How do I make my muffins lighter and fluffy?

Oil, brown sugar, and sour cream or Greek yogurt are key! Collectively, they all give the muffins a more lightweight texture. Baking time matters, too. Be sure to monitor your muffins. Keeping them in the oven for too long can yield dry, tough muffins.

Are blueberry muffins better with fresh or frozen blueberries?

Honestly, I liked the flavor of the frozen wild blueberries and fresh blueberries equally. One wasn't significantly better than the other, so use what's available to you! If you use frozen wild blueberries, one nice side effect is having more blueberries per bite. These are almost like mini blueberries, and they distribute lots of fruity flavor throughout these soft muffins.

What kind of chocolate chips should I use?

If you can get your hands on a bag of mini chocolate chips, you will not regret using them! Using minis instead of regular chocolate chips helps distribute more flavor throughout these delicious muffins. This means there is more chocolate in every bite. What's not to like about that? 😉

How do I get my muffins to rise higher?

Baking muffins at a higher temperature for a few minutes before then lowering the temperature helps give them rise. Here, you'll distribute batter evenly into each muffin cup and fill it to the top. You'll bake these muffins at 425 ° F for 5 minutes, then, keeping the muffins in the oven, lower the temperature to 375 ° F. Continue baking for 13-14 more minutes. You'll know they're done when the tops are a light golden brown.

Easy Blueberry Chocolate Chip Muffins

Description

These moist blueberry chocolate chip muffins are full of juicy blueberries and chocolate. Mixed in a large bowl, they're an easy recipe!

Ingredients

Scale

2 and ⅔ cups (320 g) all-purpose flour (spooned & leveled)
1 ½ tsp baking powder
1 tsp baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ tsp ground cardamom
8 T (113 g) unsalted butter, melted
4 T canola oil
⅔ cup (140 grams) granulated sugar
4 T brown sugar
2 large eggs, at room temperature
½ cup (120) full-fat sour cream or greek yogurt, at room temperature
4 T full-fat milk, room temperature
4 tsp pure vanilla extract
1 cup (180g) mini semi-sweet chocolate chips
1 cup (125 grams) wild frozen blueberries OR ⅔ cup (100 grams) fresh blueberries

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Instructions

Preheat your oven to 425°F. Generously grease and flour a jum12-cavity standard muffin pan or line with muffin liners. Set aside.
If using frozen blueberries, run them under warm water and let them strain and dry.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and cardamom.
With a larger bowl (all your ingredients will ultimately go in this one) and whisk, stir together your sugars, vanilla extract, and melted butter for about 2 minutes.
Scrape down the bowl before then adding oil and eggs. Mix together until combined. Follow up by adding sour cream (or Greek yogurt) and milk, mixing well.
Combine dry and wet ingredients in your larger bowl. With a wooden or rubber spatula, fold them together until just combined. Avoid over-mixing, as it can yield a more dense muffin. The batter will be thick. Fold in the chocolate chips and mini blueberries or fresh.
Distribute batter evenly into the pan, filling each muffin cup to the top. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, lower the temperature to 375°F. Continue baking for 13-14 more minutes. You'll know they're done when the tops are a light golden brown. Test doneness with a toothpick in the center of a muffin, and if it's clean, remove the pan from the oven.
Keep them in the pan for about 10 minutes. Then let them come to room temperature on a cooling rack before storing in a container or serving immediately if desired.

Notes

The nutritional values are approximate and can vary based on specific ingredient brands and measurements.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 385 kcal
Sugar: 23.2 g
Sodium: 257 mg
Fat: 19.7 g
Saturated Fat: 6.7 g
Unsaturated Fat: 10.1 g
Carbohydrates: 48.8 g
Fiber: 2.0 g
Protein: 5.5 g
Cholesterol: 56 mg