Blueberry Chocolate Chip Muffins

Blueberry Chocolate Chip Muffins – Deliciously moist and fluffy
bakery-style muffins that are stuffed full of blueberries and chocolate
chips. This is the BEST easy muffin recipe to enjoy for breakfast!

Ingredients

• 3 cups (375g) plain/all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup (150g) caster/granulated sugar
• 1 cup (240ml) buttermilk*
• 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (100g) whole blueberries, fresh or frozen
• 1/2 cup (90g) chocolate chips

Instructions

1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
2. Whisk together the flour, baking powder, and salt. Set aside.
3. In
   a large bowl, whisk together the eggs and sugar until thick and light
   in colour. Add the buttermilk, oil, and vanilla, and whisk until
   combined.
4. Add the dry ingredients in thirds and fold in until
   just combined – do not overmix. Fold in the blueberries and chocolate
   chips. The mixture will be thick and somewhat lumpy.
5. Spoon the
   mixture into the prepared pan (filling to the tops), and bake for 15 –
   20 minutes, or until a toothpick inserted into the centre comes out
   clean.
6. Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.

Notes
*To
make your own buttermilk, simply add 1 tablespoon of fresh lemon juice
or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to
sit for 5 – 10 minutes until slightly thickened and curdled.
Muffins
stay fresh in an airtight container at room temperature for up to 5
days. They also freeze well for up to 2 months. Thaw overnight in the
fridge.
Nutrition Information: Yield: 12 muffins Serving Size: 1 muffin
Amount
Per Serving: Calories: 311Total Fat: 13gSaturated Fat: 2gTrans Fat:
0gUnsaturated Fat: 9gCholesterol: 34mgSodium: 183mgCarbohydrates:
43gFiber: 1gSugar: 18gProtein: 6g