The secret to these super moist and not too sweet muffins is the labne yogurt. It's a thick and rich yogurt previously only found in specialty stores (Persian markets) but is now carried in most markets. Topping the muffins with Turbinado Sugar for sparkle and sweet crunch is a must. (I do tend to just eat the tops!)
The secret to these super moist and not too sweet muffins is the labne yogurt. It's a thick and rich yogurt previously only found in specialty stores (Persian markets) but is now carried in most markets. Topping the muffins with Turbinado Sugar for sparkle and sweet crunch is a must. (I do tend to just eat the tops!)
Preheat oven to 425 degrees and spray muffin tin with cooking spray.
In a large mixing bowl, combine flour, baking soda, baking powder and salt. Set aside.
In a medium mixing bowl, whisk together butter, eggs, and oil until well combined. Then add milk, vanilla extract, and yogurt, sugar and further combine.
Pour wet ingredients into dry and using a spatula, fold ingredients together. You'll have a thick batter. Avoid over mixing. Once combined, fold in the blueberries and chocolate chips.
Fill each muffin cup to the top with the batter and sprinkle coarse sugar on top. Bake at 425 degrees for 5 minutes and then reduce oven temp to 350 degrees for an additional 15-20 minutes. Insert a toothpick to check for doneness. If it comes out clean, it's done. (Internal temp should be around 200 degrees if using an instant-read thermometer.)
Let muffins cool in pan for 10-15 minutes before digging in. Go ahead, slather on some soft whipped honey butter and enjoy!
Muffins can be stored covered at room temp for about 5 days, or in the fridge for about 7 days. They freeze great too!
Ingredients
Directions
Preheat oven to 425 degrees and spray muffin tin with cooking spray.
In a large mixing bowl, combine flour, baking soda, baking powder and salt. Set aside.
In a medium mixing bowl, whisk together butter, eggs, and oil until well combined. Then add milk, vanilla extract, and yogurt, sugar and further combine.
Pour wet ingredients into dry and using a spatula, fold ingredients together. You'll have a thick batter. Avoid over mixing. Once combined, fold in the blueberries and chocolate chips.
Fill each muffin cup to the top with the batter and sprinkle coarse sugar on top. Bake at 425 degrees for 5 minutes and then reduce oven temp to 350 degrees for an additional 15-20 minutes. Insert a toothpick to check for doneness. If it comes out clean, it's done. (Internal temp should be around 200 degrees if using an instant-read thermometer.)
Let muffins cool in pan for 10-15 minutes before digging in. Go ahead, slather on some soft whipped honey butter and enjoy!
Muffins can be stored covered at room temp for about 5 days, or in the fridge for about 7 days. They freeze great too!