Blueberry Chocolate Chip Muffins
These Blueberry Chocolate Chip Muffins are moist, fluffy, easy to make and packed with plenty of fresh blueberries and chocolate chips!
Equipment
- Standard size muffin pan
Ingredients
- 300 g (2 1/2 cups) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 240 g (1 cup) buttermilk
- 150 g (3/4 cup) granulated sugar
- 60 g 1/4 cup vegetable oil
- 56 g (4 tbsp) unsalted butter, melted
- 50 g (1/4 cup) brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 150 g (1 cup) blueberries
- 85 g (1/2 cup) chocolate chips
- extra chocolate chips for topping (optional)
Instructions
- Preheat the oven to 425°F. Line a 12 count muffin pan with paper liners.
- In a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk the buttermilk, granulated sugar, vegetable oil, melted butter, brown sugar, eggs and vanilla extract until smooth and well combined.
- Fold the dry ingredients into the wet ingredients until almost combined, leaving a few streaks of flour. Gently fold the blueberries and chocolate chips into the batter until just combined. Do not over mix!
- Evenly divide the batter between muffin cups. If desired sprinkle with extra chocolate chips and/or blueberries.
- Bake muffins at 425°F for 10 minutes then reduce the heat to 375°F and bake for 8 more minutes.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Blueberry Chocolate Chip Muffins in an airtight container for up to 4 days at room temperature.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
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