Blueberry Chocolate Muffins
Soft, moist and absolutely delicious muffins made with fresh blueberries and rich chocolate chunks. The perfect bake for any time of day — simple ingredients and beautiful results every single time.
Equipment
- Electric hand mixer
- Muffin pan (6 cavity)
- Muffin liners
- Large mixing bowl
- Spatula
- Sifter
- Wire cooling rack
- Kitchen scale
- Wire hisk
Ingredients
- 125 g 1 cup fresh blueberries
- 100 g 1/2 cup compound chocolate, cut in chunks
- 113 g 1 cup cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 113 g 1/2 cup unsalted butter, softened
- 100 g 1/2 cup fine sugar
- 1 egg (room temperature)
- 60 g 1/4 cup whole milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180 degrees C / 355 degrees F.
- Wash blueberries thoroughly, strain and pat completely dry. Set aside.
- Chop chocolate into rough uneven chunks. Set aside.
- Sift cake flour, baking powder and salt together into a bowl. Set aside.
- Beat softened butter and sugar with electric mixer on medium speed until pale, fluffy and cloud-like — about 3 to 4 minutes. Do not rush this step.
- Add egg and mix until fully incorporated. Scrape down sides of bowl.
- Add dry ingredients in two batches alternating with milk. Fold gently with spatula only — no mixer from here.
- Add vanilla extract. Fold until just combined and no dry flour is visible.
- Fold in blueberries gently, then chocolate chunks.
- Fill 6 muffin liners three quarters full. Press extra chocolate chunks and blueberries on top of each.
- Bake at 180 degrees C for 30 minutes until golden on top. Test with toothpick inserted in centre — should come out clean.
- Cool on wire rack for at least 15 minutes before serving.
Video
Notes
NOTES / TIPS
- Always use cake flour — it gives a much softer, more tender crumb than all-purpose flour
- Butter and egg must be at room temperature before you start
- Dry your blueberries completely — any moisture affects the texture
- Do not overmix once flour goes in — fold gently and stop when you no longer see dry flour
- Press extra chocolate chunks and blueberries on top before baking for a beautiful bakery finish
- Store in airtight container — 2 days room temperature, 5 days refrigerated
- Reheat in microwave for 15 seconds and they taste freshly baked