Delicious Blueberry Muffins with Dark Chocolate

Soft, buttery muffins bursting with juicy blueberries, a little brightness from fresh lemon, and thick Greek yoghurt for a beautifully tender crumb. Finished with a golden, crunchy oat crumble that makes them a simply irresistible.

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Course: afternoon tea, Dessert, morning tea, sweets

Cuisine: Australian fusion

Diet: Vegetarian

Prep Time: 10

Cook Time: 20

Servings:

Calories: 375kcal

Author: Nellie Kerrison | Relish Mama

Cost: 22

Equipment

12-hole muffin pan
Paper muffin cases (tulip-style recommended)
2 large mixing bowls
1 small mixing bowl (for the oat crumble)
Whisk
Silicone spatula or large mixing spoon
Measuring cups and spoons
Digital kitchen scales
Fine grater or microplane (for lemon zest)
Sharp knife and chopping board (for chocolate)
Wire cooling rack

Ingredients

For the muffins

300 g self-raising flour
165 g caster sugar
30 g brown sugar
Pinch fine sea salt
1 lemon Finely grated zest of
2 eggs
220 g Greek yoghurt full-fat
100 g unsalted butter melted and cooled slightly
30 ml olive oil
50 ml milk full-cream
2 teaspoons vanilla extract
100 g dark chocolate good quality - approx. 70%, roughly chopped
250 g fresh blueberries or frozen, see note
For the buttery oat crumble
30 g rolled oats
30 g plain flour
40 g brown sugar
35 g unsalted butter cold from fridge & diced

Instructions

Preheat the oven to 220°C conventional (200°C fan-forced). Line a 12-hole muffin pan with paper muffin cases. Taller tulip-style cases are particularly lovely for these.
Make the crumble. Place the oats, plain flour, brown sugar and salt in a small bowl. Add the cold butter and rub together with your fingertips until you have a mixture of coarse, buttery crumbs. Refrigerate while you prepare the muffin batter.
In a large bowl, combine the self-raising flour, caster sugar, brown sugar and salt. Add the lemon zest, rubbing it lightly through the dry ingredients with your fingertips to release its beautiful fragrance.
In a separate bowl, whisk together the eggs, Greek yoghurt, melted butter, oil, milk and vanilla until combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Stop as soon as the flour is incorporated. A few lumps are perfectly fine. The batter should be quite thick.
Gently fold through the chocolate & blueberries, reserving a few blueberries for each of the muffin tops.
Divide the batter evenly between the muffin cases, filling them almost to the top. Add two or three extra blueberries to each muffin, pressing them gently into the surface.
Scatter the oat crumble generously over the muffins, allowing a few blueberries to remain visible.
Bake at the initial high temperature for 5 minutes, then, without opening the oven door, reduce the temperature to 190°C conventional (170°C fan-forced). Continue baking for approximately 15–20 minutes, or until beautifully risen, golden and a skewer inserted into the centre comes out without wet batter.
Allow the muffins to rest in their pan for 5 minutes before transferring to a wire rack.

Notes

Note: If using frozen berries, fold them in straight from the freezer without thawing.

Nutrition