Streusel Chocolate Chip Blueberry Muffins
User Reviews
4.9
102 reviews
Excellent
Streusel Chocolate Chip Blueberry Muffins
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Streusel Topped Blueberry Chocolate Chip Muffins, these fast, easy and delicious muffins are the perfect snack, breakfast treat or dessert.
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Ingredients
BLUEBERRY CHOCOLATE CHIP MUFFINS
- ½ cup butter (melted)
- ¾ cup granulated sugar
- 1 cup sour milk* (room temperature)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 pinch salt**
- ¾ cup fresh or frozen blueberries (thawed)
- ½ cups mini semi-sweet chocolate chips
For room temperature ingredients, remove from the fridge 45-60 minutes before using.
*To make sour milk add 1 tablespoon lemon juice to 1 cup measure and top off with milk, let sit for about 10 - 15 minutes.
**If you use unsalted butter then add ¼ teaspoon of salt.
STREUSEL TOPPING
- 1 cup all purpose flour
- ⅔ cup granulated sugar
- ½ cup butter (melted)
- ⅓ cup mini or regular chocolate chips (I used semi-sweet)
Instructions
- Pre-heat oven to 375F (190C). Grease and flour well a 12 cup muffin pan.
- In a medium pot over medium heat melt the butter, remove from the heat and let cool slightly, add the sugar, sour milk, egg and vanilla and whisk until combined well.
- Gently stir in the flour and soda, just until combined, about 15-16 stirs. Remember do not over combine. The batter will be lumpy. Then gently fold in the berries and chocolate chips.
- Fill the muffin tin with the batter almost to the top. Top with the streusel mixture, bake 25-30 minutes, (check for doneness with a toothpick).
- Let the muffins cool 10-15 minutes, before removing from the pan to a wire rack to cool completely. Enjoy!
STREUSEL TOPPING
- In a medium bowl mix together the flour and sugar add the melted butter and stir with a fork until mixture resembles small crumbs (the size of peas), stir in chocolate chips.
Notes
- Remember don’t overmix the batter. Over-mixing the batter can make the muffins tough and they may not bake as evenly.
- Cupcake liners are not required for this recipe. Simply grease and flour your muffin pan well before adding the batter. You can, however, use liners if you like. Liners make removal easy, and they also come in different colors, which can be nice to use to coordinate if you have a special event.
- Let the muffins cool completely then store in an airtight container or bag, store them at room temperature. Muffins should last up to 2-3 days or 7 days in the fridge.
- Freshly baked completely cooled muffins can also be stored in the freezer, be sure to place in an air tight container or freezer bag. They will keep up to 3 months.
Nutrition Information
Show Details
Calories
446kcal
(22%)
Carbohydrates
58g
(19%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Cholesterol
57mg
(19%)
Sodium
245mg
(10%)
Potassium
128mg
(4%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
545IU
(11%)
Vitamin C
0.9mg
(1%)
Calcium
46mg
(5%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 57mg | 19% |
| Sodium | 245mg | 10% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
102 reviews
Excellent
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