Jumbo Blueberry Chocolate Chip Muffins are the perfect blend of sweet and savory, making them an irresistible treat for any time of day. As I take a bite of these delightful muffins, I am reminded of lazy Sunday mornings spent in the kitchen, where the aroma of fresh blueberries and melting chocolate fills the air. This recipe not only satisfies my sweet tooth but also brings a sense of nostalgia, as it has been a family favorite for generations.
People love Jumbo Blueberry Chocolate Chip Muffins for their delightful combination of flavors and textures. The juicy blueberries burst with sweetness, while the rich chocolate chips add a decadent touch. Plus, their jumbo size makes them perfect for sharingor for indulging all by yourself! Whether enjoyed with a cup of coffee or as a quick breakfast on the go, these muffins are a convenient and delicious option that everyone can appreciate. Join me in creating these scrumptious treats that are sure to become a staple in your home!
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (or frozen, if out of season)
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coarse sugar (for topping, optional)
Preparing the Batter
- Preheat your oven to 375°F (190°C). This is an important step to ensure that your muffins rise beautifully and bake evenly.
- Line a muffin tin with paper liners or grease it with non-stick spray. I prefer using liners for easy cleanup and to keep the muffins from sticking.
- In a large mixing bowl, combine the dry ingredients: 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk them together until they are well mixed. This helps to aerate the flour and evenly distribute the leavening agents.
- In another bowl, melt 1/2 cup of unsalted butter. Let it cool slightly before adding the wet ingredients. Once cooled, add 2 large eggs, 1 cup of buttermilk, and 1 teaspoon of vanilla extract. Whisk these together until they are fully combined. The mixture should be smooth and creamy.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together. Be careful not to overmix; its okay if there are a few lumps. Overmixing can lead to dense muffins, and we want them to be light and fluffy!
Adding Blueberries and Chocolate Chips
- Now its time to add the star ingredients! Gently fold in 1 1/2 cups of fresh blueberries and 1 cup of semi-sweet chocolate chips. If youre using frozen blueberries, theres no need to thaw them; just toss them in straight from the freezer. This will help prevent them from bleeding into the batter and turning it blue.
- Once the blueberries and chocolate chips are evenly distributed, its time to fill the muffin tins. Using a large ice cream scoop or a measuring cup, fill each muffin cup about 3/4 full. This will allow room for the muffins to rise without overflowing.
Baking the Muffins
- If you like a little extra crunch on top, sprinkle 1 tablespoon of coarse sugar over the filled muffin cups. This adds a delightful sweetness and texture to the tops of the muffins.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on them after the 20-minute mark. Youll know theyre done when the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs.
- Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. This allows them to set a bit before transferring them to a wire rack.
- After 5 minutes, carefully remove the muffins from the tin and place them on a wire rack to cool completely. This step is crucial to prevent them from becoming soggy on the bottom.
Storing and Serving
- These jumbo blueberry chocolate chip muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them. Just wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
- To reheat, simply pop them in the microwave for about 15-20 seconds or let them thaw at room temperature. You can also warm them in
Conclusion:
In summary, these Jumbo Blueberry Chocolate Chip Muffins are an absolute must-try for anyone who loves a delightful blend of flavors and textures. The combination of juicy blueberries and rich chocolate chips creates a mouthwatering experience that is perfect for breakfast, brunch, or even a sweet afternoon snack. Plus, the jumbo size means you can enjoy a satisfying treat that feels indulgent without being overly sweet. For serving suggestions, I recommend pairing these muffins with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness. You can also experiment with variations by adding nuts, such as walnuts or pecans, for a delightful crunch, or swapping out the blueberries for raspberries or strawberries to suit your taste. The possibilities are endless! I encourage you to give this recipe a try and experience the joy of baking these Jumbo Blueberry Chocolate Chip Muffins in your own kitchen. Once youve made them, Id love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your delicious creations. Lets spread the love for these muffins together! Happy baking! Print
Jumbo Blueberry Chocolate Chip Muffins: The Ultimate Recipe for a Delicious Treat
- Total Time: 40 minutes
- Yield: 12 muffins
Description
Indulge in these delightful jumbo blueberry chocolate chip muffins, bursting with fresh blueberries and rich chocolate chips. Perfect for breakfast or a sweet snack, these muffins are light, fluffy, and easy to make!
Ingredients
- blueberries
- raspberries
- chopped strawberries
- whole wheat flour
- all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a muffin tin by greasing it or lining it with muffin liners.
- In a large bowl, mix together the dry ingredients: flour, sugar, baking powder, and salt.
- In another bowl, whisk together the wet ingredients: eggs, milk, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries and chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
Notes
- Feel free to substitute the blueberries with other fruits like raspberries or chopped strawberries if desired.
- For a healthier option, you can use whole wheat flour instead of all-purpose flour.
- Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife to avoid dense muffins.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
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