superior ingredients, with an extensive range of inclusions, fillings and decorations. Thank you. Let the butter cool before you use it. The muffins will just have a faint olive oil flavour. Next place the plain flour, caster sugar, baking powder and salt into another bowl and mix together, before adding the wet ingredients to the dry ones, stirring well. Percent Daily Values are based on a 2,000 calorie diet. Double Chocolate Blueberry Muffins Savory Moments - west NY cocoa powder, salt, buttermilk, pure vanilla extract, fresh blueberries and 6 more Double Chocolate Blueberry Muffins The Missing Lokness Much like my Blueberry Breakfast Smoothie, these muffins are perfect for an indulgent breakfast or snack. I might cut down on the chocolate chips next time but otherwise they are delicious!! Amount is based on available nutrient data. The mixture will be thick and somewhat lumpy. Add comma separated list of ingredients to exclude from recipe. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up. I used 3/4 cup heavy cream (that needed to be used up) and 1/4 cup whole milk instead of the light cream. I got 18 out of this recipe but I guess I have smaller muffin pans because that is pretty typical for me. At Dawn, our muffins are made using authentic American recipes, giving you the best in taste and texture. As an Amazon Associate, I earn from qualifying purchases. They came out wonderfully rich and moist. These muffins are fluffy and moist, bursting with juicy blueberries and don’t require any special equipment. To make these muffins, simply whisk together the flour, baking powder, and salt. This recipe is a keeper! During the summer, fresh berries are perfect, but in the winter, frozen ones work absolutely beautifully. Grease 12 muffin cups or line with paper liners. These Blueberry Chocolate Chip Muffins are moist and fluffy (as well as being a little dense), perfectly infused with vanilla, and stuffed full of juicy blueberries and chocolate chips. Thanks Cheerios for sharing. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition These turned out DRY! https://www.allrecipes.com/recipe/238875/chocolate-chip-and-blueberry-muffins As well as our core range, we also bring out seasonal and occasion led muffin varieties (see our Breakfast Range brochure below) and for those businesses looking at high volume runs we are able to manufacture trendy flavour combinations, all made with Add the buttermilk, vegetable oil, and vanilla extract, and whisk until combined. White Chocolate and Blueberry Muffin Recipe. How did you weigh out your flour? Scrumptious! Beat the butter and caster sugar together until pale and fluffy. Sure thing! Take care not to overwork the mixture. Next time I may cut the sugar to 3/4 cup. ★☆ I added 4 tbsp of butter just in case. Okay. The puff up nicely too. If the berries are defrosted first, you will end up with a soggy muffin mess, as the thawed berries won’t hold their shape during baking. Preheat the oven to 160C. Definitely add this to the family menu shuffle. ★☆ 100 years of Bakery with Seren Charrington-Hollins. 1 cup (100g) whole blueberries, fresh or frozen. Whisk the flour, sugar and baking powder together in a medium mixing bowl. Top 10 Dessert Recipes From Sweet 2 Eat Baking, IMPORTANT: Google Friend Connect (GFC) Subscribers. Beat the egg, and then melt the butter in a pan, or perhaps in the microwave. Ingredients 3 cups (375g) plain/all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 2 large eggs 3/4 cup (150g) caster/granulated sugar 1 cup (240ml) buttermilk* 1/2 cup (120ml) vegetable oil 2 teaspoons vanilla extract 1 cup (100g) whole blueberries… If you’ve got it, then use a container. . Your daily values may be higher or lower depending on your calorie needs. ★☆ Your email address will not be published. Access our industry research, consumer trends, and business tips, without leaving your inbox. If you try this recipe, let us know! I have never combined blueberry and chocolate. I use silicone muffin cups that hold 70ml per cup. Can I freeze these muffins? I get it. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. I made 2 batches one with dark choc and one with milk choc it would seem that the dark choc got the bigger thumbs up (although personally preferred milk!) Learn how your comment data is processed. I always recommend weighing your ingredients out in grams to be completely accurate – measuring cups aren’t entirely accurate. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. 1. Good Food DealReceive a free Graze box delivered straight to your door. Add the dry ingredients in thirds and fold in until just combined – do not overmix. Bummer because the flavor is good. Chocolate Blueberry Muffins Mountain Mama Cooks all purpose flour, pure vanilla extract, kosher salt, blueberries and 9 more Dark Chocolate Blueberry Muffins The Spiffy Cookie butter, brown sugar, baking soda, soy milk, all purpose flour and 8 more So in one batch used heavy whipping cream and in another mixed half whipping with milk honestly the heavy whipping worked better but it may be worth trying half/half? Nutrition information isn’t always accurate. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely. Like most muffins, these are best the day they’re made, BUT these really are perfect if kept at room temperature for a few days. Home » Easy Baking » Easy Blueberry Muffins, Aug 18, 2019• Modified: Aug 17, 2019 • By Deborah Thompson • This post may contain affiliate links • Leave a Comment • About 3 minutes to read this article.• 599 words. For this recipe, any kind of milk works. Our classic muffins weigh in at 80g and come in a light beige coloured tulip muffin case, available in blueberry and double chocolate flavours. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND  INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO! ★☆ Pin it to your Muffin pinboard! I am the baker, recipe developer, writer, and photographer behind Marsha’s Baking Addiction - a food blog based on bringing you delicious and easy dessert recipes. Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. Preheat the oven to 160C. Back to Chocolate Chip and Blueberry Muffins. Beat the egg, and then melt the butter in a pan, or perhaps in the microwave. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled. Method Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Mushroom Our classic mushroom shaped muffins provide that generous overspill around the sides and come at an even generous weight of +130g, in double chocolate, skinny blueberry and lemon injected flavours. Keywords: Muffins, Blueberries, Baking, Brunch, Tag @savvy.bites on Instagram and hashtag it ##savvybites. Mix flour, baking powder, and baking soda together in a bowl.