Moist and tender chocolate chip muffins, balanced by tangy sweet fresh raspberries. Feel free to switch up the raspberries to fresh berries of your choice!
Make a well in the dry ingredients from Step (1). Add in the wet ingredients and till the flour is just moistened. You might see lumps, it's ok. Just ensure there is no trace of white flour.
To substitute buttermilk, simply place 2 tsp of vinegar or lemon juice in a measuring jug. Top up with milk to 185ml.
If you are using frozen berries, do note that the berries might break down and bleed color. Take them out of freezer only just before adding to batter. If you are using fresh ones, do pat dry lightly after washing.
You can also toss the fresh berries with some flour to prevent sinking. I didn't do this though.