Crispy Blueberry and Chocolate Muffins

I have never really been much of a blueberry muffin fan, despite my dad being a clear enthusiast for them. I decided to make some blueberry muffins one weekend afternoon though as my boyfriend likes them. So there I was reluctantly biting into a warm, fresh out of the oven muffin unknowingly about to have my whole perspective of blueberry muffins altered. This recipe, by Annabelle Langbein is absolutely amazing, and finishes with a crispy, sugar-crusted outer casing, and soft consistency with swirls of blueberry blues and buttery yellows.


  • 1 1/2 c self raising flour
  • 3/4 c brown sugar
  • 3/4 c blueberries
  • pinch cinnamon
  • 3/4 c chocolate chips
  • 1 egg, beaten
  • 100 g butter, melted
  • 3/4 c warmed milk
  • 1 t lemon zest
  • Raw sugar


  1. Preheat oven to 180°C and put muffin cases in a muffin tray.
  2. Combine the flour, cinnamon, brown sugar and chocolate chips in a large bowl, then gently stir in the blueberries.
  3. In a small bowl mix the egg, warmed milk, butter and lemon zest then fold into the dry mixture using a spatula.
  4. Spoon the mixture into the prepared muffin cases, sprinkle on raw sugar and bake for 15-20 minutes or until crispy and a skewer comes out clean.

*Eating warm is always best or cold for a work, or on the go snack.