Chocolate Chip Blueberry Muffins
These simple Chocolate Chip Blueberry Muffins are fluffy, moist, and eggless! Loaded with fresh blueberries and delicious chocolate chips and topped with a homemade streusel, these make a great breakfast, dessert, or snack!
Servings: 10 muffins
Calories: 340kcal
Ingredients
Chocolate Chip Blueberry Muffins
- 250 g flour cake or all-purpose (2 cups)
- 2½ tsp. baking powder
- ¼ tsp. salt
- 60 mL vegetable oil (¼ cup)
- 200 g granulated sugar (1 cup)
- 180 g low-fat, plain Greek yogurt or any plain, low-fat yogurt (¾ cup)
- 60 mL milk semi-skimmed or whole (¼ cup)
- 190 g blueberries fresh or frozen (1 cup)
- 60 g dark chocolate chips (approx ⅓ cup)
Streusel Topping (Optional)
- 3 tbsp. unsalted butter melted
- 30 g flour all purpose (¼ cup)
- 1½ tbsp. granulated sugar
- 1½ tbsp. light brown sugar
Instructions
- Sift and mix flour, baking powder, and salt in a medium-sized bowl and set aside.
- Place vegetable oil and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer). Mix on medium speed until combined.
- Add Greek yogurt and mix for 1-2 minutes until well-combined.
- Slowly add dry ingredients in two parts, alternating with milk and mix until just combined. Do not over mix.
- Fold in blueberries and chocolate chips using a spatula and cover and transfer muffin batter to refrigerator for at least 30 minutes (up to overnight). Batter will be slightly thick.
- In the meantime, prepare streusel topping: Melt butter in a microwave-safe bowl. Add sifted flour, granulated and brown sugar and whisk to combine until streusel crumbs form.
- Once batter is chilled, preheat oven to 220°C (428F) and line a muffin tin with muffin liners (or lightly spray with oil).
- Divide batter between muffin pan, filling all the way to the top for a large muffin or ¾ full for a smaller muffin (you should have 10-12 muffins). Top each muffin with 1-2 tsp. of streusel topping.
- Bake for 8 minutes at 220°C (428F). Without opening the oven, decrease the temperature to 175°C (350F) and bake for another 8-12 minutes, until a skewer inserted into the center comes out clean. Baking time depends on muffin size and oven.
- Allow to cool for 5-10 minutes in muffin pan, then transfer to a cooling rack to cool completely.
Nutrition
Calories: 340kcal | Carbohydrates: 53g | Protein: 6g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 197mg | Potassium: 96mg | Fiber: 1g | Sugar: 29g | Vitamin A: 138IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 2mg