Blueberry Chocolate Chip Muffins
These blueberry chocolate chip muffins are light, fluffy, and moist! They're loaded with juicy berries and melty chocolate chips. You can whip up a batch in one bowl in under 30 minutes, so you can have bakery-style muffins whenever you want!
Equipment
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Ingredients
- 200 grams granulated sugar
- 50 grams brown sugar light or dark
- 56 grams melted butter
- 50 grams vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 120 grams Greek yogurt room temperature
- 124 grams buttermilk room temperature
- 320 grams all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 170 grams frozen blueberries
- 80 grams chocolate chips
Instructions
- Preheat the oven to 425°F/220°C. Line every other well of a 12-cup muffin pan with liners and set aside.
- Whisk the granulated sugar, brown sugar, melted butter, oil, eggs, and vanilla extract together in a large bowl until smooth.200 grams granulated sugar, 50 grams brown sugar, 56 grams melted butter, 50 grams vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Whisk in the Greek yogurt and buttermilk until combined with no lumps.120 grams Greek yogurt, 124 grams buttermilk
- Pour the flour, baking powder, cinnamon and salt into the bowl. Fold with a rubber spatula until a few dry streaks of flour are left.320 grams all purpose flour, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt
- Fold the blueberries and chocolate chips into the batter until no dry streaks of flour remain.170 grams frozen blueberries, 80 grams chocolate chips
- Scoop the batter into the liners in the pan, filling each mostly full. Sprinkle with more chocolate chips and coarse sugar if desired.
- Bake for 5 minutes at 425°F, then turn the heat down to 400°F/200°C and bake for 15-20 more minutes until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool in the pan for 5-10 minutes before transferring to a wire cooling rack. Cool completely and enjoy!
Video
Notes
Use room temperature dairy ingredients and eggs to create a uniform batter.
If using frozen blueberries, do not thaw them.
Storage: Transfer to an airtight container and store at room temperature for 3-4 days.
Freezing: Place in a freezer-safe container or bag. Freeze for up to 3 months. Let thaw on the counter for a few hours or in the refrigerator overnight before eating.
Nutrition
Serving: 1muffinCalories: 235.2kcalCarbohydrates: 36.6gProtein: 3.9gFat: 8.5gSaturated Fat: 3.5gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 1.7gTrans Fat: 0.1gCholesterol: 29.2mgSodium: 194.9mgPotassium: 78.8mgFiber: 0.9gSugar: 20.2gVitamin A: 136.4IUVitamin C: 1mgCalcium: 76.5mgIron: 1.2mg
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