Baking recipe · from the recipe book

Mocha Walnut Blueberry Muffins

Name: Mocha Walnut Blueberry Muffins
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12 muffins
Ingredients: 1⅔ cups (210 g) All-purpose flour; ½ cup (40 g) Unsweetened cocoa powder; 1⅛ tsp (5 g) Baking soda; ¾ tsp (4 g) Baking powder; ½ tsp (3 g) Salt; ¾ cup (150 g) Granulated sugar; ¾ cup (180 ml, 180 g) Brewed coffee, brewed and cooled; ½ cup (120 g) Plain yogurt, low-fat; ⅓ cup (80 g) Canola oil; 2 large (100 g) Eggs, room temperature; 2 tsp (8 g) Vanilla extract; 1¼ cups (170 g) Blueberries, patted dry; ½ cup chopped (60 g) Walnuts, chopped; 2 tbsp packed (25 g) Brown sugar; ¾ tsp (2 g) Ground cinnamon

Deep cocoa-and-coffee muffins with a tender, moist crumb, bursting blueberries and a crunchy cinnamon-sugar walnut top.

Oven
1 hr 5 min · 25 min hands-on
Makes 12 muffins
Vegetarian

31–45 g carbs
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

1⅔ cups210 gAll-purpose flour
½ cup40 gUnsweetened cocoa powder
1⅛ tsp5 gBaking soda
¾ tsp4 gBaking powder
½ tsp3 gSalt
¾ cup150 gGranulated sugar
¾ cup (180 ml)180 gBrewed coffeebrewed and cooled
½ cup120 gPlain yogurt, low-fat
⅓ cup80 gCanola oil
2 large100 gEggsroom temperature
2 tsp8 gVanilla extract
1¼ cups170 gBlueberriespatted dry
½ cup chopped60 gWalnutschopped
2 tbsp packed25 gBrown sugar
¾ tsp2 gGround cinnamon

Steps

Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
Make the topping first: in a small bowl, stir together the walnuts, brown sugar and cinnamon. Set aside.
In a large bowl, whisk the flour, unsweetened cocoa powder, baking soda, baking powder and salt until no cocoa lumps remain.
In a second bowl, whisk the granulated sugar, eggs, canola oil, plain yogurt, vanilla and cooled brewed coffee until smooth.
Pour the wet mixture into the flour mixture and fold with a spatula until just a few dry streaks remain.
Gently fold in the blueberries until just combined; do not overmix.
Divide the batter evenly among the 12 liners, then sprinkle the walnut topping evenly over all of them.
Bake 5 minutes at 400°F (200°C), then lower the oven to 350°F (175°C) and bake 13–16 minutes more, until a toothpick in the center comes out clean apart from berry juice.
Cool in the tin 5 minutes, then move the muffins to a rack and cool at least 20 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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Mocha Walnut Blueberry Muffins

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