Dark Chocolate Blueberry Oats Muffins | Dark Chocolate Blueberry Muffins are too good to ignore. Decorate the tops with a heart stencil for a romantic touch. Sprinkle with icing sugar. These muffins are healthy and easy to make and are a delicious option for breakfast or as a snack.
Imagine waking up to the smell of cinnamon wafting through your house, coffee brewing on the side, and a warm hug from your loved ones especially my puppy “Prince” apple of my eye. Doesn’t this sound magical?
These ridiculously soft and tender muffins are made with No butter, oil, or sugar!
Dark chocolate and blueberries go together so well, and I combine them with oats, vanilla, and date syrup to make this muffin super healthy. They can be made gluten-free by substituting regular flour with almond flour and healthier by adding oatmeal which I did.
Simple ingredients from the grocery store can be used to make these healthy muffins. No special equipment required. Forget those box mixes, these are easy to make!
This recipe is very easy to make, all you need is one bowl and a few simple ingredients to whip up a batch and that’s the wonderful thing about this recipe.
Check the Dark Chocolate Blueberry Oats Muffin Recipe Video :
About Dark Chocolate Blueberry Oats Muffin Recipe
I combined dark chocolate, blueberries, and vanilla with oats, vanilla, and date syrup to make this muffin healthy. Dark Chocolate Blueberry Oats Muffins can be made gluten-free by substituting regular flour with almond flour and healthier by adding oatmeal, which I did here in this recipe. These are healthy blueberry muffins that you can enjoy anytime.
Muffins are a soft and spongy cake made of eggs and baking powder that is shaped like a doom.
I am a big fan of muffins and I realized I every day consume lots of calories by having store brought muffins but then I found this recipe and believe me these muffins have so many good nutrients and they are super healthy.
There were countless times I burned my fingers trying to tear a cake or muffin out of the pan, and then burned my mouth and tongue in hurry to taste them. Lol!!!!
They are freezer friendly and great for meal prep! The muffins are packed with fresh blueberry flavor and perfect for a healthy breakfast, brunch, or snack!
You can make them with just a few basic ingredients and one mixing bowl! Feel free to add mix-ins of your choice, such as chocolate chips or toasted nuts.
Here is a recipe for making these delicious chocolate blueberry muffins in a simple and easy way! Read it and prepare fresh Dark chocolate blueberry oats muffins!
I heard sexy songs and fat bass lines normally heard in chocolate, and I tasted something tasty and sinful, yet healthy. This Dark Chocolate Blueberry Oats Muffins Recipe is
- One Bowl
- Loaded with blueberry
- Full of flavors
- Made from scratch
Flour – To make this super-soft, light, and fluffy, we use all-purpose flour, however, you can try it with other flours like whole wheat flour for a healthier alternative, but it won’t have the same lightness as the all-purpose flour version.
Blueberry’s – Fresh or frozen anything can be used in this recipe but I will recommend fresh ones for that juicy texture.
Eggs – 2 large eggs are required but if you want to make eggless you can skip eggs and use 1 cup more yogurt.
Yogurt –Yogurt moistens and softens the cake. You may use buttermilk or sour cream instead of yogurt.
Date Syrup – It’s very healthy or you can replace them with maple syrup too. If you do not get both then use 1/2 cup brown sugar or sugar.
Vanilla Extract – For this, use a good quality extract vanilla extract. Poor quality vanilla extract can hamper the taste of your muffins.
Others – Additionally, you will need some basic cake ingredients like baking powder and baking soda, which combine to leave the cake extra light and fluffy.
Dark Chocolate – Dark chocolate imparts the flavor these muffins should have.
Note – If you are allergic to eggs or vegetarian, you can replace them with ground flax meal instead. Replace the eggs with 2 tablespoons ground flax meal and 6 tablespoons warm water.
In this recipe, whole wheat flour can be substituted for all-purpose flour.
Replace 1/2 cups of flour with 3/4 cup of oatmeal to make Dark chocolate Blueberry Oats Muffin.
You can even substitute some flour with bran for a healthy spin. However, you can use any gluten-free flour in place of all-purpose flour and make these muffins gluten-free.
Adding crunch to the batter with pecans, walnuts, macadamia nuts, almonds, etc.
Use maple syrup or brown sugar instead of date syrup. I prefer maple syrup.
Instead of muffin cups, bake the batter in a bread pan and make chocolate blueberry oats bread.
For a recipe without eggs, replace the eggs with yogurt or flax seeds.
Instead of dark chocolate chunks, add chocolate chips to the batter.
How does one make a small batch of these Muffins?
