Description
Delicious blueberry muffins with a twist of chocolate chips and a crunchy streusel topping.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- ¼ cup salted butter, melted and cooled
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¾ cup mini chocolate chips, divided
- 1 cup fresh blueberries, rinsed and dried
- Streusel Ingredients:
- ½ cup all-purpose flour
- ½ tablespoon baking powder
- ½ cup packed light brown sugar
- ¼ cup salted butter, melted
- ⅓ cup mini chocolate chips
- Glaze Ingredients:
- ½ cup powdered sugar
- 1 teaspoon milk or heavy cream
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
- In a medium mixing bowl, whisk together flour, salt, and baking powder. Set aside.
- In a large mixing bowl, mix together eggs, melted butter, sugar, vanilla extract, and buttermilk.
- Take 1 tablespoon out of the flour mixture and toss it together with the blueberries.
- Mix dry ingredients into the wet ingredients and stir gently, just until combined. The batter will be lumpy. Overmixing makes muffins tough.
- Gently fold the blueberries and mini chocolate chips into the muffin batter.
- Divide batter between the 12 muffin cups in the prepared pan.
- Streusel Instructions: Mix together flour, baking powder, and brown sugar.
- Pour in melted butter and mix until crumbles form.
- Add in the mini chocolate chips and stir to combine.
- Sprinkle the streusel topping over the tops of the muffins. Add a few blueberries to the top of the streusel if you’d like.
- Bake for 6-7 minutes at 425°F and then turn the oven down to 350°F and bake an additional 18-20 minutes until a toothpick inserted in the center of the muffins comes out clean and the tops are golden brown.
- Cool muffins in the pan for about 5 minutes and then move them to a cooling rack to finish cooling.
- For optional drizzle, stir together glaze ingredients until smooth. Drizzle over the tops of the muffins.
Notes
- Make sure to rinse and dry the blueberries to avoid excess moisture in the batter.
- For extra flavor, consider adding lemon zest to the batter.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg