These extra moist blueberry chocolate muffins are made in one bowl and you don't even need a mixer! These chocolate muffins stay soft and moist for days thanks to the perfect oil and sour cream combo. They're loaded up with fresh blueberries and semisweet chocolate chips. You get tons of rich chocolate flavor thanks to the Dutch-processed cocoa powder!
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I'm on a serious chocolate muffin roll right now. Chocolate espresso muffins? Yes please. Triple chocolate muffins? Gimme. And of course, next up had to be these blueberry chocolate muffins! Think of these as a chocolatey version of my blueberry chocolate chip muffins.
Just like all my other chocolate muffin recipes, I've tested them over and over again to make sure we don't have any dry muffins. Cocoa powder can be drying in baking, so it's important to add extra moisture where we can.
Using neutral oil instead of butter means we get tons of moisture and a soft crumb, and then the extra fat from the sour cream keeps these muffins tender.
If you want even more muffin recipes (hi, who doesn't), then you need to try my triple chocolate muffins, chocolate strawberry muffins and chocolate espresso muffins!
Why I can't get enough of these muffins!
- Easy to Make: these are so simple to make. They're made in one bowl with a whisk - no need for a stand mixer or even a handheld mixer. Simple!
- Simple Ingredients: nothing overly fancy here you guys, just simple pantry ingredients you probably already have.
- Tons of Chocolate Flavor: you get a double whammy of chocolate flavor thanks to the Dutch-processed cocoa powder and the chocolate chips.
Grab your ingredients
- Sugar: we're using a combo of granulated sugar and light brown sugar. The light brown sugar gives us that moist texture (yeah, I know I've used that word already like 100 times here) and the white sugar helps brown the top of the muffins.
- Cocoa Powder: I recommend using Dutch-processed cocoa powder if you can. Not sure what you've got? Check the ingredients label. If it's Dutch-processed then it'll say 'alkali' or 'acidity regulators'.
- Blueberries: I've only tested this recipe with fresh blueberries.
- Oil: make sure to use a neutral oil like sunflower oil, vegetable oil or canola oil.
- Espresso Powder: a dash of instant espresso powder is going to enhance the chocolate flavor. We're adding it to hot water to make coffee.
Substitutions & Additions
- Natural Cocoa Powder: in a pinch, you can use natural cocoa powder. The muffins won't be as dark though and the flavor won't be as rich.
- Sour Cream: swap it out for an equal amount of full-fat yogurt.
How to Make This Recipe
- Step 1: In a large bowl, whisk all of the wet ingredients together until smooth.
- Step 2: Add the dry ingredients and mix until smooth.
- Step 3: Gently stir in the chocolate chips and fresh blueberries. Let the muffin batter for 30-60 minutes (totally optional!)
- Step 4: Preheat the oven to 425°F and line 2 muffin pans with muffin liners. Fill the muffin liners to the top and bake for 5 minutes. Decrease the oven temperature to 350°F for an extra 18-23 minutes.
Making Bakery Style Muffins
- Resting Muffin Batter: this is totally optional, but resting the muffin batter means the leaveners will start reacting with the other ingredients, giving us taller muffins.
- Adding Chocolate Chips: the secret to getting those perfect chocolate chips on top? Add them after baking and not before. As soon as they're out of the oven, gently press extra chocolate chips on top of the muffins.
- Baking 6 Muffins at a Time: bake the muffins six at a time, by filling up every other muffin cavity you'll give the muffins more space to grow.
Storage & Freezing
Because of the blueberries, I recommend keeping these in the fridge in an airtight container for up to 5 days. To freeze, place in a freezer bag and freeze for up to 2 months. Let thaw overnight in the fridge or at room temperature for a few hours.
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Thank you!
Ella
Recipe
Moist Blueberry Chocolate Muffins (with sour cream)
Equipment
- 2 Muffin pans
- Large Bowl
- Whisk
- Kitchen Scale
- Measuring Spoons
Ingredients
- ½ cup (118 ml) Hot Water
- ¾ teaspoon Espresso Powder
- ½ cup (118 ml) Neutral Oil
- 1 cup (205 grams) Brown sugar
- ⅓ cup (66 grams) Granulated Sugar
- 2 large Eggs room temperature
- 1 cup (227 grams) Sour Cream room temperature
- ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1 ¾ cups (200 grams) Flour
- ¾ cup (63 grams) Dutch Processed Cocoa Powder
- ¾ cup (255 grams) Semisweet Chocolate Chips
- 1 cup Fresh Blueberries
Instructions
- In a jug or cup, whisk the hot water with the espresso powder.½ cup (118 ml) Hot Water, ¾ teaspoon Espresso Powder
- In a large bowl, whisk together the eggs, oil, sour cream, hot coffee, and sugars until smooth.1 cup (205 grams) Brown sugar, ⅓ cup (66 grams) Granulated Sugar, 1 cup (227 grams) Sour Cream, ½ cup (118 ml) Neutral Oil, 2 large Eggs
- Add the flour, cocoa powder, salt, baking soda and baking powder. Stir until almost smooth.1 ¾ cups (200 grams) Flour, ½ teaspoon Baking Powder, 1 teaspoon Baking Soda, 1 teaspoon Kosher Salt, ¾ cup (63 grams) Dutch Processed Cocoa Powder
- Stir in the chocolate chips and blueberries.¾ cup (255 grams) Semisweet Chocolate Chips, 1 cup Fresh Blueberries
- Cover with plastic wrap or a clean dish towel and let rest for 30-60 minutes.
- Preheat oven to 425℉/220℃ and line two muffin pan with liners. You want to line every other muffin hole, so you're baking 6 muffins at a time. This will give the muffin tops more space to rise.
- Fill each muffin cup with muffin batter until it's just over ¾ full.
- Bake at 425℉ for 5 minutes, then decrease temperature to 350℉/175℃ for 18-23 more minutes.
- Let the muffins cool in the pan for 10 minutes before removing to a wire cooling rack to cool completely. For that bakery style look, as soon as they come out of the oven I like to press chocolate chips on top of the muffins.
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