– 2 ¼ cups All-purpose flour – ¾ tablespoon Baking powder – ½ teaspoon Baking soda – ½ teaspoon Salt – ¼ teaspoon Ground cinnamon – 1 cup White granulated sugar – ¾ cup Mini chocolate chips plus extra to top the muffin – ½ cup Unsalted butter melted and cooled – 2 Large eggs room temperature – ¼ cup Sour cream room temperature – 1 cup Buttermilk room temperature – 2 teaspoon Pure vanilla extract – 1 cup Wild blueberries I used frozen. You can also use fresh. Plus extra to top the muffins. – ½ tablespoon All-purpose flour – Coarse sugar Plus extra to top the muffin
A big bowl should be used to sift the flour. Sugar, baking soda, baking powder, salt, and powdered cinnamon should be added to the mixture here. Put away for later.
1
Melt the butter and mix it with the eggs, sour cream, buttermilk, and vanilla in a different bowl. Put the blueberries and ½ teaspoon of flour in a small bowl and mix them together.
2
Combine wet and dry components. With a rubber spatula, fold the batter. Fold ¾ of the way, then add blueberries. Just blend. Not overmixing the batter is crucial.
3
Wrap the batter with plastic. Be patient for 45 minutes. Heat the oven to 425°F. Use 6 liners in a 12-cup muffin tray. Liners between 12 holes should be separated. Muffins rise better in tins.
4
Scoop batter into 6 liners using a 3 tablespoon cookie scoop. Sprinkle coarse sugar, wild blueberries, and more chocolate chips on top.
5
Bake 5 minutes. Lower the oven to 375°F. Continue baking for 10-12 minutes until a toothpick comes out clean.Wait 10 minutes before cooling the muffins on a rack.
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