Chocolate and blueberry muffins

Chocolate and blueberry muffins – a delight that combines the intense flavor of chocolate with the freshness of blueberries, perfect for any time of the day. Whether you enjoy them at breakfast, take them to the office, or serve them as dessert at a gathering with friends, these muffins are easy to prepare and extremely tasty.

The history of muffins stretches across centuries, having deep roots in the pastry traditions of various cultures. These treats have evolved over time, becoming a symbol of comfort and goodness in kitchens around the world. Today, we will explore a simple yet sophisticated recipe that combines dark chocolate, fresh blueberries, and the delicate flavors of vanilla.

Preparation time: 15 minutes
Baking time: 25-30 minutes
Total time: 45-50 minutes
Number of servings: 12 muffins

Ingredients

- 150 g fresh blueberries (or frozen if fresh ones are not available)
- 2 tablespoons good quality cocoa powder
- 100 g dark chocolate (with at least 70% cocoa content)
- 2 large eggs
- 175 g granulated sugar
- 50 g powdered sugar (for decoration)
- 1 packet baking powder (approx. 10 g)
- 1 sachet vanilla sugar
- 250 g flour
- 200 ml boiled and slightly cooled milk (at room temperature)
- 80 ml oil (sunflower or olive)

Necessary utensils

- Large mixing bowl
- Mixer or whisk
- Wooden spoon or spatula
- Muffin tins
- Special muffin paper (if preferred)
- Preheated oven

Step-by-step instructions

1. Preheating the oven: Start by preheating the oven to 180°C. This step is essential to ensure even baking of the muffins.

2. Preparing the dry ingredients: In a large bowl, sift the flour, baking powder, and cocoa powder. This will help avoid clumps and ensure a fine texture of the muffins. Mix the dry ingredients well to combine them.

3. Mixing the wet ingredients: In another bowl, crack the two eggs and add the granulated sugar and vanilla sugar. Using a mixer or whisk, beat the ingredients until the mixture becomes smooth and slightly frothy. Then, add the warm milk and oil, continuing to mix.

4. Combining the ingredients: Pour the wet mixture over the dry ingredients and mix with a spatula or wooden spoon. Do not overmix; just enough to combine the ingredients. Add the chopped dark chocolate and blueberries, gently mixing to avoid crushing the fruit.

5. Preparing the muffin tins: If using metal muffin tins, grease them with a little oil and dust with flour to prevent sticking. Alternatively, you can use special muffin paper, which also makes serving easier.

6. Filling the tins: Fill each muffin tin about 2/3 full with the batter. This will allow the muffins to rise beautifully during baking.

7. Baking: Place the tins in the preheated oven and bake for 25-30 minutes. Test the muffins by inserting a toothpick into the center of one; if it comes out clean, the muffins are ready.

8. Cooling and decorating: Once baked, remove the muffins from the oven and let them cool in the tins for 5-10 minutes. Then, remove them from the tins and let them cool completely on a rack. Once cooled, dust them with powdered sugar or serve with a dollop of cream or whipped cream for an extra touch of flavor.

Practical tips and variations

- Chocolate: You can experiment with different types of chocolate, such as white chocolate or milk chocolate, depending on your preferences.
- Blueberries: If you don’t have blueberries, you can use other berries like raspberries, blackberries, or even banana pieces.
- Sugar: If you want a less sweet version, reduce the amount of granulated sugar by 25% without compromising the texture of the muffins.
- Flavors: Experiment with adding cinnamon or nutmeg for an extra flavor boost.

Nutritional benefits

Chocolate and blueberry muffins are not only delicious but also packed with nutrients. Blueberries are rich in antioxidants, vitamins, and minerals, contributing to heart and brain health. Dark chocolate, when consumed in moderation, can provide cardiovascular benefits and improve mood due to its flavonoid content.

Frequently asked questions

- Can I use whole wheat flour? Yes, you can replace part of the flour with whole wheat flour to add more fiber.
- How can I store the muffins? The muffins store well in airtight containers at room temperature for 2-3 days, or they can be frozen for later consumption.
- Can I make the muffins without eggs? Yes, use an egg substitute like applesauce or a mixture of flaxseeds and water.

These chocolate and blueberry muffins are an excellent choice for a quick snack or a delicious dessert, bringing a smile to anyone who enjoys them. Feel free to experiment and customize the recipe to your tastes! Enjoy every bite and share this recipe with your loved ones – it’s a perfect way to spread joy and flavor around you!