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Ingredients

  • 2 1/2 Cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1 Tsp. baking soda
  • 1/2 Tsp. salt
  • 1/4 Tsp. ground nutmeg
  • 1 Cup sugar
  • 1 Cup buttermilk
  • 2 large eggs
  • 1/4 Cup unsalted butter, melted and cooled
  • 1/4 Cup Greek yogurt
  • 1 Tsp. vanilla extract
  • 1 Cup semi-sweet chocolate chips
  • 1 Package (6 ounces) Driscoll’s Blackberries, cut in half

Directions

  1. PREHEAT oven to 425°F.
  2. LINE an 18-cup muffin pan with paper liners.
  3. PLACE 2 ½ cups all-purpose flour into a large bowl.
  4. ADD 1 tablespoon baking powder, 1 teaspoon baking soda, 1⁄2 teaspoon salt, and 1/4 teaspoon ground nutmeg.
  5. WHISK to combine ingredients.
  6. SET ASIDE flour mixture.
  7. PLACE 1 cup sugar into a medium bowl.
  8. ADD 1 cup buttermilk, 2 large eggs, 1/4 cup melted butter, 1/4 cup Greek yogurt, and 1 teaspoon vanilla extract.
  9. WHISK to combine ingredients.
  10. ADD sugar mixture slowly to flour mixture and MIX with a spatula just until combined. Do not over mix.
  11. ADD 1 cup semi-sweet chocolate chips and 1 package (6 ounces) blackberries, cut in half.
  12. FOLD gently to combine. Do not over mix.
  13. FILL muffin cups about 3/4 full with batter.
  14. BAKE 5 minutes.
  15. REDUCE oven temperature to 375°F and CONTINUE to BAKE 12 –15 minutes longer or until a toothpick inserted into center comes out clean.
  16. ALLOW to cool 5 minutes.
  17. SERVE warm with a little bit of butter.

Nutrition

Serving Size :

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g