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Chocolate blueberry muffins on a plate
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Chocolate Blueberry Muffins

Easy, moist and filling sugar free Double Chocolate Muffins with juicy fresh blueberries. Perfect for snacks and morning coffee.
Course Snack
Cuisine Australian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 11 muffins
Calories 220kcal
Author Kim

Ingredients

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

  1. 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.
  2. 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.
  3. 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.
  4. Storage:  Store in an air tight container at room temperature and eat within 3 days.
  5. Freezing:  Freeze for upto 2 months.  Ziplock bags work a treat!

Nutrition

Calories: 220kcal | Carbohydrates: 16g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Fiber: 4g | Sugar: 4g