Have you ever had a chocolate muffin with blueberries inside?! I actually never had until I made these. You can get your regular vanilla and blueberry muffins but I wanted to put a chocolate twist on them, of course!
This muffin recipe is my new favourite. I have used variations of it in my Apple Poppy Seed Muffins and my Caramel Protein Muffins. I love it! It also works perfectly in the delicious, fluffy and classic chocolate blueberry muffins, so tasty! Who loves freshly baked muffins?!
Did I mention these muffins are also super fluffy and moist?! They actually lasted longer that I had expected, which is great because I was eating one for breakfast for at least 3-4 days and they were still as fresh as when they were baked, it’s true! No preservatives here guys!
I just love fresh homemade muffins that you can enjoy everyday of the week. Once you have made them, they’re done and then you can just grab one to go. Perfect to take with you on those early morning when you just ain’t got no time to make anything thats too involved like a loaded porridge bowl, that sounds pretty darn good too but as I said, we are all busy humans.
Speaking of busy, I’m getting really busy with work at the moment and it’s currently late in the evening and I think I need to give myself a break, grab a bottle of Kombucha and watch the second last episode of Pretty Little Liars, how does that sound? Do you guys watch that show too? I’ve been a dedicated fan for many many years so I just can’t ditch it now, there are only 2 episodes left AHH!!!
Enjoy these amazing muffins my friends!!
- 1½ cups gluten free all purpose flour, I use Bobs Red Mill ‘1-to-1 Baking Flour*
- ¼ cup cacao powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp Himalayan pink salt
- ½ cup coconut oil, room temperature
- ¾ cup coconut sugar
- 2 large eggs, room temperature
- ½ cup almond butter
- 1 tsp vanilla extract
- ½ cup almond milk or any milk of choice
- 1 cup frozen or fresh blueberries
- Preheat oven to 180ºC (356ºF). Line a 12-hole regular sized muffin pan with regular sized muffin or cupcake liners. Set aside.
- In a small mixing bowl, combine flour, cacao, baking powder, baking soda, cinnamon and salt and mix well. Set aside.
- In a large mixing bowl, add coconut oil. Using a hand mixer or a stand mixer fitted with the paddle attachment, lightly beat the coconut oil until just soft. Add coconut sugar and beat on high for 1 minute.
- Add eggs, almond butter and vanilla. Beat on medium speed for 10-15 seconds or until light and fluffy, scraping down the sides when needed whilst beating.
- Add dry flour mixture into creamed mixture. Beat again until just combined. Do not over-mix.
- Pour in milk, beat until well combined and mixture forms a soft muffin batter.
- Fold through blueberries.
- Spoon batter evenly amongst liners, filling each one ⅔ of the way up.
- Bake for 15-18 minutes or until a skewer inserted into the middle comes out clean and the tops of the muffins spring back when touched.
- Cool in pan for 5 minutes.
- Remove and transfer to a wire rack to cool completely.
- Serve and Enjoy.
*I use Bobs Red Mill 1-to-1 Gluten Free Baking Flour in my baked goods. It works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour.