Despite the fact that I have finals this week and one tomorow morning at 8AM that I haven't completely studied for yet, I find much more joy in making a muffin than I do in studying for a Sociology of Law test, regardless of which may be more important. So since on livejournal's community bakebakebake the current contest for the month is to use berries in a baked good, I decided to make something that I could submit! I also of course wanted to create something my picky housemates would eat, so I had to make sure the baked good I chose wasn't too fruity, because these college students tend to really just enjoy boxed mixes of brownies and cupcakes. So I have to respect that if I want them to eat my yummies or else I'd be really fat. That's the one nice thing about being home with my parents as opposed to being at school.. My parents have a palate for things that aren't necessarily death by chocolate combinations.
Anyway, I found this specific recipe from Sarah at Cupcake Muffin, though she actually got this recipe from Bake or Break. I was pretty sure this was the right thing to bake for my group of friends since it combined a berry with something pretty overwhelmingly chocolatey. And of course, since I am such a nice soul I also threw together a batch of these without the blueberries and with only the chocolate. I will not be at all surprised if they are gone before I wake up tomorrow craving one, because that's how things in this house work.
Blueberry-Chocolate Chip Muffins
1 1/2 cup flour
1/3 cup white sugar
1/4 cup brown sugar (packed)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
2 eggs, whisked
1/2 cup milk
1/2 cup buter, melted and cooled
1 tsp vanilla extract
ADD-INS - your discretion
3/4 cup blueberries
1/4 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1. Preheat oen to 375 degrees and grease one muffin tin.
2. Whisk together the dry and wet ingredients in separate bowls. Then combine and stir together until just combined. Stir in the add-ins gently.
3. Divide batter between muffin cups and bake 20-22 minutes.
NOTES: Even though I went to the grocery store this morning to get the blueberries and the chocolate, I was under the impression we had vanilla extract in the house. Of course we didn't and when I was going to mix the wet ingredients together I came to that realization. After a quick sweep of our pantry I found some almond extract, which I replaced for the vanilla. It gave the muffins a mild nutty flavor which is actually quite enjoyable! I really like the almond flavoring and would probably make it with the almond again and not do vanilla.