Blackberry Muffins with Chocolate Chips
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12
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Calories
215 kcal
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Course
Baked Goods
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Cuisine
American
Blackberry Muffins with Chocolate Chips
Description
Blackberry Muffins with Chocolate Chips use a classic muffin batter enhanced by fresh blackberries and semi-sweet chocolate chips, providing a moist and fruity interior dotted with pockets of melted chocolate. The batter starts with creaming butter and sugar, incorporating eggs and milk at room temperature to maintain consistency. Dry ingredients including flour, baking powder, baking soda, and salt are sifted in to preserve lightness. A small amount of batter is spooned into muffin cups before folding in berries and chocolate to prevent sinking. Baking at 400ºF for 20-25 minutes yields risen muffins with golden, slightly crisp tops.
The texture balances softness and lightness, with juicy bursts from the blackberries and a subtle cocoa sweetness. These muffins can be served cooled to allow them to set for easier handling and cleaner slicing. They pair well with coffee or tea and are suitable for casual breakfasts or snacks.
To maintain fluffiness, avoid overmixing after adding dry ingredients and ensure fresh leavening agents. Butter, eggs, and milk should be at room temperature to prevent splitting during mixing. Cooling muffins fully before serving helps them retain structure and avoid crumbling.
Ingredients
- ½ cup granulated sugar white, 100g
- ⅓ cup butter at room temperature
- 2 egg
- ¾ cup milk 175ml
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour plain flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda bicarb of soda
- ¼ teaspoon salt
- 1 cup blackberry fresh, 150g
- ½ cup chocolate chips 100g
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
- Use room-temperature butter, eggs, and milk for an even muffin texture.
- Do not overmix batter after adding dry ingredients to keep muffins fluffy.
- Spoon a small amount of batter into muffin cups before folding in blackberries to prevent sinking.
- Ensure baking soda and baking powder are fresh to avoid tough texture.
- Let muffins cool completely before serving to help them set and hold shape.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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