Chocolate Cinnamon Blueberry Muffins
A storm hit, lightening struck my fence, golf ball sized hail started to pour out of the sky… I realized it was time to shut down the computer, regardless of the fact that I have everything on surge protectors. Before I could actually shut my computer down, my net went out.
So what’s a girl to do when she has down time and the net is out? SHE BAKES! I bought way too many blueberries when they were on sale this past week. I decided to use a pint and make muffins. The others will become various other “projects”, some for freezing as is, some for jam, some for syrup, some for… well, you get the picture.
I come from a long line of cooks, including a grandmother who was a professional chef. I learned to cook at a very young age, and I have to say, it’s my favorite hobby. Not to mention the fond memories it brings back of childhood, especially the summers when I worked for my grandmother at her place. Cooking of all types is my “happy place”.
As I preheated my stove and created my assembly line of ingredients, a familiar sound kicked in as my generator took over…. power was out. Oh, generator, how I love and adore you! For some reason, my main kitchen light didn’t come on with the generator…. must get that checked.
Preheated oven, and started to get my pans ready.
Since my main kitchen light didn’t come on, most of my pictures were OVERLY dark… I apologize for not showing every step. At this point, we creamed our butter and sugar, added in the eggs and vanilla.
Fill your muffin cups about 3/4 to all the way full. I have found you get a better crown the fuller they are. Apply any toppings you want to use at this point. I have used a basic crumb topping I always have on hand (recipe below), and some slivered almonds.
Chocolate Cinnamon Blueberry Muffins Recipe
Chocolate Cinnamon Blueberry Muffins
Makes 2 dozen.
- 3 cups of all purpose flour
- 1/4 cup unsweetened cocoa (dark is best)
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of salt
- 6 tablespoons of butter, softened
- 1 and 1/4 cups of sugar
- 3 eggs
- 1 cup of milk
- 1 teaspoon of vanilla extract
- 2 cups (1 pint) Fresh Blueberries
Preheat oven to 375 degrees, prepare your muffin pans by either lining them with cupcake liners, wiping some butter on them, or using spray.
In a large mixing bowl, combine the flour, cocoa, cinnamon and salt, set aside.
Cream together sugar and butter. When fluffy, add in vanilla and eggs. Cream until well combined.
Mix into butter mixture, half of the dry ingredients, and half of the milk. Beat until you see no flour, continuing with the rest of the dry and milk. You don’t want to over mix, you want to see some lumps, but you do not want to see any of the dry ingredients. Your dough will be thick, between a cake batter and cookie dough consistency.
Allow batter to rest for about 15 minutes.
Fill prepared muffin tins (you will need a spoon and a spatula for this, as your batter will be thick!) Fill 3/4 to all the way full. All the way full gives you a better muffin top.
Optional topping add in: Place toppings on muffins before putting in the oven. You can use what ever you would like, more blueberries, nuts, sugar, brown sugar. Sky’s the limit. For this go round, I used a crumb topping and almonds. Recipe below.
Bake for 10 mins, turn pan and bake for another 10.
*NOTE!* Ovens vary! Do the clean test on your muffins at this point. If a toothpick in the middle comes out still “doughy”, bake for another 5 mins. My old oven, these took 30 minutes.
Cool in pan for 15 minutes before removing.
Basic Crumb Topping Recipe
Keep this on hand in the fridge during the summer for baking, or a quick fruit dessert. Sprinkle on top of fresh fruit, with butter added and bake, over the top of cookies, muffins or cupcakes, or over top of a canned pie filling.
- 1 stick of butter, softened
- 1 and 1/2 cups of brown sugar
- 1 and 1/2 cups of all purpose flour
- 1 and 1/4 cups of rolled oats
- 3 tablespoons of your choice of oil (I used vegetable)
- 1 and 1/2 teaspoon of cinnamon
- 3/4 teaspoon of salt
Combine all ingredients in a large bowl, using your fingers or a pastry cutter, mix until crumbs form. This can be stored in the fridge, bring to room temperature before using.