Chocolate Blueberry Muffins With Brownie Chunks: A Delightful Breakfast for Chapchar Kut Mornings

Mornings during this Mizo festival call for something special, something that goes well with a hot cup of chai or a cold glass of milk. That is where Chocolate Blueberry Muffins with Brownie Chunks come in! These muffins have the richness of chocolate, the slight tang of blueberries and the indulgence of soft brownie bits. Perfect to start your festive day.

Chocolate treats have been a favorite during celebrations but adding blueberries brings a freshness to the deep flavors. Brownies are usually enjoyed on their own but mixing them into muffins gives you a soft, chocolaty surprise in every bite. These muffins are not just a treat for your sweet tooth, they also bring together ingredients that can be found in an Indian kitchen—rich cocoa, homemade brownie pieces and fresh blueberries when in season.

Whether you’re making these for a morning feast before the Chapchar Kut or as a snack for your guests, they’ll bring a homemade feel to the table.

How To Bake Chocolate Blueberry Muffins with Brownie Chunks

Ingredients:

For the Muffins:

• 1 ½ cups (180g) whole wheat (or maida for a lighter texture)
• ½ cup (60g) cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (120ml) buttermilk (or ½ cup milk + 1 teaspoon vinegar)
• ½ cup (100g) jaggery powder (or brown sugar)
• ¼ cup (60ml) oil (coconut oil or melted butter)
• 2 eggs (or ½ cup thick curd for eggless)
• 1 teaspoon vanilla extract
• ½ cup (100g) blueberries (fresh or dried)
• ½ cup (100g) brownie chunks (store-bought or homemade)

For the Brownie Chunks (if making at home):

• ¼ cup (30g) maida
• 2 tablespoons cocoa powder
• ¼ teaspoon baking powder
• 2 tablespoons melted butter
• ¼ cup (50g) jaggery powder
• 1 tablespoon milk

Method:

1. Preheat the oven to 170°C and line a small baking pan with parchment paper.
2. Mix maida, cocoa powder and baking powder in a bowl. Add melted butter, jaggery powder and milk. Mix well.
3. Spread the batter in the pan and bake for 12-15 minutes or until set. Let it cool, cut into small chunks and set aside.
4. In a big bowl, sift whole wheat, cocoa powder, baking powder, baking soda and salt.
5. In another bowl, whisk buttermilk, jaggery powder, oil, eggs (or curd) and vanilla extract well.
6. Add dry ingredients to the wet ingredients and mix gently. Do not overmix.1. Toss blueberries in a teaspoon of flour (to prevent sinking) and add to the batter.
7. Add brownie chunks and mix gently.
8. Preheat the oven to 180°C and line a muffin tin with paper cases. Fill each muffin case ¾ full with the batter.
9. Bake for 18-22 minutes or until a toothpick comes out clean.
10. Let the muffins cool for 5 minutes in the tin then transfer to a wire rack. Serve warm with melted chocolate or cocoa powder dusting.

Easy Tips To Perfect Chocolate Blueberry Muffins with Brownie Chunks Recipe

Use Jaggery for a Deeper, Indian-Inspired Sweetness

Refined sugar can be replaced with jaggery powder or desi khand which will not only enhance the taste but also make the muffins soft and moist. Dark jaggery works best as it pairs well with chocolate and gives a subtle caramel-like depth that sugar can’t match. If using block jaggery melt it with a little warm milk before adding to the batter.

Choose the Right Flour for Soft and Moist Muffins

A mix of whole wheat flour and maida works best. Whole wheat flour will give a wholesome bite and maida will make it soft. If you want super light muffins sift the flour twice before using. You can also add a tablespoon of cornflour to mimic bakery style muffins.

Don’t Overmix the Batter

Once you combine the wet and dry ingredients mix just until combined. Overmixing will make the muffins dense and heavy instead of light and airy. Use a spatula to gently fold everything together, leaving a few small lumps—these will disappear when baked.

Toss Blueberries in Flour to Stop Them Sinking

Ever had muffins where all the berries sink to the bottom? Stop this by tossing the blueberries in a teaspoon of flour before adding them to the mixture. This little coating keeps them evenly distributed throughout the muffins. If using dried blueberries, soak them in warm water for 10 minutes before adding them.

Use Chilled Brownie Chunks for the Fudgiest Bits

If you’re making the brownies at home, bake them a day before and refrigerate them overnight. Chilled brownie chunks hold their shape better and give the muffins a chocolatey bite instead of melting into the mixture.