1 cupblueberries tossed in 1 teaspoon flourfresh preferred, but frozen work too
½cupchocolate chipsI love mini chips for muffins
2tablespoonturbinado sugarfor sprinkling on top of the muffins
Preheat oven to 375 F. Grease 12 muffin cups, or line with paper.
Place melted butter, sugar, eggs, buttermilk, vanilla and yogurt in a medium size bowl and whisk. Add flour, salt and baking powder and stir until just combined. DO NOT OVER MIX!!!
Toss blueberries in 1 teaspoon of flour. Gently fold blueberries and chocolate chips into muffin batter.
Put ¼ cup muffin batter into each muffin cup. Top with turbinado sugar.
Bake for 24-28 minutes, until lightly golden brown on top.
Let them cool about 10 minutes before removing from the pan.
You can use fresh or frozen blueberries for this recipe, frozen tend to die the batter a light blue color from the bleeding of the fruit.These muffins will stay fresh for a few days in a sealed container, or are perfect for freezing in individual bags to pull out whenever.Can also make 6 jumbo muffins.I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.