For my second ever Insta live recipe video I created these Chocolate Blueberry Muffins that are incredibly rich yet light and moist all at the same time!! This muffin recipe is also super quick to make and can be easily converted into a cake either.
I got inspired by my Dark Chocolate & Blueberry Layer Cake to create these muffins. To convert to a cake, simply divide the batter between two 21cm round cake tins and cook as described. You could also bake the batter in cupcake or mini muffins portions too. Just monitor the cooking time closely to ensure you don’t dry them out by overcooking – a skewer should come out clean when cooked.
As always, any berries fresh or frozen can be used in this recipe.
Makes 10 muffins.
- 280g plain flour
- 2 tsp baking powder
- 30g cocoa powder/dark drinking chocolate
- 50g dark chocolate, generous chunks
- 50g blueberries
- 5 tbsp honey
- 1 tsp vanilla extract
- 90g rapeseed/vegetable oil
- 150g milk/plain yoghurt
- 2 eggs
Icing:
- 120g blueberries
- 1 tbsp honey
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 3 tbsp water
- 150g cream cheese/Greek-style yoghurt
- Preheat an oven to 180°C/160°C fan/350°F. Line a muffin tray with paper cases, oil or parchment squares.
- Sift the flour, baking powder and cacao powder together in a large mixing bowl.
- Stir through the dark chocolate and blueberries.
- Whisk all the liquid ingredients together with the eggs until smooth.
- Create a well in the middle of the dry ingredients and pour in the wet ingredients. Fold together until a smooth, supple, glossy batter is formed.
- Spoon generous tablespoons of the batter into each muffin case.
- Bake in the oven for 20 minutes or until a skewer comes out clean. Allow to cool on a wire rack.
- Whilst the muffins are baking, prepare the icing. Place 100g of the blueberries with the honey, lemon juice and zest, and water in a small saucepan. Bring to a boil over a medium heat, stirring to dissolve the honey, return to a simmer and cover. Continue to cook until the blueberries are well broken down and the sauce thickens. Remove from the heat and allow to cool.
- In a mixing bowl, whisk the cream cheese or Greek-style yoghurt until smooth by hand. Add the blueberry sauce and whisk again to combine until you get a vibrant purple colour. (If using Greek-style yoghurt, allow the icing to thicken a little in the fridge before adding to the muffins.)
- Once the muffins are fully cooled; swirl teaspoonfuls of the icing on top and finish with the reserved blueberries.
- Cover and store in the fridge or enjoy immediately!
