Triple. Chocolate. Blueberry. Muffins.
Kind of like cupcakes but minus the icing. And the butter. Although if you wanted to add butter to the finished product, and even icing for that matter, it’s not like anyone could blame you. It’s triple chocolate!
I remember the first time I tried the chocolate/blueberry combination in full force. I’m telling you, those chocolate-covered blueberries will get you EVERY TIME if you’re not careful! And to that I say just let them take over. It’s better that way. The spiciness of the blueberries and the creamy tartness of the dark chocolate are a perfect pairing, and there’s just no way around that.
I know everyone thinks I’m a little weird for calling blueberries spicy, but I promise it’s true! When you have a perfectly ripe blueberry you’ll taste sweet, a little tart, and some spicy peppery notes at the end. It’s heavenly, and personally I think it’s pretty cool that so many flavors come from such a tiny berry. I’m sorry, I tend to geek out over things like this but someone please tell me I’m not the only one.
Lie to me if you have to 🙂
- 1 cup flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 3/4 cup plain yogurt
- 2 Tbsp milk
- 1 egg
- 4 Tbsp canola oil
- 1 tsp vanilla
- 1/2 cup each of semi-sweet chocolate chips, white chocolate chips, and blueberries tossed in 1 Tbsp of flour
Preheat oven to 350. In a bowl whisk together the sugar, yogurt, milk, egg, oil, and vanilla. Sift into the wet ingredients the flour, cocoa powder, baking powder, and salt. Stir until everything is combined. Fold in the chocolates/berries until just combined. Scoop into a muffin pan (about 1/4 cup per muffin cup) and bake at 350 for 20-25 minutes. Let cool for about 5 minutes before serving!