Best Blueberry Chocolate Chip Muffins Recipes

CHOCOLATE CHIP AND BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.

JUMBO LARGE TOP CHOCOLATE CHIP (OR BLUEBERRY) MUFFINS

Steps:

• Mix eggs, oil, milk, sugar and extract (remember no extract if you are making blueberry muffins. It will be too moist) together on medium speed with a mixer. I add a little extra of the oil and milk so the muffin isn't too dry. Just a little overflowing from the cups. (again, not needed if you are making blueberry muffins.
• Mix flour, baking powder, and salt together in other bowl.
• Combine and mix with mixer.
• Once all mixed together add Chocolate Chips and mix with spoon. The 1 1/4 cup may sound like a lot but it really isn't. Add nuts if you wish. Make sure its mixed well. (here is where you add blueberries if you wish to make blueberry muffins. Don't add too many ore they'll be kinda gross).
• Fill each cup ALL the way to the top for a bigger topped muffin.
• Bake at 400 degrees for 29 minutes.

BANANA BLUEBERRY (OR CHOCOLATE CHIP) MUFFINS

Steps:

• In a large bowl, beat together bananas, sugar, oil, egg, and vanilla until well mixed.
• Combine flour, baking powder, and baking soda. Stir into bowl. Stir in yougurt. Fold in blueberries or chocolate chips.
• Pour batter into muffin cups. Bake for 20 minutes at 375 degrees F, or until muffin tops are firm to touch.

BLUEBERRY (OR CHOCOLATE CHIP) MINI MUFFINS

Steps:

• Preheat oven to 375 deg. F.
• Whisk dry ingredients and mix-ins in one bowl and set aside.
• Whisk wet ingredients in another bowl. Add milk mixture to flour mixture and use a spatula to very gently fold mixtures together, about 5 or 6 strokes only. There will be lumps; do not over-mix.
• Spoon batter into greased mini muffin tin and bake at 375 deg. F. for 10-12 minutes, or until tops are golden brown.

BLUEBERRY-WHITE CHOCOLATE CHIP - PECAN MUFFINS

Steps:

• 1. Preheat oven to 375F. Grease cups of muffin tin or line with baking cups.
• 2. Combine flour, baking powder, sugar and salt in a large bowl. Cut in butter using two knives or a pastry blender until mixture resembles coarse crumbs. Make a well in the dry ingredients and add eggs, milk and extracts, stirring just until the liquid is absorbed. Gently fold in orange rind, if using, berries, pecans and white chocolate chips, then fill muffin cups with the mixture.
• 3. Bake 23 to 30 minutes, until the center springs back to the touch. Yield 24 medium or 12 large muffins.
• 4. f desired a streusel topping can be added using the following: ¼ cup sugar 4 Tablespoons all-purpose flour 1 teaspoon ground cinnamon 2 tablespoons cold butter To prepare blend sugar, flour, cinnamon and butter together and sprinkle evenly over top of muffins before baking.

STREUSEL TOPPED BLUEBERRY-CHOCOLATE CHIP MUFFINS

Steps:

• Streusel topping:.
• Combine ingredients well. Mixture will be crumbly. Set aside.
• Muffins:.
• Preheat oven to 400°F.
• Line 12 large muffin cups with paper liners or treat tin with cooking spray.
• In large bowl combine egg, buttermilk, sugar, butter and vanilla.
• Add remaining ingredients and stir just until combined. Do not overmix.
• Spoon batter into prepared muffin tin.
• Sprinkle with streusel topping.
• Bake in preheated oven for 20 -25 minutes or until toothpick inserted comes out clean.

BLUEBERRY CHOCOLATE CHIP MUFFINS

Steps:

• 1. Stir together flour, baking powder and sugar. Set aside.
• 2. In a large bowl place cereal and milk. Let stand for 1 to 2 minutes until the cereal is soft.
• 3. Add the eggs, oil and vanilla to the cereal mixture and mix well.
• 4. Add the dry ingredients to the wet batter and mix just until blended (do not over mix your batter).
• 5. Add the blueberries and chocolate chips and mix.
• 6. Put batter into 12 greased muffin pan cups. (We use pam to grease the cups and we use an ice cream scoop to transfer the batter.)
• 7. Bake muffins for 20-25 minutes at 400 degrees.
• 8. Let muffins cool in muffin tin for about 5 minutes and then remove and cool on wire rack.

CHEF'S CHOICE MUFFINS (CHOCOLATE CHIP, BLUEBERRY, OR LEMON POPPY

Steps:

• *NOTE: 15 tablespoons sugar is ONE CUP sugar MINUS one tablespoon (this is what the recipe calls for but cannot be entered under recipezaar's format).
• other flavor options: 1 1/2 cups blueberries tossed with 1 tablespoon flour OR 3 tablespoons poppy seeds with 1 tablespoon lemon zest. You can also dip the tops of the finished muffins in melted butter and then a mixture of 1/4 cup sugar and 1 teaspoon cinnamon (not included in the ingredients because I don't do this).
• Adjust oven rack to lower-middle position and heat oven to 375°F.
• Combine flour, baking powder, baking soda, and salt in a bowl; set aside.
• Cream butter, sugar, and vanilla in a mixer on medium-high speed until light and fluffy, about two minutes.
• Add eggs, one at a time, to creamed mixture and beat well after each addition.
• Beat in one half of the dry ingredients.
• Beat in one third of yogurt.
• Beat in remaining dry ingredients in two batches, alternating with the yogurt, until incorporated (do not over beat).
• Add one of the Chef's Choice ingredients into the finished batter.
• Spray muffin tin lined with cupcake papers with non-stick cooking spray (I make 24 smaller muffins).
• Divide batter evenly among muffin cups.
• Bake at 375°F for 25 minutes, or until golden brown on top.
• Remove from oven and let sit a few minutes in the pan until cool enough to move to a cooling rack.