Description
These are delicious! Blueberry sour cream and chocolate chip muffins with a soft and fluffy texture and crunchy sweet topping.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/2 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)
- 1/2 cup sour cream
- 1 /4 cup canola oil (vegetable)
- 1 /2 cup milk ( room temperature)
- 1 tbsp vanilla essence
Blueberries, Chocolate and Sugar
- 1 1/2 cups blueberries
- 1/4 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.
Notes
Blueberries:
Fresh is the first choice but frozen also works just don't thaw them. Add them in frozen.
Eggs:
Eggs must be at room temperature.
Butter:
Melt the butter in the microwave just before adding.
Sugar:
Granulated sugar for both the batter and the topping sprinkle.
Storage:
Always best when they are fresh however they store very well in a sealed container. Pop them in the microwave for more or less 20 to 30 seconds, maybe less? Add soft butter and even jam for even more deliciousness!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast