I am a dark chocolate fanatic. Well, actually ... I'm an any-kind-of-chocolate fanatic. But I especially adore dark chocolate. So when I stumbled across these Dark Chocolate Blueberry Muffins from how Sweet it is, I knew I had found my go-to recipe for this month's 'blueberry muffins' Crazy Cooking Challenge. Didn't have to look any further. Nope. Not one bit further.
So my recommendation - stick with the chopped dark chocolate. You won't regret it.
Dark Chocolate Blueberry Muffins
Source: Adapted from how Sweet it is
2 c. white whole wheat flour (or all-purpose flour)
1 1/2 tsp. baking soda
1/2 tsp. salt
2 T. dark cocoa powder
2/3 c. brown sugar
1/2 tsp. cinnamon
1 tsp. vanilla
1/4 c. butter, melted
1 c. milk
1 c. fresh blueberries
1/4 c. chopped dark chocolate (I used Dove dark chocolates)
1. Combine flour, baking soda, salt, cocoa powder, brown sugar, and cinnamon in a large mixing bowl. Use a whisk to stir in the egg, vanilla, melted butter, and milk; mix until just combined.
2. Gently fold in blueberries and chopped dark chocolate.
3. Line a muffin pan with paper liners. Spoon batter into liners, dividing equally between 12 to 15 muffin cups.
4. Bake at 350 degrees for 14 to 18 minutes, or until muffins are cooked through (mine took 18 minutes). Let muffins cool in the pan for about 5 minutes; remove to a wire rack to cool completely.