Chocolate Chip and Blueberry Olive Oil Muffins with Dark Chocolate Streusel Topping

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Soft, moist, fluffy chocolate muffins studded with pops of juicy blueberries and rich chocolate, and topped with a crunchy, dark chocolate streusel. These fabulous muffins make an outstanding start to the day, but are also wonderful served with a cup of tea at any time of the day.

Surprisingly, these delectable muffins are not over-sweet. The dark chocolate, sour cream and olive oil balance the sugars perfectly and the luscious blueberries add a pop of natural sweetness and a wonderful texture contrast. Furthermore, whilst cocoa powder can dry out baked goods, the sour cream and olive oil ensure that the muffins stay moist and soft, without having to add excessive sugar to compensate.

You can freeze these muffins before cooking and cook them, from frozen, when you need them!

Get ready for breakfast or brunch by making up a batch of these muffins in advance and, instead of cooking them, pop them (in the paper cases in the baking tray) immediately into the freezer. As soon as they are frozen, cover with cling film and save until you want to bake them. More precise details, are given in the Recipe Notes, below.

How to make Chocolate Chip and Blueberry Olive Oil Muffins with Dark Chocolate Streusel Topping

Where is this recipe from?

Whilst I have been making this chocolate muffin and streusel recipe for many years, I was inspired to add blueberries to chocolate muffins by Sarah from ‘Sarah’s Slice’. Sarah shares many sweet recipes based on those she developed and perfected whilst owning a cafe in Cumbria. You should definitely take a look at her fabulous website and insta account. Everything I have tried, has been FANTASTIC! For Sarah’s recipe, please see here.

Collect all your ingredients together:

Streusel topping:

• unsalted butter, melted
• demerara sugar
• plain/all-purpose flour
• unsweetened cocoa powder
• fine salt
• dark chocolate, 70% cocoa solids

Wet Ingredients:

• mild flavoured olive oil
• sour cream
• egg
• unsweetened cocoa powder
• instant coffee powder
• soft brown sugar
• caster sugar

Dry Ingredients:

• dark chocolate, 70% cocoa solids
• blueberries (halved/quartered, if large) mixed with plain/all-purpose flour
• plain/all-purpose flour
• baking powder
• bicarbonate of soda
• fine salt

How to make these amazing Chocolate and Blueberry Muffins:

First, make the chocolate streusel:

1. Weigh the butter into a small saucepan and melt over a moderate heat. Add the sugar, flour, cocoa and salt.
2. Mix thoroughly.
3. Do not add the chopped chocolate until the streusel is completely cool.

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Next make the muffins:

1. Finely chop the dark chocolate, for the streusel and the muffin batter, and set 25g aside for the streusel topping.
2. Halve or quarter any large blueberries and then mix well with 1 teaspoon flour.
3. Weigh the olive oil, sour cream, egg and sugars into a mixing bowl. Sieve over the cocoa and coffee powder. Mix thoroughly with a balloon whisk.
4. Sieve over the flour, baking powder, bicarbonate of soda and salt.
5. Fold until nearly mixed in and a few flecks of flour remain.
6. Add the 75g of chopped dark chocolate, as well as the floured blueberries, and fold in. Be careful not to over-mix at this stage.
7. Using an ice cream scoop, divide the batter equally between 8 muffin cases.
8. Break up the cooled streusel into small pieces, add the remaining 25g chopped dark chocolate, and stir well.
9. Sprinkle the streusel over the top of the muffins. If freezing before cooking, put in the freezer in the tin immediately. It is important to do this straight away to prevent the raising agents activating. When frozen, cover with cling film.
10. Either:
    • if cooking immediately – cook in the centre of a pre-heated oven at a high heat for 5 minutes, OR
    • if cooking from frozen – put the frozen muffins in the centre of a pre-heated oven at a high heat for 10 minutes.
11. After 5 minutes (or 10 minutes if the muffin batter was frozen), turn the oven down and cook for a further 15 – 20 minutes, or until the muffins are cooked.
12. Remove from the oven when they are cooked and leave to sit for 5 – 10 minutes before transferring to a wire cooling rack.
13. Eat warm or at room temperature.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.