Blueberry Granola Chocolate Chunk Cupcakes | Cupcake Project

Blueberry Granola Chocolate Chunk Cupcakes

blueberry cupcake collage

Blueberry has never been one of my favorite flavors.  I didn’t like blueberries at all until I discovered that not all blueberries are huge and flavorless – like most of the ones you can find at the supermarket.  Last summer, I bought a bag of fresh, tiny blueberries at our local farmers’ market and ate almost the whole bag in one sitting. I’m now a blueberry believer!

I wanted a blueberry cupcake that would be special (not interchangeable with all the mediocre blueberry muffins out there) and, as is always my rule, it had to be something that I would like.  I ended up with these:

Each bite of these blueberry cupcakes brings you another burst of flavor. Sure, there are the juicy blueberries that pop in your mouth, but there are also oats from your favorite granola, dark chocolate chunks, and a hint of maple and apple butter in the cake itself.  They’re topped with homemade whipped cream.

Products Related to Blueberry Granola Cupcakes

Scharffen Berger Baking Chunks, Semisweet Dark Chocolate (62% Cacao), 6-Ounce Packages (Pack of 5)

These are the chocolate chunks that I use.  Chocolate chips would also work.

View on Amazon.com

Blueberry Granola Chocolate Chunk Cupcakes

Yield: 12 cupcakes

Blueberry Granola Chocolate Chunk Cupcakes

Ingredients

    Cupcake Ingredients
  • 1 2/3 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 large eggs
  • ½ cup sugar
  • ¼ cup maple syrup
  • ¼ cup unsalted butter, room temperature
  • ¼ cup apple butter
  • ½ cup milk
  • 6 oz blueberries
  • 1 cup granola (any variety)
  • 1 cup dark chocolate chunks or chips
  • Whipped Cream Ingredients
  • Whipped Cream Frosting Ingredients
  • 1 cup heavy whipping cream
  • 1/3 cup sugar
  • Blueberries for garnish (optional)

Instructions

    Cupcake Instructions
  1. Preheat oven to 350 F.
  2. Mix the flour, baking powder, and baking soda in a small bowl and set aside.
  3. In a large bowl, mix the eggs and sugar until light and creamy.
  4. Mix in the maple syrup, butter, and apple butter.
  5. Mix in the dry ingredients until just integrated.
  6. Mix in the milk until smooth.
  7. Fold in the blueberries, granola, and chocolate chunks.
  8. Divide batter evenly between twelve cupcake liners.
  9. Bake for twenty-five minutes or until the tops bounce back when lightly touched.
  10. Whipped Cream Instructions
  11. Whip heavy whipping cream and sugar until light and fluffy.
  12. Optionally decorate with a fresh blueberry.
http://www.cupcakeproject.com/2010/06/blueberry-granola-chocolate-chunk.html
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4 Responses to Blueberry Granola Chocolate Chunk Cupcakes

  1. Karina June 19, 2010 at 9:15 pm #

    Yum!
    I’ve just been given some verjus/verjuice – I had no idea what it was but it looks good! Any ideas on how to use it in cupcakes?

  2. cookies and cups June 21, 2010 at 4:32 am #

    very nice! I have some blueberries in my fridge right now that I could:
    A) Add them to some yogurt for a healthy breakfast…
    or…OR..
    B) Make these super yummy looking cupcakes.

    seriously, who are we kidding, we both know that this is no contest :)

  3. Stef June 21, 2010 at 7:51 pm #

    Karina – I hadn’t heard of it either. But, I just looked into it. I wonder if you could mix a little bit of it into whipped cream, like I do with balsamic vinegar. Now, I really want to get my hands on some.

    Cookies – Hah! Enjoy!

  4. Matthew Kadey MSc., RD August 3, 2010 at 4:32 pm #

    I love the idea of incorporating apple butter. Well Done! I’ve been having a lot of success using whole wheat pastry flour in replace of all-purpose flour in my muffin tin experiments such as these blueberry honey muffins: http://www.muffintinmania.com/2010/08/blueberry-honey-cornmeal-muffins.html

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