Blueberry Chocolate Chip Muffins

Images shows a few muffins stacked on a plate, one is sliced in half and you can see the blueberries inside.

5 from 1 vote

Blueberry Chocolate Chip Muffins

This recipe is for moist fluffy muffins made with melted butter, oil, and sour cream. They are loaded with juicy blueberries and milk chocolate chips.

Prep Time30

Cook Time25

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 393kcal

Author: Cat Spiller

Equipment

1x muffin tray
parchment paper or muffin liners

Ingredients

240 g self-raising flour
½ teaspoon salt
80 g light brown sugar
2 eggs extra-large
175 g sour cream
90 g butter melted
60 ml sunflower oil
1 teaspoon vanilla extract
100 g blueberries
60 g milk chocolate chips

Instructions

Preheat the oven to 180°C (350°F) and make eight muffin cases by cutting 12 cm (5 inches) squares of baking paper and pressing them over a cup whose base fits into your muffin tray holders. Place the muffin cups into the muffin tin.
Into a large mixing bowl, sift together the flour and salt.
Into a separate bowl, add the eggs and sugar and beat lightly with a hand whisk until combined.
Add the sour cream, melted butter, oil, and vanilla to the egg mixture. Whisk together until well mixed.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a wooden spoon to mix, turn the mixture only 5 times.
Add the chocolate and blueberries to the muffin batter, and mix with a wooden spoon until combined. Do not over-mix, in total the batter should only be turned about 12 times.
Use an ice cream scoop to fill the muffin cases two-thirds of the way up the paper. Sprinkle the tops of the muffins with extra sugar.
Bake in a preheated oven for about 25 minutes until the muffin tops are golden and a skewer inserted into the center of the muffins comes out clean. Allow the muffins to cool on a wire rack for about 10 minutes, serve warm and enjoy!

Nutrition