Maybe this will finally settle the muffin vs. cupcake debate once and for all: blueberry dark chocolate chunk cupcakes
These blueberry dark chocolate chunk cupcakes are not only beautiful but blogger {Sweetly} Serendipity tells us, healthy! Click through to get the recipe and see more photos, including some that certainly resemble a blueberry muffin. And...they even have cupcakes on the cupcake wrappers!
These cupcakes were sooo good. And you know the best part? They were very nearly healthy, and they didn’t taste like it at all! Often times I find when you sub in whole wheat flour, or remove some of the fat, the flavor is very telling. But this recipe was built to taste sinfully delicious without wasting all of the calories. And who’d have thought — it’s a Paula Dean recipe! The woman who uses a pound of butter per recipe — this recipe only had 1/2 half a stick. And then there’s some apple sauce, and maple syrup for flavor. And blueberries and chocolate chips and your favorite granola for texture. SO GOOD! They are hearty cupcakes, not light and fluffy, but dense and delicious. If you skip the icing, I’d say they’d made a pretty fantastic breakfast, but with the icing they are the perfect dessert. I dipped some of the iced cupcakes in coconut, and those were extra special — they looked beautiful, but they also had an extra element of flavor and texture.
These cupcakes were sooo good. And you know the best part? They were very nearly healthy, and they didn’t taste like it at all! Often times I find when you sub in whole wheat flour, or remove some of the fat, the flavor is very telling. But this recipe was built to taste sinfully delicious without wasting all of the calories. And who’d have thought — it’s a Paula Dean recipe! The woman who uses a pound of butter per recipe — this recipe only had 1/2 half a stick. And then there’s some apple sauce, and maple syrup for flavor. And blueberries and chocolate chips and your favorite granola for texture. SO GOOD! They are hearty cupcakes, not light and fluffy, but dense and delicious. If you skip the icing, I’d say they’d made a pretty fantastic breakfast, but with the icing they are the perfect dessert. I dipped some of the iced cupcakes in coconut, and those were extra special — they looked beautiful, but they also had an extra element of flavor and texture.
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