Blueberry Chocolate Chip Muffins

Blueberry Chocolate Chip Muffins

Moist and soft Blueberry Chocolate Chip Muffins with a cafe-style crunchy sugar top! A fuss-free recipe that takes just 5 minutes to prepare and requires NO fancy equipment.

5 from 7 votes

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Course: Snacks

Cuisine: American, Australian recipe

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: serves

Calories: 205kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Thermomix (optional)
Oven

Ingredients

265 g (2 cups) self-raising flour
170 g (¾ cup) caster sugar
1 egg beaten room temperature
50 g (¼ cup) vegetable oil
240 g (1 cup) milk full fat, room temperature
125 g blueberries fresh or frozen
95 g (½ cup) chocolate chips milk, dark or white
2 tbs raw sugar optional, for sprinkling

Instructions

Conventional Method

Preheat oven to 180 degrees celsius fan-forced (200 degrees if using conventional).
Line a 12 hole muffin tin with paper muffin cases (see tips below).
Sift the self raising flour into a large bowl. Add the caster sugar and stir together. Create a well in the centre.
In a separate bowl, whisk together the egg, oil and milk.
Pour the liquid into the well and very gently fold the mixture together (the batter should be slightly lumpy - do not over-mix).
Very gently fold through the blueberries and chocolate chips (do not over-mix).
Spoon the mixture into the muffin cases (fill ⅔ to the top).
Sprinkle each muffin with raw sugar (optional).
Bake for 20-25 minutes or until lightly golden.
Allow to cool in the muffin tray for 5 minutes before transferring to a wire rack to cool completely.

Thermomix Method

Preheat oven to 180 degrees celsius fan-forced (200 degrees if using conventional).
Place the self raising flour into the TM bowl and sift by pressing Turbo 5 times.
Add the remaining ingredients (except for the blueberries) and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds (the batter should still be slightly lumpy).
Use the spatula to gently fold through the blueberries and chocolate chips (do not over-mix). Spoon the mixture into the muffin cases (fill ⅔ to the top). Sprinkle each muffin with raw sugar (optional).
Bake for 20-25 minutes or until lightly golden. Allow to cool in the muffin tray for 5 minutes before transferring to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS

Ingredients Notes:

Self-raising flour – if you don’t have self-raising flour you can make your own by sifting 2 teaspoons baking powder through every 1 cup of plain flour.
Vegetable oil substitutions - if you don't have vegetable oil, you can substitute the vegetable oil for canola, sunflower oil, coconut oil or butter. Note: Olive oil is too strong in flavour.
Milk - I recommend using full fat milk in muffins.
Blueberries – you can use either fresh or frozen blueberries in this recipe. There's no need to thaw frozen berries before using.
Chocolate chips - use milk, dark or white chocolate chips (or a combination!)
Raw sugar – (optional) also known as granulated sugar. While this is optional, it’s what gives you the crunchy top so it’s very highly RECOMMENDED!!!

More Recipe Tips:

The oil helps to make the muffins super light and moist!
Have the egg and milk at room temperature for the best result.
Be careful not to over mix your batter - gently fold the dry ingredients into the wet ingredients, stopping as soon as it just comes together. A few pockets of flour in the batter is fine. Over mixing may result in tougher, more dense muffins.
Avoiding greasy muffin liners (optional) - place a small amount of dry uncooked rice into the base of each of the muffin holes. Place the muffin liners on top and then fill with the muffin mixture. The rice will absorb the majority of the oil, keeping your paper liners dry.
The muffins are cooked when they spring back when you press gently on the top of them.
Muffins are best eaten within 1-2 days of baking but you can store them at room temperature in an airtight container for up to 4 days.
You can freeze these blueberry chocolate chip muffins in a ziplock bag or airtight container for up to 3 months.

Nutrition