Heat the oven to 400 degrees. Place a fun muffin liner,whether it be striped or multi-colored, in a pan. Pour the batter. Bake for 20 minutes, while the aroma moves throughout the kitchen. If that made you imagine a batch of chocolate chip muffins, you’d be right. If a blueberry muffin came to mind, you are wrong for so many reasons.

Who wants a fresh out-of-the-oven muffin with some fruit in it? Not me. Once the blueberries get in the oven and cook, they lose their flavor and become mushy. Who wants mushy fruit? Once again, not me. Think about it like this: only babies and people who get their wisdom teeth out eat mushy foods. So why eat mushy fruits if it isn’t necessary?

Chocolate chip muffins are obviously not complete without chocolate chips. The variety in using milk, dark and semi-sweet chocolate chips is unique. You can mix and match the different chips or keep it all the same sweet flavor. What can you do with blueberries? Oh, add some blueberries, which only have one flavor.

Chocolate is good on any kind of day: rainy, sunny, cloudy and even a snowy day in. Fruit in food is only acceptable in the summer; but with that being said, chocolate is still the more fulfilling and comforting option. Chocolate is liked by almost everyone and put into a variety of foods: cakes, pancakes, cookies, pies, brownies and lots of different candies. Blueberries are hardly ever used in these recipes and it should stay that way.

After reading this article, if you are still convinced your mushy boring fruit muffins are better than warm, gooey, savory and sweet chocolate chip muffins, we need to talk. So next time you think a blueberry muffin sounds better than a chocolate chip one, think again. I will send you recipes for the best chocolate chip muffins ever.