Irresistible double chocolate muffins with a fresh pop of succulent blueberries.
Ingredients
- 2 cups self-rising flour
- ⅔ cup brown sugar
- 2 tablespoons cocoa
- ½ teaspoon salt
- 1 cup milk
- 1 egg
- 60 grams butter – melted and cooled
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries (or 1 ½ cups frozen blueberries tossed with 1 tablespoon flour to stop the berries from sinking to the bottom of the batter).
- ⅔ cup chocolate chips - divided
Method
- Preheat the oven to 180oC (160oC fan bake). Spray a 12-count muffin pan with baking spray, or place 12 muffin cases into the muffin pan.
- In a large bowl whisk together the flour, brown sugar, cocoa and salt – set aside.
- In a small bowl whisk together the milk, egg, melted butter and vanilla extract. Add to the flour mixture and mix until just combined.
- Gently fold in the blueberries and half the chocolate chips. Divide the batter between the 12 muffin cups and sprinkle with the remaining chocolate chips.
- Bake for 15 – 18 minutes or until a toothpick comes out clean.