Start your day with the perfect treat—blueberry chocolate chip muffins! Soft, moist, and bursting with juicy blueberries and melty chocolate chips, these muffins are a breakfast favorite you’ll crave every morning.
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I already have a blueberry muffins with a delicious streusel topping, but I wanted to take it up a notch. So, I combined it with my go-to chocolate chip muffin recipe, and the result is incredible—soft, moist muffins bursting with juicy blueberries and melty chocolate chips.
This easy recipe is perfect for breakfast or a quick snack. Whether you use fresh or frozen blueberries, these muffins deliver bakery-style tops and the best of both worlds in every bite!
If you’re a fan of blueberries, you’ll love these recipes too: Blueberry cinnamon rolls, , blueberry pie.
Why you'll love this recipe
Ingredient You Need
You need these ingredients to make these Blueberry muffins with chocolate chips:
- Flour: Use all-purpose flour for light, tender muffins; cake flour works too.
- Leavening Agents: Baking powder and soda create an airy, fluffy texture.
- Salt: Enhances flavors with just a pinch.
- Oil: Adds softness; swap with melted butter or a butter-oil mix.
- Sugar: Granulated sugar sweetens; try light brown sugar for extra flavor.
- Vanilla: Use extract or vanilla bean seeds for a sweet aroma.
- Buttermilk: Keeps muffins moist; substitute with yogurt or milk + vinegar.
- Blueberries: Fresh or frozen for fruity flavor and color.
- Chocolate Chips: Choose dark, semi-sweet, milk, or white for chocolatey swirls.
- Lemon Juice: Optional, for a fresh, zesty boost.
How To Make Chocolate Chip Blueberry Muffins
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: In a large mixing bowl, combine vegetable oil with granulated sugar.
Step 2: Add the eggs and vanilla extract, then whisk again to incorporate them.
Step 3: In a large bowl, mix together and sift the dry ingredients: flour, salt, baking powder, and baking soda. Then gently fold in the flour mixture with a whisk or rubber spatula and mix until you have a thick muffin batter.
Step 4: Finish by folding in the blueberries, which have been previously coated with a tablespoon of flour. Then, add the chocolate chips or chocolate chunks and mix just enough to incorporate them.
Baking muffins
Step 5: Preheat the oven to 220°C (428°F) and line a muffin pan with muffin cups and pour the muffin batter into the liners, making sure to fill them completely.
Step 6: Add some blueberries and chocolate chips on the tops of the muffins and bake in the middle of the oven for 5 minutes, then reduce the temperature to 180°C (350°F) and continue baking for about 15 minutes until they are large and golden on top.
Enjoy! Allow the blueberry muffins to cool slightly before removing them from the molds and letting them cool completely on a wire rack.
Serving suggestions
- Warm with Butter: Serve the muffins warm with a pat of butter that melts into the muffin for extra richness.
- With Fresh Fruit: Accompany the muffins with a side of fresh fruit, such as sliced strawberries, orange segments, or additional blueberries, for a refreshing contrast.
- Yogurt and Honey: Pair the muffins with a bowl of creamy yogurt drizzled with honey and a sprinkle of granola for a balanced breakfast.
- Whipped Cream: Add a dollop of whipped cream on top of the muffins for a touch of indulgence.
- Ice Cream: Serve the muffins as a dessert with a scoop of vanilla or chocolate ice cream.
Tips for this recipe
Storage instructions
Store muffins in an airtight container at room temperature for 4-5 days or in the fridge for up to a week. To freeze, cool completely, place in a freezer bag or container, and freeze for up to 3 months. Thaw at room temperature and reheat if desired.
Variations & Substitutions
Recipe Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to add them straight from the freezer to the batter to prevent them from bleeding too much color.
Can I substitute the chocolate chips with something else?
Absolutely! You can substitute chocolate chips with white chocolate chips, nuts, or dried fruit for a different flavor and texture.
How do I prevent the blueberries from sinking to the bottom?
Toss the blueberries in a small amount of flour before adding them to the batter. This helps to suspend them throughout the muffins.
More Muffin Recipes
I hope you love these blueberry and chocolate chips muffins. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Blueberry Chocolate Chip Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
Description
Blueberry Muffins Recipe with mini Chocolate Chips - They're moist and flavorful, perfect for breakfast or a snack (makes 12 muffins).
Ingredients
- 300 g ( 2 ½ cups) Flour - all-purpose
- 1 tsp of Baking Powder
- ½ tsp of Baking Soda
- ½ tsp of Fine Salt
- 130 g (⅔ cup) Vegetable Oil - sunflower oil
- 170 g (¾ cup) Granulated Sugar - extra fine
- 2 Large Eggs - at room temperature
- 1 ½ tsp Vanilla extract
- 250 ml (1 cup) Buttermilk
- 130 g (1 cup) Blueberries - Fresh or Frozen
- 100 g (½ cup) Mini Chocolate Chips
Instructions
- In a large bowl, mix and sift together the dry ingredients: flour, baking powder, baking soda, and salt.
- In another large bowl, combine vegetable oil and granulated sugar, whisking for a few seconds. Then, add the eggs and vanilla, and whisk for about a minute.
- Finish by alternately adding the dry ingredient mixture and the buttermilk in several additions until you have a homogeneous and thick batter.
- Next, gently fold in the dark chocolate chips and blueberries that have been previously coated with a tablespoon of flour, mixing just enough to incorporate them.
- Preheat the oven to 220°C (430°F) and line a muffin tin with paper liners. Fill the paper liners with the muffin batter, filling them completely.
- Add a few blueberries and chocolate chips on top and bake in the oven for 5 minutes, then reduce the temperature to 180°C (350°F) and continue baking for approximately 15 minutes until they are golden and well-risen on top (check for doneness by inserting a toothpick into the center of a muffin; it should come out clean).
- Allow the blueberry muffins to cool slightly in the muffin tin before transferring them to a wire rack.
Notes
Storage: Up to 5 days at room temperature in an airtight container and up to 3 months in the freezer.
Substitution for buttermilk: You can substitute buttermilk by using the same amount of regular milk to which you add a tablespoon of white vinegar to make it buttermilk-like. Alternatively, you can use a mixture of half milk and half heavy cream or half milk and half plain yogurt for similar results in your recipe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: muffins, breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 279
- Sugar: 17.1 g
- Sodium: 185.4 mg
- Fat: 13 g
- Carbohydrates: 37.1 g
- Protein: 4.5 g
- Cholesterol: 33.4 mg
Tried this morning and it was super delicious, incredibly moist, perfect recipe, thank you so much