Blueberry Chocolate Chip Muffins

Prep Time:5

Cook Time:23

Total Time:28

Ingredients

334g (2 ⅔ cup) all-purpose flour
2 tbsp baking powder
¼ tsp baking soda
200g (1 cup) white granulated sugar
1 tsp fine salt I use sea salt
180g (¾ cup) buttermilk * see notes for substitution
70g (⅓ cup) melted unsalted butter
75g (⅓ cup) neutral-tasting oil I use canola
60g (¼ cup) sour cream preferably at least 14% milk fat
100g (2 large) eggs weight is without shell
1 tsp pure vanilla extract
200g fresh blueberries (frozen is ok too, no need to thaw)
85g (½ cup) chocolate chips
demerara sugar for topping (optional)

Instructions

PREP. Position an oven rack in the middle of the oven and preheat oven (convention oven, no fan) to 375℉ / 190℃ .
Measure your ingredients and ensure that your buttermilk, sour cream, and eggs are at room temperature.
If you are using muffin liners, you don’t have to grease your muffin/cupcake tin. Otherwise, brush butter into the cavities and then dust them with flour. A baking pan spray works well too.
TIP: Muffins rise better when every other muffin cavity is filled. This is completely optional and baking them all 12 together in one pan is okay.
In a large bowl, whisk together all-purpose flour, baking powder, baking soda, sugar, and salt.
334g (2 ⅔ cup) all-purpose flour, 2 tbsp baking powder, ¼ tsp baking soda, 200g (1 cup) white granulated sugar, 1 tsp fine salt
In another large bowl or liquid measuring cup, whisk together the liquid ingredients: buttermilk, melted butter, oil, sour cream, eggs, and vanilla extract until completely combined.
180g (¾ cup) buttermilk *, 70g (⅓ cup) melted unsalted butter, 75g (⅓ cup) neutral-tasting oil, 60g (¼ cup) sour cream, 100g (2 large) eggs, 1 tsp pure vanilla extract
Make a well in the center of your flour mixture. Pour the wet ingredients into the well.
Using a rubber spatula, mix gently until almost combined. It should not be completely smooth.
Fold in the blueberries and chocolate chips, being careful not to overwork the batter.
200g fresh blueberries, 85g (½ cup) chocolate chips
Scoop about 100g (about 1/3 cup) of batter into every other muffin cavity. The batter should fill up to the top. Sprinkle 1 to 2 tsps of demerara sugar (or just white granulated sugar if you don’t have one) evenly over each muffin.
Bake until muffins are light golden brown and a toothpick inserted into the center of a muffin comes out with a few crumbs (avoid the gooey blueberries and chocolate chips), about 20-23 minutes.
Let the muffins cool in the tin for about 5 minutes before gently transferring them to a wire rack to cool for a few more minutes before serving.

Notes

Step-by-step photos: My recipe post contains step-by-step photos and helfpul tips to guide you in making this recipe >>> https://bakeologie.com/30-minute-blueberry-chocolate-chip-muffins/

On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary in the recipe but I strongly recommend using a digital scale for a more accurate result.

BUTTERMILK SUBSTITUTE: Mix 1 tablespoon vinegar or lemon juice mixed into 1 cup (230ml) of milk. Let the milk stand for 10 to 15 minutes, until it thickens very slightly and curdles. From this mixture, measure the amount of buttermilk indicated in the recipe.

MAKE AHEAD: The muffin batter can be stored, covered in the fridge for up to 24 hours before baking.

STORAGE AND REHEATING. These blueberry chocolate chip muffins are best eaten the day they are made, but they can be stored in an airtight container in the fridge for up to 2 days. Warm them in the microwave for 10 seconds.

Servings: 12 muffins

Author: trish