Streusel Chocolate Chip Blueberry Muffins
User Reviews
4.9
Streusel Chocolate Chip Blueberry Muffins
Description
Streusel Chocolate Chip Blueberry Muffins blend blueberries and mini chocolate chips into a moist batter made with melted butter, sugar, sour milk, and a pinch of baking soda. The batter is mixed gently to remain lumpy, preventing a tough texture, then poured into a muffin pan and topped with a crumbly streusel made from flour, sugar, melted butter, and extra chocolate chips. Baking at 375°F for 25-30 minutes produces muffins with a tender crumb beneath a sweet streusel crust. The streusel topping lends a crunchy texture and added chocolate flavor.
The muffins are best cooled about 15 minutes before removing from the pan. They pair well with coffee or tea as a snack or breakfast treat. They can be stored at room temperature in airtight containers for several days or refrigerated up to a week. Freezing is also an option, keeping them fresh for up to three months.
To maintain the tender muffin texture, avoid overmixing the batter. Using a well-greased and floured pan prevents sticking when not using liners. The recipe accommodates fresh or thawed frozen blueberries and uses mini chocolate chips for even distribution.
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 Blueberry fresh or frozen, thawed
- ½ cups chocolate chips mini, semi-sweet
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 chocolate chips mini or regular, 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
- Avoid overmixing the batter to keep muffins tender and bake evenly.
- Linings are optional; greasing and flouring the pan works for easy removal.
- Cool muffins completely before storing in an airtight container at room temperature for 2-3 days or refrigerate up to 7 days.
- Freeze cooled muffins wrapped airtight for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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