Indulge in the ultimate breakfast delight with these blueberry chocolate chip muffins! They're incredibly soft, moist, and generously packed with juicy blueberries and crunchy chocolate chips. Start your day right with these delectable treats.
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Blueberry chocolate chip muffins are delightful treats that combine the sweetness of blueberries with the richness of dark chocolate. They are an irresistible indulgence, perfect for satisfying your sweet cravings any time of day.
This blueberry muffin recipe is delicious, featuring a moist and tender texture, bursting with juicy blueberries and crunchy chocolate chips. Plus, you can enjoy them anytime, whether you use fresh or frozen blueberries.
Super easy to make at home, using simple ingredients, and I provide all my tips for success in creating large bakery-style muffin tops that are perfect for any occasion.
Why you'll love this recipe
Craving for more Blueberry recipes? Give these a try: Blueberry cinnamon rolls, blueberry streusel muffins, blueberry pie, Strawberry blueberry smoothie, Lemon blueberry compote, blueberry cupcakes and blueberry frosting.
Ingredient You Need
You need these ingredients to make these Blueberry muffins with chocolate chips:
- Flour: All-purpose flour is perfect for light and tender muffins. If needed, you can use cake flour.
- Leavening Agents: This combination ensures an airy and tender texture for the muffins. Baking powder helps the batter rise, while baking soda contributes to its lightness.
- Salt: A small pinch of salt enhances the flavors without making the muffins salty.
- Oil: Oil adds tenderness and lightness to the batter, You can also use melted butter that has been cooled, or a mixture of softened butter and oil.
- Sugar: Fine granulated white sugar provides the necessary sweetness for these delectable muffins. You can also use light brown sugar to lightly flavor the muffins.
- Vanilla: Vanilla extract or vanilla bean seeds offer a fragrant and delightfully sweet flavor.
- Buttermilk: buttermilk ensures tender and moist muffins. If needed, substitutions are possible, such as using milk mixed with white vinegar or lemon juice, sour cream, plain yogurt or Greek yogurt.
- Blueberries: Blueberries bring a fruity and tangy touch, along with a beautiful purple color. You can use fresh blueberries or frozen berries.
- Mini Chocolate Chips: Chocolate chips melt into the muffin batter, creating swirls of chocolatey goodness. You can choose between dark chocolate chips, semi-sweet chocolate chips, milk chocolate chips, or white chocolate chips.
- Lemon juice: Optionally, add half of fresh lemon juice to brighten up the flavors in your blueberry muffins.
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
In the fridge: Store blueberry chocolate chip muffins at room temperature in an airtight container or under plastic wrap for about 4-5 days or in the fridge for up to 1 week in a storage container.
In the freezer: Once they are completely cooled, place them in a storage container or in a freezer bag and keep them in the freezer for up to 3 months. Let them thaw gently at room temperature before warming them up in the oven for a bit.
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.
Can I add other fruits to the muffins?
Yes, you can add other fruits like raspberries, strawberries, or even diced apples. Just be mindful of the added moisture and adjust the baking time if necessary.
What should I do if I don’t have muffin liners?
You can grease the muffin tin well with butter or non-stick spray to prevent the muffins from sticking, or use parchment paper to create homemade liners.
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!
PrintBlueberry 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
Caroline
Tried this morning and it was super delicious, incredibly moist, perfect recipe, thank you so much