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Blueberry Chocolate Chip Muffins

Blueberry Chocolate Chip Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp fine sea salt
  • ½ cup unsalted butter, melted and cooled slightly
  • 2 large eggs, at room temperature
  • ½ cup whole milk, at room temperature
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • ¾ cup semisweet chocolate chips

Method
 

  1. Whisk the flour, sugar, baking powder, and salt together in a large bowl.
  2. Whisk the melted butter, eggs, milk, and vanilla until smooth in a separate bowl.
  3. Pour the wet mixture into the dry, add the blueberries and chocolate chips, and fold just until no dry flour remains.
  4. Line a 12-cup muffin pan with liners, fill the cups to the top, and bake at 425°F (220°C) for 5 minutes. Lower the temperature to 350°F (180°C) and bake 15-18 minutes more, until golden and a toothpick has moist crumbs.
  5. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm.

Notes

If your blueberries tend to sink, toss them with 1 teaspoon of flour before adding. The batter can be made the night before and kept covered in the fridge; just scoop and bake without bringing to room temp, adding 2-3 minutes to the lower-temperature bake time.