Blueberry Chocolate Muffins

"An amazingly moist chocolate sour cream muffin, full of plump, juicy blueberries, and with blueberry jam baked into the centers."
-- @curlygirlkitchen
Jump to Section
  • Recipe Card
Prep time 10mins
Cook time 18mins
Serves or Makes: 12

Recipe Card


  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 6 tablespoons unsweetened cocoa powder, preferably "special dark"
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh, or frozen and thawed, blueberries
  • 2/3 cup blueberry jam
  • 1/2 cup mini chocolate chips


  • Step 1

    Preheat the oven to 350ºF and line a muffin pan with 12 paper liners.

  • Step 2

    In a bowl, sift together the flour, sugar, cocoa powder, salt and baking soda. Add the eggs, sour cream, oil and vanilla, and mix just until combined. Fold in the blueberries.

  • Step 3

    Spoon a heaping tablespoon of batter into each of the paper liners. Top with a spoonful of jam, and then divide the rest of the batter over the jam. Sprinkle with the chocolate chips.

  • Step 4

    Bake for about 18 minutes, until the centers spring back when lightly touched. Cool in the pan for several minutes, then serve warm.

More from @curlygirlkitchen