
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup plus 3 tablespoons chocolate chips (reserve 3 tablespoons for the muffin tops)
- 1 cup fresh blueberries (tossed in ½ tablespoon flour)
For the Blueberry Icing
- 1 cup confectioners' sugar
- 1 tablespoon cooled jammy blueberries
- 1 tablespoon water
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil, in the wells and on the top. Set aside.
Make the Jammy Blueberries
- In a medium microwave safe bowl, heat ¼ cup of blueberries in 20 second increments, stirring after each time, smashing with the back of a fork, until they are soft, liquidy and jammy. This took me about a minute.Scoop out any large skin with a spoon and set aside to cool.
Make the Chocolate Blueberry Muffins
- In a large bowl using a whisk, mix together the 1 ½ cups multipurpose gluten free flour, ¼ cup cocoa powder, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and 2 pinches kosher salt. Set aside.
- In a medium bowl, mix the 2 heaping tablespoons cornstarch (26 grams) and 3 tablespoons water until it is thin and watery. It will be thick and tacky at first.
- Then pour the 1 ½ cups milk, ½ cup vegetable oil and the 1 teaspoon pure vanilla extract into the cornstarch water. Whisk to combine.
- Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
- Use a spatula to fold 1 cup of chocolate chips into the batter until combined.
- Take the 1 cup of blueberries and gently toss them in ½ tablespoon of gluten free flour.Then using a spatula, gently and carefully fold them into the batter.
- Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.
- Sprinkle the remaining 3 tablespoons of chocolate chips on top of the muffins. Gently push down on the chips to make sure they stick to the batter.
- Bake in the center rack of the 375 degree oven for 28 minutes until the muffins are risen and springy when carefully touched.
- Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool completely on a wire cooling rack.
For the Blueberry Icing
- In a small bowl, whisk together the 1 cup confectioners' sugar, 1 tablespoon of the cooled jammy blueberries and the 1 tablespoon water until combined and smooth.
- Drizzle the blueberry icing on top of the cool muffins. If you drizzle it on warm muffins, the icing with melt. Let the icing harden prior to serving. Enjoy!
Video
Notes
Regular Muffins: Bake at 375 degrees Fahrenheit for 22-24 minutes or until muffins are risen and springy. Makes 12 regular muffins.
Mini Muffins: Bake at 375 degrees Fahrenheit for 20-22 minutes or until muffins are risen and springy. Makes 48 mini muffins.
For a Loaf Cake: Follow the recipe exactly and then pour the batter into a greased and parchment lined 9x5 loaf pan.
Bake in the center rack of the oven at 350 degrees Fahrenheit for 60 minutes until golden brown on top, risen and springy when carefully poked.
All Purpose Flour: I cannot test this due to celiac disease, but use 1 ½ cups packed cups of AP flour (252 grams), packed cups of cocoa powder and 1 cup of milk.
Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use Cup4Cup Multipurpose Flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart. Since all multipurpose gf flours are not the same, if you use a different gluten free flour, please understand the results will most likely be different.
Vegan: Use a dairy free gluten free flour, make sure the sugar you use is vegan, use dairy free milk, and make sure your chocolate chips are vegan.
Storing: Store cooled muffins wrapped in foil at room temperature for up to 2 days, or in the freezer for 30 days. To thaw, leave out on the counter wrapped in foil for 2 hours or until soft. If desired, warm each muffin in the microwave for 5-10 seconds at a time (until you reach the desired texture) prior to eating. Be careful not to burn your mouth.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 566kcal | Carbohydrates: 74g | Protein: 6g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 386mg | Potassium: 248mg | Fiber: 5g | Sugar: 48g | Vitamin A: 109IU | Vitamin C: 2mg | Calcium: 201mg | Iron: 2mg