Mmmuffins. When I worked and lived in Toronto I used to go to a wonderful bakery actually called mmmuffins. Oh how I loved and love any type of muffin! A nice big cup of coffee and a nice big muffin and there you have my favourite breakfast, well ok, I do love pancakes too. I must say though Italians aren’t big on breakfast they always think North Americans are so exaggerated with their breakfasts, I say they just don’t understand.
My eldest daughter’s arrival back home-made me so happy for many reasons, how I missed her, her beautiful face, her great sense of humour and of course our mutual love of muffins.
These blueberry chocolate chip muffins were perfect for us, she loves blueberries and I just can’t get enough of chocolate. What I love about making muffins is that they are so fast to put together. These blueberry chocolate chip muffins are just sweet enough and they are the sort of last-minute-late-night-anytime-craving-something-sweet recipe that you can put together at the last-minute, and what a bonus when they taste this good.
I made these blueberry chocolate chip muffin in a large six size muffin tin. It brought back some good memories! You could always make 12, personally I wouldn’t make mini muffins because of the blueberries and chocolate chips, you might get too much of them and not enough muffin mix. But it is up to you. However you decide, I hope you like them! Enjoy!
Blueberry Chocolate Chip Muffins
- 1/2 cup butter 125 grams
- 3/4 cups mini semi-sweet chocolate chips 75 grams
- 1 cup sugar 200 grams
- 1 egg lightly beaten
- 1 cup sour milk (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), 250 ml
- 1 teaspoon vanilla 5ml
- 2 cups flour 250 grams
- 1 teaspoon baking soda 5 ml
- 1 cup fresh or frozen blueberries 175 grams, thawed
Pre-heat oven to 375° (190° celsius), Grease a 6 or 12 muffin pan.
In a medium pot over medium heat melt the butter, remove from heat and let cool slightly. Then stir in the sugar,egg, sour milk and vanilla till combined. Then fold in the flour and soda gently, just until combined. Remember do not over blend. Then fold in the berries and chocolate chips.
Fill the muffin tin with the mixture to the top. Bake 30-45 minutes (check for doneness, might need longer for the large muffins, medium maybe 25-30 minutes). Remove immediately from the muffin tin to a wire rack. Let cool. Enjoy!