Moist Blueberry Chocolate Muffins (with sour cream)

A blueberry chocolate muffin on parchment paper.

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Moist Blueberry Chocolate Muffins (with sour cream)

These blueberry chocolate muffins are made in one bowl and you don't need a mixer! They're extra moist thanks to sour cream.

Prep Time19

Cook Time20

Resting Time1

Total Time1 39

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 298kcal

Author: Ella Gilbert

Equipment

2 Muffin pans
Large Bowl
Whisk
Kitchen Scale
Measuring Spoons

Ingredients

½ cup Hot Water
¾ teaspoon Espresso Powder
½ cup Neutral Oil
1 cup Brown sugar
⅓ cup Granulated Sugar
2 large Eggs room temperature
1 cup Sour Cream room temperature
½ teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Kosher Salt
1 ¾ cups Flour
¾ cup Dutch Processed Cocoa Powder
¾ cup Semisweet Chocolate Chips
1 cup Fresh Blueberries

Metric - US Customary

Instructions

In a jug or cup, whisk the hot water with the espresso powder.
½ cup 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 Brown sugar , ⅓ cup Granulated Sugar, 1 cup Sour Cream, ½ cup Neutral Oil, 2 large Eggs
Add the flour, cocoa powder, salt, baking soda and baking powder. Stir until almost smooth.
1 ¾ cups Flour , ½ teaspoon Baking Powder, 1 teaspoon Baking Soda, 1 tsp Kosher Salt, ¾ cup Dutch Processed Cocoa Powder
Stir in the chocolate chips and blueberries.
¾ cup 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.

Video

Notes

My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on 'METRIC' above the ingredients.

Oil: use a neutral oil like sunflower oil, vegetable oil or canola oil.

Sour Cream: you can swap out sour cream for buttermilk or full fat yogurt.

Chocolate Chips: you can use mini chocolate chips or regular chocolate chips.

Blueberries: I've tested this recipe with fresh blueberries. If you want to use frozen blueberries, I don't recommend thawing them before.

Cocoa Powder: I recommend using Dutch-processed cocoa powder.

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal kosher salt and not coarse kosher salt (like Morton salt) which is far too salty for this recipe.

Storage: keep the muffins in an airtight container in the fridge for up to 4 days.

Nutrition