Ingredients:

  • 250g (2 cups) All-purpose flour
  • 30g (2 tbsp) Granulated sugar
  • 15g (1 tbsp) Baking powder
  • 3g (½ tsp) Fine sea salt
  • 300ml (1 ¼ cups) Whole milk, room temperature
  • 1 Large egg, beaten
  • 56g (4 tbsp) Unsalted butter, melted and cooled
  • 5ml (1 tsp) Pure vanilla extract
  • 75g (½ cup) Fresh blueberries
  • 45g (¼ cup) Mini chocolate chips

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and sea salt to aerate and remove lumps.
  3. In a separate bowl, whisk the whole milk, beaten egg, melted butter, and vanilla extract until fully emulsified.
  4. Create a well in the center of the dry ingredients and pour in the liquid mixture. Fold gently with a spatula until just combined, being careful not to overmix—small lumps in the batter are acceptable.
  5. Generously grease a 12-cup standard muffin tin with butter or non-stick spray. Using a 1/4 cup scoop, fill each well approximately 2/3 full.
  6. Drop fresh blueberries or mini chocolate chips directly onto the top of the batter in each muffin well.
  7. Bake in the preheated oven for 15 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.