Chocolate Blueberry Seed Muffins
When you wake up and have NOTHING in the fridge besides eggs, milk and a half container of blueberries, you make MUFFINS! I always ensure I have items for baking and these chocolate blueberry seed muffins are easy to whip up in 30 minutes flat. Don’t want the chocolate chips? Don’t add them! Want more blueberries? Go ahead! The world’s your muffin! Check out this recipe for a delicious breakfast item, snack or, as Texan likes them, a late night sweet treat.
Ooey gooey and full of goodness! The brown sugar on top adds an extra crispy texture while the blueberries cut the sweetness. The best part of this recipe: you can add as much (blueberry, chocolate chips or seeds) or as little as you please (well… to a degree).
** Note – always add wet to dry and NEVER overmix when they are incorporated. It’ll make your batter dense instead of fluffy!
Check out the recipe below:
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- 1 1/2 cup all purpose flour or 195 grams
- 1/2 cup granulated sugar or 100 grams
- 1/4 cup brown sugar or 50 grams **plus some for topping
- 1/2 teaspoon salt
- 1/ 1/2 teaspoon vanilla extract
- 1/3 cup canola oil or 80 ml
- 1 Egg
- 1/2 cup milk or 120 ml
- 1 cup blueberries or approx. 6 oz
- 3/4 cups chocolate chips semi sweet
- 1/4 cup mix seeds
Ingredients
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Directions
Preheat oven to 400 degrees F. Line a muffin tin with paper liners and set aside.
In a medium sized bowl mix flour, sugar, brown sugar, seeds, baking powder and salt. Mix well. Add blueberries and chocolate chips and lightly mix.
In a separate bowl add vanilla, milk, oil, and egg and mix well.
Slowly pour the wet ingredients into the dry and fold until incorporated (don’t over mix!).
Fill muffin tins to the top and top with seeds and brown sugar.
Place in oven for 15-20 minutes or until toothpick inserted in clean.
Take out and allow to cool then ENJOY!