I’m too much of a chocolate fan to leave it out of something like blueberry muffins. Hence, this recipe which you’ll see produces beautiful muffins that have fat blueberries bleedin into the muffins and taste great with these dark chocolate chips.
My tummy has recently been calling out for blueberries and the markets have of late also been bringing in some punnets of fat blueberries so i simply couldn’t resist.
Honestly, I think i’m a person with pretty traditional taste buds so if you start to realise that most of the stuff i make on this blog tend to be the really simple classic stuff, don’t hold it against me. I’m a lazy baker and a traditional one who seldom veers away from the good ol’ stuff. And yea..i’m only eighteen so i’m still experimenting and discovering 😀
Anyway, these muffins were really great. They came out big and firm with a nice crusty bite. The insides were real solid in that each bite didn’t feel like it was 60% air. I never like muffins that are too light or fluffy because then I feel it doesn’t pack a punch. I like my muffins big, generous and full of flavour. So this recipe was a big hit with myself, and my sisters. My dog was quite blown away too, though she didn’t eat the chocolate bits cause she can’t. The cinnamon i added into the batter didn’t come out strong enough but i guess it’s alright cause I still wanted the blueberries and the dark chocolate to be the stars of the show.
So here’s the recipe. I trust that it’s a no-fail one and it really uses simple ingredients. You can’t go wrong with this.
Ingredients
1 1/2 cups plain flour
3/4 white sugar (don’t be too generous with this)
a pinch of salt
2 tsp baking powder
1/3 cup canola oil
1 large egg
cinnamon sugar (you can prepare this yourself with your own measurements. I used storebought cinnamon sugar)
1/3 cup full-cream milk
a punnet blueberries
dark chocolate morsels
Preheat oven to 200dCelsius. Grease your muffin cups. I used medium sized ones but for real giants, use the texas muffin cups!!
Combine your flour, sugar, salt and baking powder. Make a well in the centre.
Place the oil into a 1 cup measuring cup; add the egg (already whipped) and enough milk to fill the cup to the brim. Pour into the well and mix with flour mixture. Do not overmix or the batter will become overly stiff.
Fold in the blueberries. Add a few shakes of cinnamon sugar (approx 1 tsp) and as much dark chocolate as you like. The more the merrier i’d say but not too much that you can’t taste the blueberries any more.
Fill the muffin cups all the way, do not be afraid that the muffins would end up too heavy and rise in an ugly fashion. These turned out just fine like perfect volcanoes. 😀
The Sugar Bar 