Blueberry Chocolate Chip Muffins

Ingredients

280 g (2 cups) all-purpose flour, dip and sweep
1 tablespoon baking powder
⅛ teaspoon salt (optional)
140 g (⅔ cup) granulated sugar
2 large eggs, room temperature
200 g (¾ cup and 1 tablespoon) milk, room temperature
115 g (½ cup) butter*, melted
1 teaspoon pure vanilla extract
170 g (1 heaping cup) blueberries fresh or frozen**
90 g (½ cup) chocolate chips***

Instructions

  1. Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
  2. Place the flour, baking powder and salt if using in a large bowl and stir.  Set aside.
  3. Put the eggs and sugar in a medium bowl and whisk for almost 30-45 seconds until combined well. Stir in the melted butter, milk and vanilla extract.
  4. Pour the wet ingredients mixture into dry ingredients mixture.  Stir with a whisk until just combined.
  5. Add half of the blueberries and chocolate chips and gently fold with a spoon. Then add the other half and fold again. (If you prefer to add them all at once you can, I mix them evenly in two batches.) Don’t overmix the batter so they'll be light muffins instead of dense ones.
  6. Fill 12 paper liners to the top with the batter. You can use a large cookie scoop to make this step easier.
  7. Bake for 20-22 minutes or until a toothpick that is inserted into the center of the muffins comes out clean and the top of the muffins lightly golden brown. You don’t want to overbake, so you’ll have moist muffins. As the baking time may change from oven to oven, check the muffins after 18 minutes. After you remove the muffins from the oven, let them stay in the pan for 10 minutes before transferring on a wire rack to completely cool.


Notes
*You can melt the butter halfway over medium heat and then remove from the heat and stir. This way it will cool easily and won’t cook the eggs. 
**If you prefer to use frozen blueberries, don’t thaw before using.
***I prefer to use mini chocolate chips.
How to store: You can keep in an airtight container at room temperature for up to 5 days, in the fridge for up to 7 days and in the freezer for up to 2 months. 
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