Blueberry Chocolate Chip Muffins
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 muffins
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Calories
243 kcal
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Course
Breakfast
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Cuisine
International
Blueberry Chocolate Chip Muffins
Description
These muffins bring together a classic blend of ingredients with an orange twist added through zest and juice to brighten the flavor. The dry mix of flour, sugar, baking powder, baking soda, and salt is blended with a mixture of yogurt, eggs, vanilla, and orange juice, resulting in a tender batter.
Blueberries, fresh or frozen, are tossed in flour to prevent sinking and gently folded in with chocolate chips, ensuring even distribution. The muffins bake at 375°F to a golden finish, with a moist interior that showcases the bursts of blueberry and melted chocolate tucked inside.
Serving these muffins warm highlights their soft texture, while cooling enhances their ability to slice and store. They work well as breakfast treats or afternoon snacks, pleasing with their balance of fruity and chocolate flavors.
Frozen blueberries can add moisture as they thaw; keeping them frozen until use helps avoid excessive color bleed. Avoid over-mixing the batter to maintain a fluffy texture.
Ingredients
- 2 cups all-purpose flour 250 grams plus one tablespoon
- ½ cup granulated sugar 100 grams
- 2 tablespoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- orange zest of one small
- 1 cup low-fat yogurt
- 2 egg
- 1 teaspoon vanilla extract
- orange about 2 tablespoons, juice of one small
- ½ cup unsalted butter melted, 1 stick or 113 grams
- ½ cup blueberries fresh or frozen
- ½ cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the 2 cups of flour, sugar, baking powder, baking soda, salt, and orange zest.
- In a medium bowl, combine the yogurt, eggs, vanilla extract, and orange juice and whisk until smooth.
- Pour the wet ingredients from the bowl and the melted butter into the dry ingredients and stir just until all visible flour has been stirred in. Do not over-mix.
- Toss the blueberries in the extra tablespoon of flour, and then gently fold the blueberries and chocolate chips into the muffin mixture.
- Use a large cookie scoop or spoon to divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the muffin pan for 10 minutes before serving, or transfer them to a wire rack to cool completely.
Notes
- Fresh or frozen blueberries can be used; keep frozen until just before mixing to reduce color bleeding.
- Avoid over-mixing the batter to maintain a tender crumb using the muffin method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 358mg | 15% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 170mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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