Description
Enjoy these jumbo blueberry chocolate chip muffins, packed with fresh blueberries and rich chocolate chips. Moist and fluffy, they are perfect for breakfast, snacks, or dessert, and can be served warm or frozen for later enjoyment!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (or frozen, if out of season)
- 1 cup semi-sweet chocolate chips
- Extra blueberries and chocolate chips for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well blended.
- In another bowl, melt the butter and let it cool slightly. Add the buttermilk, eggs, and vanilla extract, whisking until fully combined.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. A few lumps are okay.
- Carefully fold in the blueberries and chocolate chips until evenly distributed.
- Line a jumbo muffin tin with liners or grease it with cooking spray. Fill each muffin cup about 3/4 full with batter. Optionally, sprinkle extra blueberries and chocolate chips on top.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let it cool on a wire rack for 5-10 minutes. Then, gently lift the muffins out and let them cool completely on the rack.
Notes
- For best results, use room temperature ingredients.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
- These muffins can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes