These are delicious! These Blueberry Sour Cream And Chocolate Muffins are the perfect teatime treat any day of the week. I decided to toss in the last few chocolate chips and now I'm sorry because I can't stop eating them!
Nice and easy to get together, love the vanilla in these and that sugar sprinkled over each muffin adds a touch of baked caramel, absolutely lovely!
Adding chocolate was not the plan for these blueberry muffins. Alas, there was that something sweet needed. Sweeter than the natural sweetness of blueberries? Yes you know those days right? I was even thinking of raw honey when I found these chocolate chips waiting to be used! Tossed them right in and these muffins were gone so quick! I think my husband had eaten 4 or so by the time he left for the day. As always I have to pack some to send to someone (food share) but we still had a few left. They kept very well in a sealed container but were again gone the next day. The next morning with our coffee I put them into the microwave for a couple seconds, maybe 20 seconds and they were warm and fluffy! No need to make them so hot you can't hold them.
These blueberry chocolate muffins are the perfect teatime treat any day of the week. Soft and fluffy with a crisp, sweet crunchy top!
Blueberry Sour Cream Chocolate Muffins
You will find a full recipe card at the bottom of this post but for starters here we go;
Whisk dry ingredients: flour, salt, baking powder and sugar.
Mix wet ingredients: sour cream, oil, melted butter, eggs and vanilla essence.
Combine: Pour the wet into the dry ingredients, mix and add milk.
TIP!: To avoid over mixing, I always crack my eggs separately in a small bowl. Use a fork to give them a light beat and when I'm adding the wet ingredients the eggs are already beaten. Just makes it easier to fold rather them mix. That's just my thing that I'm sharing but you can add them directly into the dry ingredients.
Blueberries and Chocolate Chips: Fold in the blueberries, fold and the chocolate chips and fold. If the blueberries are frozen, add them in frozen.
Bake: Fill the cups and bake for 5 minutes on 200°C / 392°F and then without opening the oven decrease the temperature to 180C / 356 F and continue baking for 15 minutes.
How To Make These Muffins
This is a matter of 2 bowls, one with a whisk for the dry ingredients and one with a spatula to fold in the wet ingredients.
In the one bowl whisk together the flour, salt and baking powder.
In another bowl add the sugar, melted butter, eggs and vanilla.
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Pour the eggs and butter ingredient bowl (wet ingredients) into the dry ingredient bowl (flour etc.) Fold them in together with a spatula and no overmixing, just until they're combined. You might still see a speck of flour somewhere, let it go, don't be neurotic move onto the next step.
Fold in the berries and chocolate chips.
Spoon the mixture into a muffin tin lined with muffin paper cups. You don't have to do this but talking about being neurotic I did use cooking spray over the paper cups. Just a quick spray into each cup while they were already fitted.
Fill the cups all the way to the top and a bit more and sprinkle some sugar over the tops for that crunch that's worth everything! Bake for approximately 15 minutes. I peek in on 12 minutes and turn the tray around so they can brown on the opposite side for a further 2 minutes then I pull them out! The ones in the middle won't be as brown but that's fine take them out because they are the perfect soft and fluffy texture that they're suppose to be.
Cook's Tip: You may not have this problem with the timing it's really oven and temperature dependent. I've tried this recipe in different ovens and its not always that rotating the tray is necessary so I would suggest that you peep in on 12 mintues to check if your tray needs rotating.
Allow to cool for 5 to 10 minutes before tucking in.
Storing These Muffins
They keep very well in a sealed container for 3 to 4 days.
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Blueberry Sour Cream Chocolate Muffins
Ingredients
Dry Ingredients
- 2 ½ cups flour
- 1 cup sugar
- 2 tsps baking powder
- 1 /4 tsp salt
Wet Ingredients
- 2 eggs room temperature
- 7 2 grams butter unsalted and melted
- ½ cup sour cream
- 1 /4 cup canola oil vegetable
- 1 /2 cup milk room temperature
- 1 tbsp vanilla essence
Blueberries, Chocolate and Sugar
- 1 ½ cups blueberries
- ¼ cup chocolate
- sugar for sprinkling over the tops
Instructions
- Preheat the oven to 200°C / 392°F
- Line the tray Line a 12 cup muffin tray with muffin paper cups.
- Whisk dry ingredients Whisk flour, salt, sugar and baking powder.
- Fold the wet ingredients: In a separate bowl mix the eggs, vanilla, melted butter, milk and sour cream. Fold them together.
- Combine: Add the wet ingredients to the dry and fold them in together. No need to over mix and you'll probably see random specks of flour that's fine.
- Fold in the blueberries and chocolate chips Use an ice-cream scoop or a regular spoon to fill each muffin paper cup with enough batter. Each cup will be pretty full.
- Sprinkle some sugar over the muffin tops and bake.
- Bake: Get the muffins into the oven and bake for 5 minutes on 200°C / 392°F and then without opening the oven turn it down to 180C / 356 F for 15 minutes or do the toothpick test " insert a toothpick into the muffin, it it comes out clean they're done". See notes below.
- Cooling: Transfer the baked muffins onto a cooling rack as soon as they come out of the oven.
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