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©2019 ADELAIDE BAKES

Bakery style blueberry and chocolate chip muffins

May 1, 2017

 

 

Don't you just love the smell of freshly baked muffins?

 

There is something so tempting about them, honestly, a batch just doesn't last long in my house. And they are perfect too, especially with the crumb topping adding an extra element of yum! Seriously, how good are crumb toppings?

 

So, with some cooler weather setting in here in Adelaide I thought it was the perfect time to get my muffin on. 

 

The muffin recipe itself is simple, so quick and takes just two bowls. I had some pastry left over in my fridge so making the crumble topping took me no extra time. If you don't happen to have spare pastry just laying around in your fridge the crumble is a little extra work, but so deliciously worth it!

 

 

 

This muffin mix can also be used as the basis for any flavour combinations. the flavours could be endless, I love using up whatever i have in the house, ripe bananas, frozen berries, apples, dates, walnuts are usually staples. I had two bags of Callebaut choc callets with about a handful of chocolate left in each, one milk and one white choc, so I used them both in this recipe, but you can add what ever you like.

 

Muffin Recipe (makes 12)

 

1 cup self raising flour

1/2 cup plain flour

1/4 teaspoon baking powder

1/2 cup castor sugar

1/4 cup brown sugar

1/2 teaspoon salt

3/4 cup chocolate chips of your choosing

1 cup frozen blueberries

2 extra large eggs

2/3rds cup buttermilk

1/3rd cup vegetable oil

1 teaspoon vanilla extract or essence

 

 

Method

 

Preheat oven to 160 degrees C

 

Line a muffin pan with muffin papers

 

Combine all dry ingredients in one bowl and stir together with a whisk or spatula to combine evenly and break up any lumps, add the chocolate chips and frozen blueberries to the dry mix and stir to coat in four, this will help the fruit and chocolate stay evenly distributed within the batter rather than sinking to the bottom

 

In another bowl combine the eggs, vanilla, buttermilk and oil and whisk together until completely emulsified

 

 

 

 

Pour the egg mixture straight into dry ingredients and stir briefly until everything is just combined. This should take less than a minute to do. The less you can agitate this mixture the fluffier and softer your muffins will be as the gluten won't have a chance to develop

 

Use an ice cream scoop to dollop even amounts of batter into paper muffin cases.