Recipe by Cheerios
"A very scrumptious muffin with lots of chocolate chips and blueberries in every bit of this muffin which would be good for breakfast or brunch."
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Definitely add this to the family menu shuffle. I had to adjust these for my dietary needs. I made them gluten free, dairy free and oat free. I used 2.2 cups of GF all purpose flour, subbed coconut milk for the light cream and buckwheat flakes for the oats. Mine came out light and fluffy and I was able to get 16 muffins out of this recipe. I use silicone muffin cups that hold 70ml per cup. I filled these a third of the way to the top. The puff up nicely too. Thanks Cheerios for sharing.
I did 6 muffins with mint chocate, 6 muffins without, all with brown sugar. Perfect!
Hubs tried these and gave me a thumbs up, then got pouty when I said I was taking them to work. So I reworked my container and set aside for more for him. I got 18 out of this recipe, but I guess I have smaller muffin pans because that is pretty typical for me. I thought they were okay--too chocolate-y and not enough blueberry for me--but hubs liked them. I made these a tad more scone-like because I was going to use milk in place of the cream but ran out of that, so I used plain Greek yogurt instead. That worked perfectly well but made them more dense than the recipe submitter likely intended them to be. All in all, decent muffins with chocolate and blueberry if you like that combo. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chip and Blueberry Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 84
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