Blueberry Chocolate Chip Muffins – Deliciously moist and fluffy
bakery-style muffins that are stuffed full of blueberries and chocolate
chips. This is the BEST easy muffin recipe to enjoy for breakfast!
Ingredients
- 3 cups (375g) plain/all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup (150g) caster/granulated sugar
- 1 cup (240ml) buttermilk*
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (100g) whole blueberries, fresh or frozen
- 1/2 cup (90g) chocolate chips
Instructions
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
- Whisk together the flour, baking powder, and salt. Set aside.
- In
a large bowl, whisk together the eggs and sugar until thick and light
in colour. Add the buttermilk, oil, and vanilla, and whisk until
combined. - Add the dry ingredients in thirds and fold in until
just combined – do not overmix. Fold in the blueberries and chocolate
chips. The mixture will be thick and somewhat lumpy. - Spoon the
mixture into the prepared pan (filling to the tops), and bake for 15 –
20 minutes, or until a toothpick inserted into the centre comes out
clean. - Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.
Notes
*To
make your own buttermilk, simply add 1 tablespoon of fresh lemon juice
or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to
sit for 5 – 10 minutes until slightly thickened and curdled.
Muffins
stay fresh in an airtight container at room temperature for up to 5
days. They also freeze well for up to 2 months. Thaw overnight in the
fridge.
Nutrition Information: Yield: 12 muffins Serving Size: 1 muffin
Amount
Per Serving: Calories: 311Total Fat: 13gSaturated Fat: 2gTrans Fat:
0gUnsaturated Fat: 9gCholesterol: 34mgSodium: 183mgCarbohydrates:
43gFiber: 1gSugar: 18gProtein: 6g