Wednesday, April 13

Chocolate Blueberry Muffins

It seems as if I've been in a chocolate kind of mood the past few days... Probably because the stress of college and the instant gratification chocolate gives! But today, things seemed to finally come together the way I needed them. If you've felt like me lately, you need to indulge in these little guys! I used Ghirardelli's unsweetened baking chocolate with 100% cacao which made them extremely rich. Plus, I added a bit more blueberries just for fun!

Chocolate Blueberry Muffins

1/2 cup butter
3 ounces unsweetened chocolate
1 cup sugar
1 egg, slightly beaten                                                                      
1 cup buttermilk
2 teaspoons vanilla
1 cup whole wheat flour
1 cup unbleached flour
1 teaspoon baking soda
1 1/2 cups fresh or frozen blueberries

Preheat the oven to 325 degrees F and grease 12 muffin cups. In a medium-size saucepan, melt the butter and unsweetened chocolate over medium-low heat until smooth. Remove from the heat and cool slightly. Stir in the sugar, egg, buttermilk, and vanilla. In a large bowl, whisk together the flours and baking soda. Gently mix with the liquid ingredients. Fold in the blueberries. Spoon the batter into well-greased muffin cups, filling to the top. Bake for about 25 minutes. Cool on rack. Drizzle the cooled muffins with the semisweet chocolate. Allow to set at least 15 minutes before serving.

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