These soft, moist and fluffy Double Chocolate Blueberry Muffins are easy to make in under 30 minutes. Nothing complicated here. Minimal prep time, 11 ingredients and a couple bowls to create healthy homemade sugar free chocolate muffins that you'll want to make over and over again.
Why Make These Muffins?
- Fresh homemade muffins in under 30 minutes
- Only 5 to 10 minutes of prep
- There's no added sugar
- They're super filling, moist and fluffy
- They're way healthier than store bought muffins
- They're a generous serve
- There's fresh juicy blueberries, and double chocolate
- You can freeze them for upto 2 months
- No special equipment required. Just a couple of bowls, spoons, and a muffin tray. Silicone muffin trays great – less mess and the muffins practically fall out of their own accord.
Ingredients
Ingredient Notes
- Spelt Flour: this is a wheat free flour, available in the baking aisle or health food aisle of supermarkets. Regular plain flour can be used instead.
- Monkfruit Sweetener: this is my preferred natural sweetener for this recipe, however you could also use Natvia Stevia which is another type of granulated sweetener. Just make sure the alternative sweetener you’re using measures like sugar.
- Blueberries: Go for small fresh blueberries if you can. Alternatively you could also use dried blueberries that can be found in the baking aisle, however these won’t be a juicy.
How to Make
Mix flour, baking powder, baking soda, cocoa powder and monkfruit sweetener to a large bowl until combined
In a separate bowl whisk the egg, milk, and vanilla. Add the egg mixture to the flour and gently stir until half combined.
Add the melted oil along with the blueberries and chocolate chips. Stir through gently with a large spoon until its just mixed together into a delicious chocolate batter.
Using either a silicone muffin mold, or paper inserts in a metal muffin tin, spoon the muffin mixture evenly across all the muffin cases, filling each one to about ¾.
Bake for 20 minutes in oven at 180 degrees C, or 350 degrees F. To test if they are cooked, insert a cake skewer or toothpick into the centre. If it comes out clean, they are cooked.
Let muffins cool for 5 to 10 minutes in the muffin tray, then gently remove them and set on a wire rack to cool to room temperature.
FAQ's
They can, but they will probably dry out even more during the cooking process. Fresh blueberries help to give the muffins even more moisture so they are the best bet.
There are 2 options. Use a sugar free chocolate bar and chop it up into chunks, or buy dark chocolate chips with a high percentage of coaoa eg: 80% or over.
Yes, but do make sure they are defrosted beforehand so there's no excess moisture during the cooking process.
Don't overmix the batter. Mix it so that its just combined. Just before baking, you can also pop a extra few blueberries on top and poke them in so there are ones closer to the top.
Store in an air tight container at room temperature for 3 days. Alternatively freeze them for upto 2 months. Lunchbox sized ziplock bags with 2 muffins to a bag work great for freezing.
Variations to Try
- Instead of fresh blueberries, try fresh raspberries
- Add some ground cinnamon, or other ground spices
- Add a combination of white chocolate and dark chocolate chips
More Muffin Recipes To Try
- Super Moist Banana Carrot Muffins
- Chocolate Sweet Potato Muffins
- Chocolate Chip Muffins
- Apple and Ginger Muffins
Chocolate Blueberry Muffins
Ingredients
- 2 cups Spelt Flour - (note 1)
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 ¼ cup Monkfruit Sweetener (White) - (note 2)
- ⅔ cup Unsweetened Cocoa Powder
- 1 cup Fresh Blueberries - (note 3)
- 1 medium Egg
- 1 ½ cups Milk
- ⅓ cup Coconut Oil
- 1 tsp Vanilla Extract
- 1 cup Sugar Free Chocolate Chips
Instructions
- Preheat oven to 180 degrees C, or 350 degrees F.
- Using a large bowl, add the flour, baking powder, baking soda, cocoa powder and monkfruit sweetener to a bowl and stir to combine
- In a separate bowl whisk the egg, milk, and vanilla
- Add the egg mixture to the flour and gently stir until half combined.
- Add the melted oil along with the blueberries and chocolate chips. Stir through gently with a large spoon until its just mixed together into a delicious chocolate batter.
- Using either a silicone muffin mold, or paper inserts in a metal muffin tin, spoon the muffin mixture evenly across all the muffin cases, filling each one to about ¾.
- Baked for 20 minutes in oven at 180 degrees C, or 350 degrees F. To test if they are cooked, insert a cake skewer or toothpick into the centre. If it comes out clean, they are cooked.
- Let muffins cool for 5 to 10 minutes in the muffin tray, then gently remove them and set on a wire rack to cool to room temperature.
- Once at room temperature, store in an air tight container. On the bench They’ll last for around 3 days. Alternatively you can freeze them for upto 2 months.
Notes
- Spelt Flour: this is a wheat free flour, available in the baking aisle or health food aisle of supermarkets. Regular plain flour can be used instead.
- Monkfruit Sweetener: this is my preferred natural sweetener for this recipe, however you could also use Natvia Stevia which is another type of granulated sweetener. Just make sure the alternative sweetener you’re using measures like sugar.
- Blueberries: Go for small fresh blueberries if you can. Alternatively you could also use dried blueberries that can be found in the baking aisle, however these won’t be a juicy.
- Storage: Store in an air tight container at room temperature and eat within 3 days.
- Freezing: Freeze for upto 2 months. Ziplock bags work a treat!
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