Super-Moist Chocolate (Blueberry) Muffin


That’s right. This chocolate muffin has blueberries in it!

Was it worth it? Absolutely. This muffin was probably one of the most moist I’ve had, ever. And you know I’ve tried a lot.

The blueberries don’t throw off the flavor at all either, and if I hadn’t mashed them with a fork instead of pureeing in a food processor with the other ingredients, I would have never seen them in there!

Adapted for one muffin from Chocolate-Covered Katie’s Blue Velvet Cupcakes recipe.


2.6 T whole-wheat flour

2 t cocoa powder

pinch of baking powder, baking soda, (scant) salt, and vanilla

1.5 t stevia

1 T and 1 t vanilla yogurt

1.5 t applesauce or coconut oil

1 T and 1 t almond milk

1 T and 1 t blueberries


-Preheat oven to 350 degrees and lightly grease a cookie sheet or prepare with a cupcake liner.

-Puree blueberries or mash with a fork. Then mix in vanilla, oil, and milk. Set aside.

-In a small bowl, combine all dry ingredients. Transfer these to the wet ingredients, mixing in slowly. Be sure not to overmix.

-Spoon batter into cupcake tin and bake for about 11-13 minutes.

These toppings could be really fun. You could go more muffin like, as I did, with fresh coconut cream and blueberries. Or you could add icing because, essentially, this muffin could pass as a cupcake, too!

Let the sweetness last as long as you can 🙂

9 thoughts on “Super-Moist Chocolate (Blueberry) Muffin

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