Ingredients:

  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • ½ tsp (3g) salt
  • 1 cup (240ml) whole milk
  • ½ cup (115g) melted unsalted butter, cooled slightly
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) fresh blueberries
  • ¾ cup (130g) semi-sweet chocolate chips

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a standard 12-cup muffin pan with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a separate small bowl, toss the fresh blueberries and semi-sweet chocolate chips with a pinch of the flour mixture until lightly coated.
  4. Whisk together the whole milk, melted butter, egg, and vanilla extract until the mixture is smooth and pale.
  5. Pour the wet ingredients into the dry base and fold gently with a rubber spatula just until no more streaks of dry flour remain; do not overmix.
  6. Gently fold in the floured blueberries and chocolate chips until evenly distributed.
  7. Spoon the batter into the muffin cups, filling them nearly to the top.
  8. Bake at 425°F for 5 minutes, then lower the oven temperature to 375°F (190°C) and bake for an additional 15 minutes, or until a toothpick inserted into the center comes out clean.