Blueberry Chocolate Muffins | Egg & Eggless Muffins Recipe

Blueberries Chocolate Muffins – Since there is not much difference in the recipes, I decided to combine the egg and eggless video in one. The sourness of blueberries is well balanced with the sweetness of the chocolate. It’s so soft and moist. It’s a wonderful dessert or snack for teatime. I hope you’re inspired with this phenomenal dessert. Enjoy!

FOR FULL RECIPE, visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/blueberry-chocolate-muffins

Ingredients:

• Egg Version (you can make about 6 muffins)
125g (1 cup) fresh blueberries
100g (1/2 cup) compound chocolate (cut in chunks)
113g (1 cup) cake flour
1 tsp baking powder
¼ tsp salt
113g (1/2 cup) unsalted butter (softened)
100g (1/2 cup) fine sugar)
1 egg
60g (1/4 cup) whole milk

• Eggless Version (you can make about 6 muffins)
125g (1 cup) fresh blueberries
100g (1/2 cup) compound chocolate (cut in chunks)
113g (1 cup) cake flour
1 tsp baking powder
¼ tsp salt
113g (1/2 cup) unsalted butter (softened)
100g (1/2 cup) fine sugar)
50g (3 tbsp) plain yogurt
60g (1/4 cup) whole milk
Instructions: (apply to both egg and eggless version)
1. Preheat oven at 180°C/355°F.
2. Wash the berries thoroughly. Strain and set aside.
3. Cut the chocolate in chunks. Set aside.
4. Sift all the dry ingredients. Set aside.
5. Cut the butter in chunks and add into a large bowl. Set aside and wait until they are softened.
Add in the sugar. Use a spatula to mix at the beginning to prevent the sugar from flying out. Then switch to an electric mixer. Mix until it’s creamy, fluffy and pale.
6. For EGG: add in the egg
For EGGLESS: add in the plain yogurt.
Mix until they are incorporated.
7. Add in the dry ingredients in 2 batches, alternate with the milk. Fold in with a spatula. Do not over mix.
8. Add in the milk and continue mixing until combined.
9. Add in the balance of dry ingredients and milk.
10. Add in the vanilla extract.
11. Place 6 the cupcakes liners in the cupcake pan.
12. Distribute the batter evenly with a spoon. I added 3 chunks of chocolate in the middle and the top.
13. Bake in preheated oven at 180°C/355°F for 30 min.
14. Cool the muffins on a cooling rack.
15. The muffins are ready to serve.
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