Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.

In a small bowl, add in flour, salt, cornstarch, baking soda, and baking powder. Using a spatula, mix around until mixed together.

In a large bowl, whisk melted and cooled butter, white sugar, egg, egg yolk, buttermilk, oil, and vanilla. Whisk until combined.

Add in dry ingredients Using a spatula, gently fold until just combined. It's important not to over mix with muffins.

Gently toss the berries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl along with the mini chocolate chips and mix in a few times.

Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle extra chocolate chips and white sugar on top for a crisp top.

Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 20-25 minutes. If you are baking in regular liners, the muffins should bake for 12-15 minutes, but because tulip liners have a taller bake they require more time. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!