Moist Blueberry Chocolate Chip Muffins
Blueberry chocolate chip muffins are a delightful fusion of sweet, juicy blueberries and rich, melty chocolate chips. These moist and flavorful muffins are a perfect balance of fruity and indulgent, making them a treat for any time of the day.
Servings: 12 Muffins
Ingredients
- 2 ½ cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup milk
- 1 tablespoon vanilla extract
- ½ cup chocolate chips
- ¾ cup blueberries
- turbinado sugar optional
Instructions
- Preheat your oven to 425°F. Line a muffin tin with paper liners and grease the liners with cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Gently stir with a spoon or spatula until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the blueberries and chocolate chips into the batter.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full. Optional: top the batter with a sprinkle of turbinado sugar for added sweetness.
- Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean, with a few moist crumbs.
- Remove the muffins from the oven and allow them to cool in the muffin tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy the blueberry chocolate chip muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.