Dark Chocolate Blueberry Muffins

I’ve been on a bit of a muffin kick lately, because they freeze very well, and that way I can easily have a nice breakfast whenever I feel like it. These dark chocolate blueberry muffins were exactly what I wanted! Dark chocolate goes very well with blueberries, in my opinion, more so than milk chocolate. I imagine these would be good with raspberries, too, though perhaps they would need a bit more sugar in that case. In any event, I’m glad I still have some of these stashed away!

2 cups white whole wheat flour (or all-purpose flour)
1 ½ tsp. baking soda
½ tsp. salt
2 Tbsp. cocoa powder
2/3 cup brown sugar
½ tsp. cinnamon
1 egg
1 tsp. vanilla
¼ cup butter or margarine, melted
1 cup lactose-free milk
1 cup fresh or frozen blueberries
¼ cup chopped dark chocolate (if you’re feeling lazy, use chocolate chips instead of chopping chocolate)

Preheat oven to 350 °F. Line a muffin pan with paper liners.

In a large bowl, combine flour, baking soda, salt, cocoa powder, brown sugar, and cinnamon.

In a medium bowl, combine the egg, vanilla, melted butter, and milk. Pour the wet mixture into the dry ingredients and combine (with a whisk or wooden spoon).

Gently fold in the blueberries and dark chocolate.

Spoon batter into paper liners, dividing equally between 12 muffin cups (the original recipe can make up to 15, but I definitely got 12).

Bake for 14 to 18 minutes, or until muffins are cooked through (mine took 15 minutes). Let muffins cool in the pan for about 5 minutes; remove to a wire rack to cool completely.