These buttermilk blueberry chocolate chip muffins are perfectly moist and tender muffins loaded with chocolate chips and plump blueberries. So easy to make, they take only 15 minutes effort and one bowl.
113gunsalted butter, melted (½ cup / 4oz / 1 stick)
2large eggs, room temperature
2teaspoonsvanilla extract
1cupfresh blueberries(125g / 4.4oz)
1cupmilk chocolate chips(200g / 7oz)
1tablespoonextra white granulated sugar
For best results, always weigh ingredients where a weight is provided
Equipment
A large mixing bowl
a balloon whisk
A silicone spatula
A 12 hole regular muffin tray and paper liners
A medium ice cream scoop / large cookie scoop
Instructions
If you haven't already, melt the butter and let it cool slightly as you proceed with the next few steps.
Preheat the oven to 180C / 350F / 160C fan forced. Line a regular 12 hole muffin tin with muffin liners or cupcake cases. If you prefer, you can just grease the holes instead.
In a large bowl, combine the muffin dry ingredients - flour, sugar, baking powder, and salt. Whisk well to combine and lighten.
Make a well in the centre. Add the buttermilk, melted butter, eggs and vanilla. Stir with a spatula, starting gently in the middle to break up the eggs, then work around in circles gradually pulling all the flour mixture in.
Add most of the chocolate chips and blueberries, keeping a few aside to dot the tops of the muffins. Fold together gently until evenly dispersed.
Divide batter among your paper liners evenly. Dot with remaining chocolate chips and blueberries, then scatter the extra sugar evenly over the top.
Bake 22-25 minutes until a toothpick comes out with a crumb or two attached.
Let them cool for 5 minutes, then transfer to a wire rack to cool further. These muffins can be eaten warm or room temperature.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (=4 teaspoons worldwide).
Weighing: For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Oven temp: All ovens vary, make sure to check your bakes 2-3 minutes before the recipe suggests.
Buttermilk: You can make a suitable buttermilk substitute from 1 cup of milk and 3 teaspoons of lemon juice or vinegar. Mix then let it sit for 5 minutes before using. You can also replace it with sour cream or Greek yogurt let down with a little whole milk until you have a thick milk consistency.
Chocolate chips: You can use dark / semi-sweet chocolate chips if you prefer.
Storage: Best eaten the day they're baked. Store leftovers in an airtight container in the fridge (3-4 days) or freezer (2 months). Reheat in microwave for 10-12 seconds to fluff up again.
Blueberries: I used fresh blueberries here but you can use frozen. If you use frozen, keep them completely frozen right up until you’re ready to add them and coat them in a tablespoon of flour before adding them to the batter.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.