"An amazingly moist chocolate sour cream muffin, full of plump, juicy blueberries, and with blueberry jam baked into the centers."
Blueberry Chocolate Muffins
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- Recipe Card
Prep time 10mins
Cook time 18mins
Serves or Makes: 12
Recipe Card
ingredients
- 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
Method
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.