Blackberry Muffins with Chocolate Chips

Name: Blackberry Muffins with Chocolate Chips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 serving
Ingredients: ½ cup 100g granulated white sugar; ⅓ cup 75g butter; 2 eggs; ¾ cup 175ml milk; 2 teaspoons vanilla extract; 1 ½ cups 250g all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup 150g fresh blackberries; ½ cup 100g chocolate chips

User Reviews

5.0

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12
Calories
215 kcal
Course
Baked Goods
Cuisine
American

Blackberry Muffins with Chocolate Chips

Yuliana Reed

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This Blackberry Muffins recipe has chocolate chips so it is the perfect way to enjoy the tart flavor of blackberries with a hint of sweet.

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Ingredients

Servings

½ cup 100g granulated white sugar
⅓ cup 75g butter at room temperature
2 eggs
¾ cup 175ml milk
2 teaspoons vanilla extract
1 ½ cups 250g all-purpose flour plain flour
1 ½ teaspoons baking powder
½ teaspoon baking soda bicarb of soda
¼ teaspoon salt
1 cup 150g fresh blackberries
½ cup 100g chocolate chips

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Instructions

Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.
Beat the butter and sugar together until smooth, then beat in the eggs, one at a time. Beat in the milk and vanilla. Hint: it might ‘split’ slightly at this stage, but don’t worry, it will come together with the dry ingredients.
Sift the flour, baking powder, baking soda and salt into the bowl and stir gently to combine.
Spoon a tablespoon of the mixture into the muffin cases (this is so the blackberries don’t all sink to the bottom).
Gently fold in the blackberries and chocolate chips into the remaining batter.
Spoon into the muffin cases to ¾ full. Bake for 20-25 mins until the muffins are risen and golden.

Notes

The butter, eggs, and milk should all be at room temperature before mixing into the muffin batter. This will keep an even fluffy texture when baked.
When mixing the wet ingredients, the egg and butter might ‘split’ slightly at this stage, but don’t worry, it will come together with the dry ingredients
Be careful not to overmix the muffin batter as this could make the muffins lose their fluffy texture.
Make sure your baking soda and baking powder are not expired as this could cause the texture to be too tough.
Fully cool the muffins before serving to ensure they set properly which will keep them from falling apart.
Be sure to also use up your blackberries in these recipes: Blackberry Pancakes, Blackberry Compote, or Blackberry Cookies.

Nutrition Information

Show Details

Calories 215kcal (11%) Carbohydrates 28g (9%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 42mg (14%) Sodium 158mg (7%) Potassium 179mg (5%) Fiber 2g (8%) Sugar 13g (26%) Vitamin A 259IU (5%) Vitamin C 3mg (3%) Calcium 58mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 215 kcal

% Daily Value*

Calories	215kcal	11%
Carbohydrates	28g	9%
Protein	4g	8%
Fat	10g	15%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	42mg	14%
Sodium	158mg	7%
Potassium	179mg	4%
Fiber	2g	8%
Sugar	13g	26%
Vitamin A	259IU	5%
Vitamin C	3mg	3%
Calcium	58mg	6%
Iron	2mg	11%