Can I use frozen blueberries?

Although I have not tested these muffins with frozen blueberries, you certainly can! Do not thaw them as they will cause bleeding. Just toss them in frozen. The muffins may need a few extra minutes to bake though.

Do I have to bake these muffins in every other well?

You do not! You can bake all 12 muffins at the same time. They will not be as tall, but they will be just as delicious!

Why do these muffins bake at two temperatures?

Baking at an initial high temperature promotes the muffins to rise rapidly, creating tall, domed muffins. We then lower the temperature to finish cooking them. You can read about it here ! I use this same technique to bake my Chocolate Madeleines !

Can I make these gluten-free?

Yes! Use a 1-to-1 cup gluten-free flour blend, such as Bob Mill's or King Arthur.

Blueberry Chocolate Chip Muffins

Description

Bakery-style Blueberry Chocolate Chip Muffins ready in 30 minutes! These sour cream and buttermilk muffins are studded with fresh juicy blueberries and loaded with mini chocolate chips!

Ingredients

Scale

2 1/3 cups (280g) All-Purpose Flour
1 Cup (200g) White Sugar
1 Tablespoon Baking Powder
1/4 Teaspoon Fine Salt
4 Tablespoons (56g) Unsalted Butter, melted
1/4 Cup + 1 Tablespoon (62g) Neutral Oil (*see note below)
2 Large Eggs, room temp
1/2 Cup (113g) Sour Cream, room temp
1/2 Cup (113g) Buttermilk, room temp
1 Tablespoon Vanilla Paste or Extract
1 1/4 Cups (180g) Fresh Blueberries, tossed with 1 tablespoon of Flour
3/4 Cup (130g) Mini Chocolate Chips

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Instructions

Set a rack in the center of the oven and set it to 425ºF (218ºC).
Line a 12-count muffin pan with 6 muffin liners, alternating every other well. Please see photo in the post for reference. **See note below
In a medium sized bowl, combine all-purpose flour, sugar, baking powder and salt. Set aside.
In a large mixing bowl, whisk together melted butter, oil, eggs, sour cream, buttermilk and vanilla until well combined.
In 2 additions, sift the dry ingredients into the wet ingredients and combine until there are few flour streaks left. It’s important to not overmix here.
Gently fold in the chocolate chips and flour-coated blueberries. Do not overmix! The muffin batter will be thick.
Scoop and fill each liner with batter, making sure to fill to the very top. Keep the remaining batter on the counter to bake later.
Bake muffins at 425ºF (218ºC) for 6 minutes and then lower the temperature to 375ºF/190ºC (without opening the oven door) and continue baking for 16 to 18 minutes. They are ready when a toothpick inserted in the center comes out with very few moist crumbs. Keep muffins in the pan for 5 to 10 minutes and then transfer to a wire rack to cool.
Increase the oven temperature back up to 425ºF (218ºC) and continue baking off the remaining batter. You should get 5 or 6 more muffins.
Serve and enjoy!

Notes

* Neutral Oil – You can use canola, vegetable, avocado or grapeseed oil.

**Muffin Liners – Please note that you can bake all 12 muffins at the same time, without alternating every other well. They will not be as tall, but they will be just as delicious!

Prep Time: 10 Minutes
Cook Time: 22 Minutes