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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 150.4
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 193.9 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.2 g

View full nutritional breakdown of Chocolate Blueberry Muffins calories by ingredient
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Chocolate Blueberry Muffins

Submitted by: ROXIMAPRIME
Chocolate Blueberry Muffins

Introduction

Fix that chocolate craving with one of these deliciously moist (and deliciously healthy!) cupcakes! No frosting needed! Fix that chocolate craving with one of these deliciously moist (and deliciously healthy!) cupcakes! No frosting needed!
Number of Servings: 12

Ingredients

    - 1 cup Soy Milk
    - 1 teaspoon Vinegar
    - 3/4 cup Sugar (granulated)
    - 1/3 cup Land O' Lakes Buttery Spread, melted
    - 1 1/2 teaspoon Vanilla Extract
    - 1 cup All-Purpose Flour
    - 1/3 cup Cocoa Powder
    - 3/4 teaspoon Baking Soda
    - 1/2 teaspoon Baking Powder
    - 1/4 teaspoon Salt
    - 1 cup Blueberries, fresh, washed

Directions

Preheat Oven to 350°F.

In a large bowl, add vinegar to soy milk - do not mix together. Next, add the sugar, butter, and vanilla extract to the soy milk mixture. Whisk together until milk is slightly bubbly or foamy.

In a small bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. After flour mixture is fully combined, slowly add in flour mixture to soy milk/sugar mixture. Whisk together until all large lumps are dissolved. Gently fold in blueberries.

Spoon batter into lined muffin pan (12). Fill liners three quarters of the way. Bake for 20 minutes. After removing from the oven, allow cupcakes to sit in muffin pan for a 10 minutes before transferring them to a cooling rack. Let cool completely before consumption!

Number of servings: 12 individual cupcakes

Number of Servings: 12

Recipe submitted by SparkPeople user ROXIMAPRIME.






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