Blueberry Chocolate Chip Muffins
Soft bakery-style Blueberry Chocolate Chip Muffins studded with fresh juicy blueberries, mini chocolate chips and a streusel topping!
INGREDIENTS
Blueberry Chocolate Chip Muffins
- 1 ¾ Cups (210g) All-Purpose Flour
- ¾ Cup + 2 Tablespoons (175g) Granulated White Sugar
- 2 ½ Teaspoons Baking Powder
- ¼ Teaspoon Baking Soda
- ½ Teaspoon Cinnamon (optional)
- ½ Teaspoon Fine Sea Salt
- ¼ Cups (56g) Unsalted Butter melted
- ¼ Cup (50g) Neutral Oil (like avocado, canola or vegetable oil)
- 2 Whole Large Eggs room temp
- ½ Cup (113g) Full-Fat Sour Cream room temp
- ½ Cup (113g) Buttermilk (I used 2%) room temp
- 2 Teaspoons Vanilla Extract
- 1 ¼ Cups (180g) Fresh Blueberries, tossed with 1 tablespoon of flour
- ⅔ Cup (118g) Mini Chocolate Chips
Streusel Topping (Optional)
- 6 Tablespoons (45g) All-Purpose Flour
- 3 Tablespoons (37g) Granulated White Sugar
- 2 Tablespoons (28g) Unsalted Butter cold is fine
Instructions
- Combine Dry Ingredients - In a medium sized bowl, combine all-purpose flour, sugar, baking powder, cinnamon and salt. Set aside.1 ¾ Cups (210g) All-Purpose Flour¾ Cup + 2 Tablespoons (175g) Granulated White Sugar2 ½ Teaspoons Baking Powder¼ Teaspoon Baking Soda½ Teaspoon Cinnamon (optional)½ Teaspoon Fine Sea Salt
- Combine Wet Ingredients - In a large mixing bowl, whisk together melted butter, oil, eggs, sour cream, buttermilk and vanilla until well combined.¼ Cups (56g) Unsalted Butter¼ Cup (50g) Neutral Oil (like avocado, canola or vegetable oil)2 Whole Large Eggs½ Cup (113g) Full-Fat Sour Cream½ Cup (113g) Buttermilk (I used 2%)2 Teaspoons Vanilla Extract
- Combine Dry & Wet Ingredients - Sift the dry ingredients into the wet ingredients and combine until there are few flour streaks left. Do not overmix.
- Add Blueberries & Chocolate Chips - In a small bowl, combine blueberries and 1 tablespoon of flour. Then gently fold in the blueberries (with all the flour) and chocolate chips, until just combined. 1 ¼ Cups (180g) Fresh Blueberries, tossed with 1 tablespoon of flour⅔ Cup (118g) Mini Chocolate Chips
- Rest Batter - Cover with a kitchen towel and rest on the counter for 1 hour.
- Make Streusel - In a small bowl, combine flour and sugar. Add the butter, then using your finger tips, work the butter into the mixture until crumbs form.6 Tablespoons (45g) All-Purpose Flour3 Tablespoons (37g) Granulated White Sugar2 Tablespoons (28g) Unsalted Butter
- Preheat Oven - With 15 minutes left of resting the batter, position a rack in the center of the oven and set it to 400ºF (205ºC).Line a 12-count muffin pan with 6 muffin liners, alternating every other well.
- Scoop & Fill - Scoop and fill each liner with batter, overfilling so it sits above the liner. Then top with 1 to 2 tablespoons of streusel. Keep the remaining batter on the counter to bake later.
- Bake - Bake muffins at 400ºF (205ºC) for 5 minutes and then lower the temperature to 350ºF/180ºC (without opening the oven door) and continue baking for 15 to 18 minutes. They are ready when a toothpick inserted in the center comes out with very few moist crumbs.
- Cool - Keep muffins in the pan for 5 to 10 minutes and then transfer to a wire rack to cool. You may need to use a small knife to release the muffins from the pan, as some of the blueberries may stick.
- Continue Baking - Increase the oven temperature back up to 400ºF (205ºC) and continue baking off the remaining batter. You should be able to bake off 3 or 4 more muffins. Enjoy!
Notes
Timing - Doneness will depend on the size of your muffins. If you're making smaller ones, check at the 11 minute mark after you've reduce the oven temperature. If you're overfilling them like I did, check after the 14 minute mark.
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