These taste just like a pancake, and now you don't have
to choose between chocolate chip or blueberry!
Ingredients:
- ½ cup melted butter
- 1 cup granulated sugar
- 2 large eggs, room temp
- ½ cup buttermilk, room temp
- 1 teaspoon vanilla
- ¼ cup greek yogurt, room temp (I used 2%.)
- 2 cups all-purpose flour (spooned, not packed)
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 cup fresh blueberries tossed in 1 teaspoon flour
- ½ cup chocolate chips, mini or regular-sized
Directions:
- Preheat oven to 375 F. Grease 12 muffin cups, or line with paper. (These are my fave liners.)
- Place melted butter, sugar, eggs, buttermilk, vanilla, and yogurt in a medium size bowl and whisk. Add flour, salt, and baking powder, and stir until just combined. DO NOT OVER MIX!!!
- Toss blueberries in 1 teaspoon of flour. Gently fold blueberries and chocolate chips into muffin batter.
- Put ¼ cup muffin batter into each muffin cup. (This scoop is the best!) Top with turbinado sugar.
- Bake for 24-28 minutes or until lightly golden brown on top.
- Let them cool about 10 minutes before removing from the pan. These muffins will stay fresh for a few days in a sealed container or are perfect for freezing in individual bags to pull out whenever.
*www.thesaltedsweets.com