Spongy airy chocolate spicy blueberry bountiful muffins! Purrfect winter tea treat:)
The ingredients were accurately measured on scales, hence in grams.
Yield: 12 muffins
140 g oil
200 g sour cream
110 g sugar
3 tablespoons dark cocoa powder
175 g all-purpose flour
1/2 teaspoon chili powder
1/2 teaspoon bicarbonate of soda
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon salt
1 cup frozen/fresh blueberries
1 tablespoon ground coffee
1/2 cup water
1/4 teaspoon cinnamon
1 cup powdered sugar
- Preheat the oven to 180°C. Either grease or line muffin cups with paper liners.
- In a medium bowl, whisk the flour, cocoa powder, sugar, chili, salt, soda reacted with lemon juice. In another bowl, beat the eggs with oil and sour cream. Whisk in the dry ingredients. Fold in blueberries.
- Bake until fragrant and toothpick inserted in center comes out clean, about 15 minutes. Let muffins cool in muffin cups for 5 minutes. Remove from cups and let cool longer on wire rack.
- For the icing: cook coffee on a low heat. Let it cool. Combine coffee, cinnamon and powdered sugar. Drizzle on muffins. Decorate with chocolate chunks.