Easy Blueberry Chocolate Chip Muffins

Preheat oven to 425°F. Grease and flour a standard muffin pan or use muffin liners. Set aside.

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In the bowl of a stand mixer, cream together sugars, vanilla extract, and butter on medium-high speed until well-incorporated, about 4 minutes.

Scrape down bowl before then adding oil and eggs. Mix together until combined. Follow up by adding sour cream (or Greek yogurt) and milk and mixing well.

Pour wet ingredients into bowl of dry ingredients. With a spatula, fold together all ingredients until just combined. Then fold in the chocolate chips and blueberries.

Avoid over-mixing, as it can result in a dry muffin.

Distribute batter evenly into the pan, filling each muffin cup to the top. Sprinkle about half a teaspoon of turbinado sugar onto each of them for added crunch and texture. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, lower the temperature to 375°F.

Continue baking for 12-15 more minutes. Test doneness with a toothpick in the center of a muffin, and if it's clean, remove the pan from the oven.

Keep muffins in pan for about 10 minutes. Then let them come to room temperature on a cooling rack before storing or serving.

Eat and enjoy!