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Chocolate Blueberry Muffins

January 13, 2011

My cherry-blueberry oats from yesterday had me craving something sweet and blueberry for the rest of the day.

Enter Chocolate Blueberry Muffins.

You’ll need:

  • 1 cup soy milk (I used light chocolate silk because that’s what I had and it gave it  a more chocolately effect)
  • 1 teaspoon of lemon juice
  • 1/2 cup of granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup of melted butter
  • 1 1/2 teaspoon vanilla extract
  • 1/3 cup cocoa powder
  • 3/4 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1 cup blueberries (fresh or frozen)
  • handful of semi-sweet chocolate chips
Preheat Oven to 350°F.

In a large bowl, add lemon, sugars, butter, and vanilla extract to soy milk. Whisk together until milk is slightly bubbly.

In a smaller bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. After flour mixture is fully combined, slowly add in flour mixture to soy milk/sugar mixture. Whisk together until all large lumps are dissolved. Gently add blueberries. I had a very small amount of semi-sweet chocolate chips left lying around, so I added those for good measure.

Spoon batter into lined muffin pan (12). Fill liners three quarters of the way. Bake for 20 minutes. Allow muffins to cool for atleast 10 minutes.

Makes 12 muffins.

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