Blackberry and Chocolate Chip Muffins
These soft & moist muffins are homemade Blackberry Muffins made with fresh or frozen blackberries perfect for breakfast, tea time or a snack.
A few tips to make muffins; after adding flour, avoid over-mixing that prevent from swelling. My other advice, use butter to make tasty and use oil to make moist, so use them together. In the same way use both milk and yoghurt. Milk helps to swell well and also moist, yoghurt helps muffins more thicker and consistency. You can add a ramekin filled with warm water to keep the muffins moist during the bake.
Prep time: 30 minutes
Bake time: 25-30 minutes
Serve: 12 muffins
INGREDIENTS:
2 eggs (room temperature)
270 gr flour
30 gr corn starch
130 gr granulated sugar
120 ml milk (room temperature)
60 ml vegetable oil
40 gr butter (melted)
30 gr yoghurt (room temperature)
1 packet baking powder
¼ tsp baking soda
1 tsp vanilla extract
¼ tsp salt
1 lemon zest
1 tbsp lemon juice
200 gr blackberries (fresh or frozen)
50 gr chocolate chips
For Streusel:
2 tbsp flour
2 tbsp light brown sugar
1 tbsp butter (cold)
½ tsp ground cinnamon
¼ tsp baking powder
A pinch of salt
INSTRUCTIONS:
Preheat oven to 180C/356F
Stir dry ingredients; sifted flour, corn starch, baking powder, baking soda and salt in a bowl then set aside.
To make streusel in a food processor, pulse together flour, cold butter, light brown sugar, cinnamon, salt, baking powder. Rub it for a few second with your fingers and keep in a fridge to use for final touches.
Beat well the eggs and sugar in other bowl.
Add melted butter and liquid oil by whisking on medium-low speed.
Pour the milk and put the yoghurt.
Put the lemon zest & juice and vanilla extract.
Fold wet ingredients into dry ingredients with offset spatula. Do not overmixing.
Put the chocolate chips and fruits into batter and fold just for a few second. In this stage before adding the fruits, sprinkle some flour over them to help prevent them from sinking during baking.
Spoon batter into prepared muffins tins, filling max ¾ of each cup.
Finally, cover top of each muffins with streusel.
Bake for until golden about 25-30 minutes.
Bon Appetit…