Chocolate Blueberry Muffins
Source of Recipe
Ruel Moon
Recipe Introduction
Utensils: pot, bowl, measuring cup and spoons, muffin pan, paper liners,
List of Ingredients
- 1/2 cup butter
- 3 ounces semisweet chocolate, chopped
- 1 cup sugar
- 1 egg, lightly beaten
- 1 cup buttermilk
- 2 tsp. vanilla
- 2 1/2 cups flour
- 1 tsp. baking soda
- 1 cup fresh or frozen blueberries, thawed
- 1 ounce semisweet chocolate, melted, to decorate
Instructions
- Preheat oven to 375 degrees. Grease 12 muffin pans or use paper liners.
- In a medium saucepan ove medium heat, melt the butter and chocolate until smooth, stirring frequently. Remove from the heat and allow to cool slightly.
- Stir in the sugar, egg, buttermilk and vanilla.
- Gently fold in the flour and baking soda until just blended. (Do not overblend, the mixture maay be lumpy with some unblended flour.)
- Fold in the blueberries.
- Spoon the batter into the prepared pans, filling to the top.
- Bake for 25-30 minutes, until a skewer or cake tester inserted in the center comes out with just a few crumbs attached.
- Remove the muffins immediately and place on cooling rack.
- To decorate, drizzle with the melted chocolate. Enjoy!
- Makes 12 muffins.
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