Soft Vanilla Muffins With Blueberries or Chocolate Chips

These are simple, soft vanilla muffins that work just as well with blueberries as they do with chocolate chips. No mixer, no drama, and no need to pretend muffins are a personality test.

Vanilla Muffins With Blueberries or Chocolate Chips

Yield: About 12 muffins Prep time: 10 minutes Bake time: About 20 minutes

Ingredients

250g all-purpose flour

12g baking powder

1g kosher salt

150g sugar

2 large eggs

5g vanilla extract

100g neutral oil

240g milk

150g fresh or frozen blueberries, not thawed if frozen

or

170g dark, milk, or white chocolate chips

Instructions

Prepare oven and pan: Preheat the oven to 180°C. Line a 12-cup muffin tin with paper liners or grease the cups lightly.

Mix dry ingredients: In a large bowl, combine the flour, baking powder, salt and sugar.

Mix wet ingredients: In a separate bowl, whisk together the eggs, vanilla extract, oil and milk until smooth.

Make the batter: Pour the wet ingredients into the dry ingredients and mix gently, just until the batter comes together. Do not overmix.

Add filling: Fold in the blueberries or chocolate chips. If using blueberries, toss them first with 1 tsp flour to help keep them evenly distributed in the batter.

Fill pan: Divide the batter between the muffin cups, filling each about three-quarters full.

Bake: Bake for about 20 minutes, until the muffins are puffed, lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a rack.

Tip

For blueberry muffins, frozen berries should go in straight from the freezer. Thawing them first makes them bleed into the batter.