Chocolate Blueberry Muffins

From Blue Ribbon Recipes

Quickbreads, Coffee Cakes Recipes

Yield: 1 dozen muffins

• 1/2 cup (1 stick) butter
• 3 squares (3 ounces) unsweetened chocolate
• 1 cup sugar
• 1 egg, slightly beaten
• 1 cup buttermilk
• 2 teaspoons vanilla
• 2 cups flour
• 1 teaspoon baking soda
• 1 cup fresh blueberries
• 2 squares (2 ounces) semisweet chocolate, melted

Preheat the oven to 375 degrees F. In a medium-size saucepan, melt the butter and unsweetened chocolate over medium heat until smooth. Remove from the heat and cool slightly. Stir in the sugar, egg, buttermilk, and vanilla. In a small bowl, combine the flour and baking soda. Gently mix with the liquid ingredients. Fold in the blueberries. Spoon the batter into well-greased muffin cups, filling to the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Transfer the muffins to a wire rack to cool. Drizzle the cooled muffins with the semisweet chocolate.

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