Blueberry Chocolate Chip Muffins

Ingredients

For the streusel crumble topping

• 50 g butter, softened
• 75 g light brown sugar
• 75 g plain flour
• 1 tablespoon cinnamon

For the muffin batter

• 110 g butter, softened
• 100 g caster or granulated sugar
• 40 g light brown sugar
• 2 large eggs, room temperature
• 125 g fat free Greek yogurt
• 1 teaspoon vanilla extract
• 225 g plain flour
• 1 teaspoon baking powder
• 1 teaspoon bicarb of soda
• 200 g fresh blueberries
• 40 g dark chocolate chips

Instructions

1. Preheat to the oven to 200c and line a muffin tin with muffin liners.
2. To make the streusel topping- place all the crumble topping ingredients into a medium bowl and using your fingers work the butter into the dry ingredients until a chunky crumble forms. Set aside while you make the batter.

For the muffin batter-

1. In a medium bowl, cream the butter and sugar using an electric whisk. Mix for 3-5 minutes until the butter is pale and light and fluffy.
2. Add in the eggs, Greek yogurt and vanilla and whisk into the butter and sugar mixture. The mixture may look split. This is perfectly normal and will come back together once you add the dry ingredients.
3. Fold the flour, baking powder and bicarb of soda into the butter and egg mixture. Mix just until the flour is incorporated. Be careful to not over mix. Add the blueberries and chocolate chips into the batter and fold into the mixture.
4. Use an ice cream scoop to drop the muffin batter into the lined muffin tin. Generously sprinkle the crumble topping over each muffin and place in the preheated oven. Bake at 200c for 5 minutes then turn to oven down to 180c and continue to bake for another 15-20 minutes until the muffins have risen, are golden and the blueberries have started to burst.