Easy 2 Way Muffins (Blueberry - Chocochip)

Easy 2 Way Muffins (Blueberry – Chocochip)

35 mins

Serves 12 nos.

Author: Rajni Ram

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These Muffins are so easy to bake, the prep is easy too. By now you all know that when I choose to bake, it has to be something that is super easy and fuss free.

So here I am giving you a cup cake dough base which you can customize with your favorite add ins and toppings. These are good for breakfast or as a snack for kids snack box . The muffins can be stored in the refrigerator for upto a week and can be warmed in the oven before serving.

In this recipe I have topped them with my homemade Paneer Grapes conserve for the blueberry muffin and creamcheese-chocolate topping for the chocochip muffins. There are no pictures to them as the topping came as an after thought. However, I will share the procedure for the cream cheese icing without pictures. As for the conserve, a separate post for it will follow soon.

This is one such recipe where I have not added wheat flour and stuck to just refined flour. Usually I do only wheat flour or mix of wheat and refined flour.

While you are here please try out my other super easy cake recipes like Blueberry cheese cake, Upsidedown Orange Vanilla cake, Apple tea cake, Nutella fudge brownies, and more…

Ingredients

Plain flour 2.5 cups
Sugar 1 cup
Baking powder 3 tsp
Baking soda 1 tsp
Salt 2 pinches
Buttermilk 1cup
Oil ( any unflavored oil) 4 tbsp
Butter melted 50 gm ( if using salted skip the salt)
Vanilla essence 1 tsp
Eggs 2 ( refer notes)
Blueberries 125 gms
Chocochips 50 gm

In a bowl put in all the dry ingredients, that is flour, sugar, baking powder, baking soda and salt and whisk.
In another bowl put in all the wet ingredients, that is the buttermilk, oil, butter, eggs and the vanilla essence and whisk. Preheat oven to 180 C.
Now slowly add the wet ingredients into the dry ingredients little by little. Combine nicely with a spatula no beater required. Now divide the dough into 2 equal halves.
Add Blueberries to one half. Mix it in with very light hands. To another half add chocochip, stir it in light. Scoop the dough into muffin tins lined with muffin liners. Bake at 200 C for 20 minutes. Insert a skewer to check for doneness. Transfer the muffins into a tray to cool.
To top the Blueberry muffins use a fruit conserve, preferably berryish and for the chocochip muffins any chocolate icing will do. To follow my style procedure for cream cheese chocolate icing is given above. This step is totally options. The muffins taste just as great even without the toppings.

In a bowl put in all the dry ingredients, that is flour, sugar, baking powder, baking soda and salt and whisk.

In another bowl put in all the wet ingredients, that is the buttermilk, oil, butter, eggs and the vanilla essence and whisk. Preheat oven to 180 C.

Now slowly add the wet ingredients into the dry ingredients little by little. Combine nicely with a spatula no beater required. Now divide the dough into 2 equal halves. Add Blueberries to one half. Mix it in with very light hands. To another half add chocochip, stir it in light. Scoop the dough into muffin tins lined with muffin liners. Bake at 200 C for 20 minutes. Insert a skewer to check for doneness. Transfer the muffins into a tray to cool. Enjoy these homemade muffins with your favourite beverage.

For Cream cheese icing : in a bowl add 75 gm of cream cheese, 1/2 cup of icing sugar, 2 tbsp cocoa powder, and beat until smooth using an electric beater. The mixture to be smooth and thick and not thin or watery. Use this to top the muffin and enjoy. ( This step is optional and there are no pictures to this step)

Notes:

I usually use Olive oil for baking, coconut oil or even refined oil work well.
While baking the eggs should always be at room temperature. It’s also recommended to have all ingredients at room temperature.
Unless a recipe demands chilled butter, always use melted butter for baking.