Chocolate Blueberry Muffins

I must admit, I love sweets, and mostly sweets with chocolate.

Chocolate is amazing food stuff, and it comes in so many variations, like dark chocolate, white chocolate, chocolate ice cream, chocolate cake, chocolate chip cookies, chocolate fondant, chocolate soufflé, chocolate bars, mousse au chocolat, chocolate truffles or hot chocolate. It is consumed plain, made into caramel, combined with fruits and/or nuts and/or spices. Of course, I am not alone in my chocolate enthusiasm, many people derive real pleasure not only from eating it, but handing it out as gifts as well, often on special occasions like birthdays, Valentine’s day, Easter, Christmas.

Chocolate, especially the dark variants, contains antioxidants, often acts as an anti-depressant, and is even rumored to be an aphrodisiac; it is a symbol of love, it is comforting, sexy and delicious. In a nutshell, it makes us feel good. However, like with any other treat, moderation is the key. That said, however, it may be hard to put that moderation into reality with this “gourmant” muffin recipe, where I combine chocolate with fresh blueberries for a delicious treat.

 Chocolate blueberry muffins

Makes 12 muffins


since this is a baking recipe, the amounts are a bit more precise than usual, on purpose!

  • 5.1 oz (145g) maple crystals (can be substituted with turbinado sugar)
  • 3.9 oz (110g) whole wheat pastry flour
  • 1 teaspoon baking powder
  • ¾ cup (160g) silken tofu
  • 4.9 oz (140g) dark chocolate (65-70% cocoa)
  • 2.4 oz (70g) coconut oil + 2 tablespoons lukewarm water
  • 3 oz (80g) fresh blueberries (frozen one can be used, just make sure they are well drained!)


  1. If the coconut oil is solid, place it in its jar into warm water to melt it.
  2. In a blender, process the maple crystals into a fine powder.
  3. Sift together the flour, the baking powder and the maple crystal powder, set aside.
  4. Whip the tofu in a blender until smooth.
  5. Melt the chocolate au bain marie (i.e. over a double boiler)
  6. In a bowl, whisk together the melted coconut oil and the 2 tablespoons water until emulsified. Under constant mixing, add the whipped tofu, and then add the melted chocolate. Finally, add in the flour/sugar mixture, and mix until well combined.
  7. Put a little bit dough in the bottom of the muffin pans, than distribute the blueberries among the muffins and cover them with the rest of the dough.
  8. Bake at 350° F (180° C) for 25 minutes.

Final Remarks

During the warm season, store them in the fridge and take them out 10 minutes before eating. Also, I don’t pour the batter into the molds directly, but put a paper cup into the molds first, and then pour the batter into the cups. This makes it easier to take them out.

Bon appetit

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