Among my favorite recipes, this muffin recipe is super easy to make and requires no skill.
You just mix dry ingredients in one bowl, wet ingredients in another bowl. Then mix them together and bake.
Now that winter is here and we are all ready for Christmas, why not make these muffins right now? Yes, it’s that easy.
How to make Dark Chocolate Blueberry Oats Muffin recipe step by step with photo:
- Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by lining the cavities with parchment liners or spraying them with cooking spray. Set aside. Do not worry If you do not have an oven or microwave. (I made them in a big Pan also so I put some salt in a pan and cover it then preheat it for 5 minutes on high flame. Then put the baking tray and bake for 20 minutes on low flame). It will have the same result as an oven.
- Take a mixing bowl and crack eggs and then lightly beat them. Whisk in the yogurt, bananas, date syrup, and vanilla extract, mixing until it is smooth. Note: If you are allergic to eggs or vegetarian, you can replace them with ground flax meal instead. Replace the eggs with 2 tablespoons ground flax meal and 6 tablespoons warm water.
- Now add the oats, cinnamon powder, then put a sieve on the bowl and add All-purpose flour, baking powder, and baking soda. Now shift and if have any big particle then discard. Now mix everything until well combined.
- Finally, add the blueberries and dark chocolate chunks, save some to sprinkle on top of muffins. I have added some extra dried blueberries also for flavor and as I love blueberries very much it’s completely optional. Combine well.
- Divide the batter with a spoon or ice cream scooper evenly among the 12 muffin cups, filling almost to the top. and sprinkle them with saved dark chocolate chunks and blueberries.
- Bake in the oven or big pan for 21-23 minutes, or until the tops of the muffins begin to turn golden brown and insert a toothpick in the center and if it comes out clean then it’s ready. Note: Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by lining the cavities with parchment liners or spraying them with cooking spray. Set aside. Do not worry If you do not have an oven or microwave. (I made them in a big Pan also so I put some salt in a pan and cover it then preheat it for 5 minutes on high flame. Then put the baking tray and bake for 20 minutes on low flame). It will have the same result as an oven.
- Allow the muffins to cool and then transfer them to a plate.
Important Suggestion To Keep In Mind
- If you’re using Greek yogurt, start with 1/2 cup milk and add another 2-4 tablespoons, if the batter feels too dry.
- If you are allergic to eggs or vegetarian, you can replace them with ground flax meal instead. Replace the eggs with 2 tablespoons ground flax meal and 6 tablespoons warm water.
- A wooden spoon should be used to stir the wet ingredients into the dry ingredients in a large mixing bowl until they are combined.
- Heat oven to 375 degrees Fahrenheit. Line muffins tin with paper or spray with oil.
- Bake for 16-18 minutes, or until golden brown on top and a toothpick inserted into a muffin comes out clean. Remove.
- If you prefer, you can use 1/2 cup (60 g) whole wheat and 1/2 cup (60 g) all-purpose bread mix.
- Mix 1 tablespoons (7.5 grams) of flour in frozen berries to prevent them from leaking or sinking to the bottom of the muffin.
- If you over mix the batter after adding the flour, they will turn out hard.
- In the batter, you can add nuts of your choice.
Frequently Asked Question
How can I keep my muffins from getting dry?
Tips and tricks are crucial to making the muffins come out soft and moist, rather than dry.
You must watch your muffins carefully and do not over bake. Follow the instructions properly and use the right amount of ingredients. Too much or too little of any ingredient will result in dry muffins.
If you can, use the instructions. Sometimes substituting it with other ingredients changes the texture.
How to prevent Chocolate Chunks from sinking in the muffins?
To avoid the same thing, you can coat the chocolate chips with some dry flour and then fold them into the batter.
How to make a gluten-free muffin?
To make this muffin gluten-free, use gluten-free flour instead of all-purpose flour.
How to ripen bananas quickly?
This is a simple trick for ripening bananas quicker. Bake bananas with peels for 6-8 minutes at 350° F, or until the banana skin is dark. They’ll be perfectly ripe.
What is the microwave method of making them?
In a microwave-safe muffin tray, pour the batter prepared with the bananas and bake them at high for about five minutes. Serve them after they’ve cooled down.
These tasty Muffins will last about 2-3 days when stored in a glass jar or a cake dome at room temperature.
You can store them in the ziplock freezer bag for up to three months if you still have some left.
If you would like them warm, microwave them for a few seconds once they are completely thawed.
Serve these blueberry muffins with a cup of coffee on the weekend or as tea-time snacks.
Make them for a kid’s snack box or even a dessert for a birthday party.
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