Blueberry Chocolate Chip Muffin Recipe – Easy Microwave Baking

Last Updated on 4 months by Neha Deshmukh

Blueberry Chocolate Chip Muffin Recipe – Easy Microwave Baking

Hey everyone! If you’re anything like me, you sometimes crave a warm, comforting muffin but really don’t want to heat up the whole kitchen. Well, good news! This blueberry chocolate chip muffin recipe is a total lifesaver – it’s super easy to make in the microwave, and tastes absolutely divine. I first made these when my niece came to visit, and they were a huge hit! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t just any muffins. They’re quick, simple, and perfect for a cozy breakfast, a mid-afternoon treat, or even a last-minute dessert. Using the microwave makes them incredibly convenient, especially during hot weather. Plus, the combination of sweet blueberries, melty chocolate chips, and crunchy walnuts is just… chef’s kiss. And honestly, who doesn’t love a muffin?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup Maida (all-purpose flour) – about 120 grams
• 100 grams butter, softened
• 1/5 cup choc chips – about 30 grams
• 1/5 cup Walnuts – about 30 grams
• 1/5 cup Dried blueberry – about 30 grams
• 1/4 cup Condensed milk – about 60 ml
• 1 tsp Vanilla essence
• 1 tsp Baking powder
• 1/3 cup Sugar powdered – about 65 grams

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Maida (All-Purpose Flour) – Types and Substitutions

Maida is the standard flour for a light and fluffy texture. You can substitute it with whole wheat flour for a slightly denser, healthier muffin, but you might need a touch more liquid.

Butter – Salted vs. Unsalted & Temperature Importance

I prefer using unsalted butter so I can control the salt level, but salted works just fine – just reduce the amount of added salt (if any) in the recipe. Make sure your butter is softened, not melted! It should be easily pliable but still hold its shape.

Condensed Milk – Regional Variations & Quality

Condensed milk adds a lovely sweetness and moisture. The quality does matter a bit, so try to use a reputable brand. You’ll find different brands available across India, each with a slightly different sweetness level.

Blueberries – Fresh vs. Dried & Flavor Profile

I’ve used dried blueberries here for convenience, but fresh blueberries are fantastic too! If using fresh, gently toss them in a little flour before adding them to the batter to prevent them from sinking. Dried blueberries have a more concentrated flavour, which I love.

Chocolate Chips – Dark, Milk, or White Chocolate Options

This is where you can get creative! I’m a dark chocolate girl myself, but milk chocolate or even white chocolate chips would be delicious. It really depends on your preference.

Walnuts – Toasting for Enhanced Flavor

Toasting the walnuts before adding them to the batter really brings out their flavour. Just a few minutes in a dry pan is all it takes.

Baking Powder – Ensuring Freshness for Optimal Rise

Make sure your baking powder is fresh! Old baking powder won’t give you a good rise. A simple test: put a teaspoon in hot water – if it fizzes, it’s good to go.

Vanilla Essence – Pure vs. Imitation

Pure vanilla essence will always give you the best flavour, but imitation vanilla works in a pinch.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat the LG microwave in convection mode at 180°C for 5 minutes. This is important for even baking.
2. Sieve maida and baking powder in a bowl. Set aside. Sifting ensures a light and airy texture.
3. In another bowl, whisk softened butter and powdered sugar until fluffy. This takes a little elbow grease, but it’s worth it!
4. Add condensed milk and 2 tablespoons of milk. Mix until smooth. Don’t overmix at this stage.
5. Gradually fold in the sieved flour mixture, adding milk as needed for a thick batter. You want a batter that’s thick enough to hold its shape, but not too dry.
6. Gently mix in blueberries, chocolate chips, and walnuts. Be gentle so you don’t crush the blueberries.
7. Stir in vanilla essence. A little goes a long way!
8. Spoon batter into silicone muffin molds, filling 3/4 full. Silicone molds make it easy to remove the muffins.
9. Arrange molds on the microwave’s low rack, leaving space for rising.
10. Bake in convection mode at 180°C for 20 minutes or until a toothpick comes out clean. Keep an eye on them – microwave baking times can vary.
11. Cool slightly before serving. Honestly, the hardest part is waiting!

Expert Tips

• Don’t overfill the muffin molds – they’ll overflow!
• If you don’t have silicone molds, lightly grease regular muffin tins.
• For extra flavour, add a sprinkle of cinnamon or nutmeg to the batter.

Variations

I love experimenting with this recipe! Here are a few ideas:

Vegan Blueberry Chocolate Chip Muffins

Substitute the butter with vegan butter and the condensed milk with a plant-based alternative.

Gluten-Free Blueberry Chocolate Chip Muffins

Use a gluten-free all-purpose flour blend.

Adjusting Spice Levels (Optional – Cinnamon, Nutmeg)

A pinch of cinnamon or nutmeg adds a lovely warmth, especially during the colder months. My grandmother always added a tiny bit of cardamom!

Festival Adaptations (e.g., Christmas, Diwali)

During Christmas, I like to add a sprinkle of festive sprinkles on top. For Diwali, a touch of saffron in the batter is beautiful.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of chai or coffee. They also make a lovely addition to a brunch spread.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for longer storage.

FAQs

Let’s answer some common questions!

Can I use frozen blueberries in this recipe?

Yes, you can! Just don’t thaw them first. Add them to the batter frozen.

What if I don’t have a microwave with convection mode?

You can still bake these in a conventional oven at 180°C (350°F) for about 20-25 minutes.

Can I substitute the walnuts with other nuts like pecans or almonds?

Absolutely! Pecans or almonds would be delicious.

How can I tell if the muffins are baked through without a toothpick?

The muffins should be golden brown and spring back slightly when gently pressed.

What’s the best way to store leftover muffins to keep them fresh?

An airtight container is key! Wrapping them individually in plastic wrap also helps.

Enjoy your delicious, homemade blueberry chocolate chip muffins! I hope this recipe brings a little joy to your kitchen. Happy baking!