Let’s kickstart our weekends a little bit early!
I don’t know about you, but one of my favorite things to do on a lazy weekend morning is to bake. Especially with Kieran. He looooves to help with certain recipes, and muffins are probably his favorite thing for us to make together. There are so many steps in muffin recipes that he can help with.
Baking is one of those things that relaxes me. Well, cooking in general relaxes me. I adore it. Just in case you haven’t been paying attention, haha.
So often I get the question “How do you do the blog on top of everything else? You have two kids, a husband, a job, and a house to take care of. What’s your secret?!”
There is no secret! I simply love cooking and baking, and this blog serves a huge purpose for me: it’s my creative outlet. It’s somewhere I can share this huge but everyday aspect of my life with all of you. I cook something every day, and I bake something at least once a week. I share these things with the real people in my life, and I love sharing them with you all too.
This blog is just like anything else in life: I choose to make it a priority. I simply wouldn’t do it if I didn’t absolutely love it. The two full baskets of unfolded laundry sitting in my dining room right now? That’s a different story. Worst chore on earth, in my opinion. Does it take anyone else a week to fold a basket of clean clothes? Just me?
So, when Kieran begs to make muffins on a random Sunday morning, I almost always indulge him (and myself).
Let’s talk muffins!
I know I say this every time, but these might be the best muffins I’ve made yet. They’re super fluffy and moist (sorry if you hate that word), sweet and buttery, and a little bit indulgent thanks to chocolate chips and streusel!
These, for the record, are not “lightened up” in any way, shape, or form. We are going full throttle here, people. No yogurt, fruit purees, or whole wheat flours will be found in this recipe. It’s all butter, sugar, and carbs. Just the way weekend muffins SHOULD be.
I have been buying blueberries like crazy lately. They’re starting to get really fabulous, and when I saw a giant carton on sale for $6, I went for it. The first thing on my blueberry agenda: muffins.
Blueberry muffins are one of Dan’s favorite breakfast treats. I have to agree with him. Who doesn’t love a blueberry muffin?! As I was daydreaming about baking these beauties up and surprising him, it occurred to me that they would probably taste pretty darn good with some chocolate thrown into the mix.
Berries and chocolate go together SO well, after all. My mind was made up.
As Kieran and I made these, I thought to myself how much I love streusel on muffins. Again, within seconds, my mind was made up. Streusel was happening.
The result? The best muffins to come out of my kitchen yet. Truly. The combination of flavors here is something special, and the crumbly, buttery streusel topping makes me weak in the knees.
I wasn’t even planning on sharing these on the blog. These were just a regular recipe/morning activity with my four-year-old. I wasn’t expecting them to be so delicious.
One bite in, and I said to Kieran “Mommy is going to make these for her blog friends.” He nodded along, chocolate crumbs and blueberry juice smeared on his sweet face, “OK, Mommy.” He was in muffin bliss. I could have told him there was broccoli (his veggie nemesis) secretly baked into the muffin he was oh-so-passionately devouring in that moment, and I don’t think it would have stopped him for a second.
I’m telling ya: THESE ARE GOOD.
I HAD to share them here. I couldn’t deprive all of you this amazing but simple recipe. Muffins are EASY. I promise.
And they’re pretty much foolproof when blueberries, chocolate, and hunks of streusel are involved. Pinky promise.
Your weekend needs these!
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 stick unsalted butter, at room temperature
1 cup sugar
2 large eggs
2 tablespoons canola or grapeseed oil (any neutral oil will work)
2 teaspoons vanilla bean paste (or extract)
½ cup whole milk
1½ cups fresh or frozen blueberries (if using frozen, do not defrost)
⅔ cup semisweet chocolate chips
1 cup all-purpose flour
⅔ cup sugar
1 teaspoon cinnamon
Pinch of fine salt
1 stick unsalted butter, melted
Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners (this recipe makes about 16 muffins for me, so I prepare another 6-cup muffin tin as well).
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
Using a hand or stand mixer, beat the butter and sugar together until pale yellow and fluffy, about 2 minutes (you can also just whisk together by hand).
Add the eggs, vanilla extract, and oil and beat until smooth.
Alternate adding the flour and the milk, starting and ending with flour (so, add half the flour first, then all of the milk, and end with the remaining half of flour), gently stirring and folding the batter after each addition. Try not to overmix! This will yield tough muffins.
To the empty flour bowl, add the blueberries and chocolate chips and 1 tablespoon flour. Gently toss to evenly coat in the flour.
Using a spatula, gently fold the berries and chocolate chips into the batter.
Scoop the batter into the prepared muffin pan and then top each muffin with the streusel topping.
Bake for 20-25 minutes or until the muffins are golden around the edges and set in the middles.
Allow to cool on a wire rack and keep covered at room temperature in an airtight container for up to one week.
To the same bowl used for the muffin dry ingredients, whisk together the flour, sugar, cinnamon, and a tiny pinch of salt.
Add the melted butter and stir the mixture until it clumps together and is crumbly.
Generously top each muffins with the streusel before baking.