Do you have fresh blueberries to use up and want to make a simple yet delicious dessert? Then these muffins with chocolate chips are for you! They are prepared in just a few minutes, without butter and with only egg whites: a light but flavorful treat, perfect for breakfast, a snack, or for indulging without guilt. The recipe is inspired by Carmen from Ricette con gusto, and it’s so easy you’ll make it often. Get your muffin tins ready… let’s start!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 12 Muffins
- Cooking methods: Electric Oven
- Cuisine: American
- Seasonality: All Seasons, Spring, Summer
Ingredients
- 2 Egg Whites
- 1 pinch Salt
- 3.5 oz Sugar
- 3.4 tbsps Oil (I used sunflower seed oil)
- 2.9 oz Cold Water
- 3.5 oz All-purpose flour (I used 00 flour)
- 1 packet Baking Powder
- 1.1 oz Dark Chocolate Chips
- 1.1 oz Blueberries (I counted about 4/5 per muffin, so roughly 60 blueberries)
- as needed Powdered Sugar
Tools
- 2 Bowls
- 1 Muffin Tin
- 1 Electric Whisk
- 1 Hand Whisk
- 1 Sieve
Procedure
Put the chocolate chips in the freezer: this will help prevent them from sinking during baking.
Gently wash the blueberries and dry them with a clean kitchen towel.In a large bowl, beat the egg whites until stiff peaks form, with a pinch of salt. Set aside.
In another bowl, mix the sugar, cold water, and oil with a hand or electric whisk.
Add the sifted flour and baking powder, stirring until you get a smooth and homogeneous mixture.Add a small portion of the whipped egg whites to soften the batter, then gently fold in the rest with upward movements.
Combine the still cold chocolate chips, stirring just enough to distribute them.
Stirring minimally and from bottom to top is essential to not deflate the mixture, so the muffins remain soft and well-risen.Distribute the batter into muffin cups or molds, filling them about ¾ full.
Add 4-5 blueberries on top of each muffin, gently pressing them into the batter.Bake at 356°F in a preheated fan oven for 20 minutes.
Do the toothpick test to verify cooking.Remove the muffins from the oven, let them cool on a wire rack, and dust with powdered sugar.
Tips
You can also use frozen blueberries, but add them at the last minute, without defrosting.
If you don’t have 00 flour, use all-purpose flour or some whole wheat flour for a more rustic version.
If you want more fragrant muffins, add some grated lemon or orange zest to the batter.
Notes
The muffins stay soft for 2-3 days in an airtight container.
No butter or milk needed: perfect for those who are lactose intolerant.
Variations
Mixed Berries: replace the blueberries with raspberries or blackberries.
Without Chocolate: omit the chips for an even lighter version.
With Yogurt: replace half of the water with plain yogurt for a richer texture.
FAQ – Soft Muffins with Chocolate Chips and Blueberries
Can I use whole eggs instead of egg whites?
Yes, but the texture will change: the muffins will be less soft and more compact.
Can I use olive oil instead of seed oil?
Yes, but choose a mild-flavored oil so as not to overpower the taste of the blueberries.
Can they be frozen?
Of course! Once cooled, you can freeze them individually. Just thaw them at room temperature or microwave for 30 seconds.
These muffins with chocolate chips and blueberries are the perfect example of how with just a few ingredients, you can create an irresistible dessert. Perfect for using up leftover fruit or for a light yet indulgent treat, they’re a clever recipe to save and remake. Try them yourself… and let me know in the comments if you liked them!
