Muffins(blueberry, Chocolate, Chips) Recipe
Ingredients
For the Base Muffin Batter:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup granulated sugar
½ cup unsalted butter (melted)
2 large eggs
1 teaspoon vanilla extract
¾ cup milk
For Blueberry Muffins:
1 cup fresh or frozen blueberries
1 tablespoon flour (to coat blueberries)
For Chocolate Muffins:
¼ cup unsweetened cocoa powder
½ cup semi-sweet chocolate chunks
For Chocolate Chip Muffins:
¾ cup chocolate chips
Step 1: Preheat the Oven
1. Preheat your oven to 375°F (190°C).
2. Line a 12-cup muffin tin with paper liners or grease it lightly.
Step 2: Prepare the Base Batter
1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, mix the melted butter, eggs, vanilla extract, and milk.
3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing to keep the muffins light and fluffy.
Step 3: Customize the Batter
For Blueberry Muffins:
1. Toss the blueberries in 1 tablespoon of flour to prevent sinking.
2. Gently fold the blueberries into ⅓ of the batter.
For Chocolate Muffins:
1. Add cocoa powder and chocolate chunks to another ⅓ of the batter.
2. Mix until fully incorporated.
For Chocolate Chip Muffins:
1. Stir the chocolate chips into the remaining ⅓ of the batter.
Step 4: Fill the Muffin Tin
1. Spoon the respective batters into the prepared muffin cups, filling each about ¾ full.
Step 5: Bake the Muffins
1. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
Tips
Use fresh, seasonal blueberries for the best flavor.
For extra chocolaty muffins, sprinkle some chocolate chips on top before baking.
Muffins can be stored in an airtight container for 2–3 days or frozen for longer storage.
Enjoy your freshly baked muffins!