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These are seriously fabulous. And I felt totally awesome eating them and feeding them to my babies for breakfast, lunch, and dinner. I think they might have to be a new freezer staple. Next time I am going to try them with 1/2 applesauce 1/2 butter. I'm sure they would be just as fabulous.
Dark Chocolate Blueberry Muffins
makes 12-15 muffins
2 cups whole wheat pastry flour (I used whole white wheat, do not use regular wheat)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons cocoa powder
2/3 cup brown sugar
1 teaspoon cinnamon
1 egg
1 teaspoon vanilla extract
1/4 cup butter, melted
1 cup milk
1 cup blueberries
1/4 cup chopped dark chocolate (I used semi-sweet choc. chips)
Preheat oven to 350 degrees. Line a muffin tin with muffin liners.
In a bowl, combine flour, baking soda, salt, cocoa powder, brown sugar, cinnamon and mix until combined. Using a whisk, stir in the egg, vanilla, melted butter and milk. If the dough still appears too dry, add another tablespoon or 2 of milk. Fold in blueberries and chocolate.
Using an ice cream scoop, spoon muffins into liners. Bake for 13-16 minutes, or until muffins are cooked through.
Recipe Source: howsweeteats.com
