Preheat the oven to 400°F. Line a muffin tin with liners or spray with cooking spray and set aside. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Add in the blueberries and chocolate chips and toss to coat them in flour.
2 cups (240 grams) all-purpose flour, 1 cup granulated sugar, ½ teaspoon salt, 1 tablespoon baking powder, 1 cup fresh blueberries, ½ cup semi-sweet chocolate chips
In a separate mixing bowl, whisk together the eggs, milk, canola oil, butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
2 large eggs, 1 cup whole milk, ⅓ cup canola oil, 1 teaspoon vanilla extract, ¼ cup unsalted butter
Fill each muffin tin with the batter and top with turbinado sugar, if using. Bake for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool in the muffin tin for 5 minutes prior to removing them to a wire rack to cool completely.
1 tablespoons turbinado sugar