Description
These soft and fluffy muffins combine the sweetness of fresh blueberries with the indulgence of chocolate chips, making them a perfect treat for breakfast, a snack, or dessert. Easy to make and full of flavor, they’ll quickly become a family favorite!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ¾ cup milk
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup fresh blueberries (or frozen, not thawed)
- ½ cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries and chocolate chips, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, sprinkle a little sugar on top of the muffins before baking for a slight crunch.
- If using frozen blueberries, avoid thawing them to prevent streaking in the batter.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes