Imagine biting into a muffin that's a perfect symphony of sweet blueberries and decadent chocolate chips - a treat that will make your taste buds dance with joy! These Chocolate Chip Blueberry Muffins are not just another breakfast pastry; they're a culinary adventure that transforms an ordinary morning into an extraordinary experience. Packed with juicy blueberries and rich chocolate chips, these muffins are so irresistible that they'll have your family racing to the kitchen before they're even out of the oven!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup milk
- 2 large eggs
- 1 cup blueberries
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and free of lumps.
- In a separate medium bowl, combine granulated sugar and brown sugar. Add vegetable oil, milk, and eggs. Whisk thoroughly until the mixture is smooth and well integrated.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula, being careful not to overmix. Some small lumps are okay - overmixing can lead to tough muffins.
- Gently fold in the fresh blueberries and chocolate chips, distributing them evenly throughout the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Optional: Sprinkle a few extra chocolate chips or blueberries on top of each muffin for a more appealing presentation.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- • Always use room temperature eggs and milk for better ingredient integration • Do not overmix the batter - lumps are okay and will help keep your muffins tender • Use fresh, plump blueberries for the best flavor and texture • If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding • For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the wet ingredients • Check muffins a few minutes early to prevent overcooking - every oven is slightly different • Let muffins cool for a few minutes in the tin to help them set before transferring to a wire rack • For a gourmet touch, sprinkle some coarse sugar on top before baking for a crispy, sparkly finish
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 35mg
