Blueberry-Chocolate Chip Muffins

I had a craving for sweets last night and I whipped up these super easy, yummy muffins from Bake or Break. The batter is a nice, neutral backdrop for whatever you choose to mix in. I had some things to use up--blueberries from the farmer's market about to go bad, the end of a bag of white chocolate chips, and some regular chocolate chips for good measure--and these all combined really well for a delicious muffin. I've been gobbling them down! My only advice is to be careful to let them cook long enough and test them well to make sure they're fully cooked--I kept wanting to take them out because they were looking brown, but they actually take quite a while to cook and don't burn in the process.

Blueberry-Chocolate Chip Muffins
From Bake or Break (original recipe here).

Dry ingredients:
1 1/2 c flour
1/3 c white sugar
1/4 c brown sugar (packed)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt

Wet ingredients:
2 eggs, whisked
1/2 c milk
1/2 c butter, melted and cooled
1 tsp vanilla extract

Add-ins--up to you, but I used:
3/4 c blueberries
1/4 c white chocolate chips
1/2 c semi-sweet chocolate chips

Preheat oven to 375 degrees and grease one muffin tin.

Whisk together the dry and wet ingredients in separate bowls. Then combine and stir together until just combined. Stir in the add-ins gently.

Divide batter between muffin cups and bake 20-22 minutes.

Also, check out my new Cupcake Courier, which will be great for carrying around cupcakes but is also handy just for storing cupcakes and muffins so they don't get stale or attacked by bugs.