Frosted Chocolate Chip Blueberry Muffins (Part I)

muffins everywhere! As far as the eye could see!

muffins everywhere! As far as the eye could see!

“He said to just bring some hors d’oeuvres,” my husband said.

“He wants what?!” I shrieked. “Fancy appetizers? But I don’t do fancy appetizers!?!”

Some context: hubs and I were invited to a birthday party last weekend and I had been enquiring whether we should bring a gift. Apparently the only thing the birthday boy wanted was posh finger food.

While I’m the girl that always brings nibbles to parties, I am most decidedly not the girl who brings fancy appetizers. I bake.

and occasionally I eat the things I'm supposed to baking for others

and occasionally I eat the things I’m supposed to baking for others

In my (admittedly limited) party-going experience, baked goods are uniformly well-received, much more portable than messy dips, and easy to make ahead of time.

So, as you’ve probably guessed from the title of this post, I did what any normal party guest would do….I completely ignored the instructions and baked some muffins.

flouring the blueberries

flouring the blueberries

You gotta stick with what you know, right?!

Chocolate is pretty much the opiate of the masses so I knew I couldn’t go wrong throwing a few chocolate chips in the batter.

They came out great….the delicious frosting was not my invention, it came from another site and was so heavenly that I’m giving it a post all of its own tomorrow.

crowd pleasers

crowd pleasers

Watch this space for Frosted Blueberry Chocolate Chip Muffins (Part II), it will violate the universal rule of sequels by being just as good as the first.

Blueberry Chocolate Chip Muffins (makes 20)

  • 1/2 cup coconut flour, plus a tbsp
  • 6 large eggs
  • 3/4 cup blueberries
  • 1/2 cup butter, melted
  • 1/4 cup honey
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup chocolate chips
  1. Sieve the coconut flour, baking powder and salt into a large mixing bowl. In a separate bowl dust the blueberries with a tbsp of coconut flour and set aside.
  2. Whisk together the eggs, honey and butter.
  3. Gradually add the wet ingredients to the dry, taking care not to over-stir as that will make the batter more dense.
  4. Fold in the blueberries and the chocolate chips. Spoon into a muffin tray. Bake at 375 for 15 minutes and remove from tray when completely cool.

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14 thoughts on “Frosted Chocolate Chip Blueberry Muffins (Part I)

  1. Pingback: Green Avocado Frosting | Things My Belly Likes

  2. Pingback: Raspberry & Sour Cream Muffins | Things My Belly Likes

  3. Pingback: Pecan Molasses Mini-Muffins | Things My Belly Likes

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