Chocolate and Blueberry Muffins Recipe
of 6 vote(s).
Being gluten free there was a bit of a food science challenge to make sure that all the blueberries did not sink to the bottom of the muffins. It is therefore quite important to weigh ingredients accurately as this recipe was developed after many interesting attempts! Many recipes use dried blueberries but this uses fresh ones which give a delicious moist fruity flavour. They are also very good for you. It is also best to use quite a high percentage cocoa solids dark chocolate for the best chocolate flavour. Look out for brands with 70% or more for ultimate results
Oven temperature: 180 C / Gas mark 4
- 50g/ 2oz Butter
- 50g/ 2oz Dark chocolate
- 2 x 15ml tbsp Cocoa powder
- 50g/ 2oz Dark soft brown sugar
- 1 x 397g Can of sweetened condensed milk
- ½ x 5ml tsp Bicarbonate of soda
- 250g/ 9oz Glutafin Select White Mix
- 1 x 5ml tsp Gluten-free baking powder
- 2 Medium eggs
- 75g/ 3oz Fresh blueberries
Mini muffin cooking time: 15 minutes
1.Place butter, chocolate, cocoa powder, sugar, condensed milk and bicarbonate of soda in a large mixing bowl. Now the adult bit, microwave for 3 minutes or until the mixture is bubbling like a volcano. Take out and stir mixture with a fork until a smooth dark paste is made. Leave to cool for 5 minutes before beating in the remaining ingredients with a wooden spoon until combined.
2.Spoon muffin mixture into muffin cases resting in a muffin tray to come half way up the container. Oven bake until the mixture is just firm to the touch in the centre.
3.Allow to cool or serve whilst still warm for dessert with a spoonful of vanilla ice cream or hot custard