Blueberry Chocolate Chip Muffins

Scribbled Underline

Ingredients needed

– 2 cups all-purpose flour – ½ teaspoon salt – 2 teaspoons baking powder – 2 large eggs – ¼ cup salted butter melted and cooled – ¾ cup granulated sugar – 1 teaspoon vanilla extract – 1/2 cup buttermilk – ¾ cup mini chocolate chips divided – 1 cup fresh blueberries rinsed and dried

Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray. In a medium mixing bowl, whisk together flour, salt, and baking powder. Set aside.

Step 1:

Next, combine the eggs, melted butter, sugar, vanilla extract, and buttermilk in a large mixing bowl.

Step 2:

Remove 1 tablespoon out of the flour mixture and mix it in with the blueberries so they are coated in flour. Mix dry ingredients into the wet ingredients and stir gently, just until combined.

Step 3:

The batter will be lumpy.  Overmixing makes muffins tough.

Step 4:

Gently fold the blueberries and mini chocolate chips into the muffin batter.

Step 5:

Divide batter between the 12 muffin cups in the prepared pan.

Step 6:

To make the streusel: whisk together flour, baking powder, and brown sugar.

Step 7:

Pour in melted butter and mix until crumbles form.

Step 8:

Add in the mini chocolate chips and stir to combine.

Step 9:

Sprinkle the streusel topping over the tops of the muffins. Add a few blueberries to the top of the streusel if you’d like.

Step 10:

Bake for 6-7 minutes at 425°F and then turn the oven down to 350°F and bake an additional 18-20 minutes until a toothpick inserted in the center of the muffins comes out clean and the tops are golden brown. Cool muffins in the pan for about 5 minutes and then move them to a cooling rack to finish cooling.

Step 11:

For optional drizzle, stir together glaze ingredients until smooth.  Drizzle over the tops of the muffins.

Step 12:

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