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Double Chocolate Blueberry Muffins

Decadent double chocolate muffins with hints of blueberry
Prep Time10 mins
Cook Time12 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast muffins, chocolate blueberry muffins, chocolate muffins, one-bowl muffins
Servings: 12


  • 1/4 cup/62.5gram butter melted
  • 1/2 cup oil
  • 2 large eggs
  • 1 tsp vanilla essence
  • 1/2 cup buttermilk
  • 1/4 cup cocoa sifted
  • 3/4 cup granulated sugar
  • 1 cup cake wheat or all purpose flour
  • 1 tsp baking powder
  • 1/4 cup chocolate chips
  • 1/2 cup fresh or frozen blueberries


  • Preheat oven to 180 degrees Celsius. Line a muffin pan with cupcake liners and set aside
  • Using a large bowl melt the butter, allow it to cool a little and add in the oil. Whisk in sugar, then the eggs and vanilla essence until well combined
  • Mix in the sifted cocoa. Sift half the flour and baking powder in and add half the buttermilk, repeat with the remaining flour and buttermilk. Do not over mix
  • Gently fold in the blueberries and chocolate chips
  • Divide the batter between the 12 muffin liners. Bake at 180 degrees Celsius for 12 minutes or until a toothpick inserted comes out clean
  • Remove from pan and allow to cool on a wire rack


  1. Never allow muffins to cool in the pan, the bottom will become wet. Remove immediately from pan and cool on a wire rack
  2. If you don't have chocolate chips it's perfectly ok to leave them out
  3. You can use fresh or frozen blueberries
  4. I baked my muffins in a mini bundt pan so I had to bake the remaining batter in a muffin pan, I had 3 muffins from the leftover batter. I therefore suggest a cupcake or muffin pan to get 12 even sized muffins without the fuss of using another pan